Strawberry Lemon Cupcake
Ingredients
For the Cupcakes:
1 ½ cups (190g) all-purpose flour
1 ½ tsp baking powder
¼ tsp salt
½ cup (115g) unsalted butter, softened
¾ cup (150g) granulated sugar
2 large eggs
1 tsp vanilla extract
½ cup (120ml) whole milk
2 tbsp fresh lemon juice
1 tbsp lemon zest
For the Lemon Curd Filling:
3 large egg yolks
½ cup (100g) granulated sugar
¼ cup (60ml) fresh lemon juice
2 tbsp unsalted butter
½ tsp lemon zest
For the Strawberry Buttercream:
1 cup (230g) unsalted butter, softened
2 ½ cups (300g) powdered sugar
½ cup (120g) strawberry puree (blend fresh strawberries)
½ tsp vanilla extract
¼ tsp salt
For Garnish:
Fresh strawberries, halved
Lemon zest (optional)
Instructions
Making the Cupcakes:
Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
In a bowl, whisk together flour, baking powder, and salt.
In a separate bowl, beat butter and sugar until fluffy. Add eggs one at a time, mixing well.
Stir in vanilla, lemon juice, and lemon zest.
Alternate adding dry ingredients and milk, mixing until just combined.
Divide batter evenly into liners, filling about ⅔ full.
Bake for 18-20 minutes or until a toothpick inserted comes out clean. Let cool completely.
Making the Lemon Curd Filling:
In a saucepan, whisk together egg yolks, sugar, and lemon juice over low-medium heat.
Cook, stirring constantly, until thickened (about 5 minutes).
Remove from heat, stir in butter and lemon zest, then let cool.
Making the Strawberry Buttercream:
Beat butter until creamy, then gradually add powdered sugar.
Mix in strawberry puree, vanilla, and salt. Beat until smooth.
Assembling the Cupcakes:
Use a knife or cupcake corer to remove the center of each cupcake.
Fill with cooled lemon curd.
Pipe strawberry buttercream on top.
Garnish with a fresh strawberry and a sprinkle of lemon zest.
Enjoy these Strawberry Lemon Cupcakes—a perfect balance of tangy and sweet! 🍓🍋