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Strawberry Lemonade Cupcakes

Zesty lemon cupcakes with a surprise strawberry filling, topped with a swirl of strawberry-lemon buttercream and fresh fruit.
Print Recipe
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Summer
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Lemon Cupcakes
  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 0.5 cup unsalted butter softened
  • 2 eggs large
  • 2 tbsp lemon zest
  • 0.25 cup lemon juice fresh
  • 0.5 cup sour cream
Strawberry Filling
  • 1.5 cups strawberries diced
  • 2 tbsp sugar
  • 1 tsp cornstarch
Frosting
  • 1 cup unsalted butter softened
  • 4 cups powdered sugar
  • 2 tbsp heavy cream
  • 1 tsp lemon extract

Equipment

  • Muffin tin
  • Cupcake liners
  • Electric Mixer
  • Piping bag and star tip
  • Apple corer or small knife

Method
 

  1. Preheat oven to 350°F (175°C) and line muffin tin. Mix flour, baking powder, baking soda, and salt.
  2. Rub lemon zest into sugar. Cream butter and lemon-sugar until fluffy. Beat in eggs and vanilla.
  3. Alternate adding dry ingredients and sour cream/lemon juice to the batter. Do not overmix.
  4. Bake cupcakes for 18-20 mins. Cool completely.
  5. Simmer strawberries and sugar in a saucepan. Add cornstarch slurry to thicken. Cool completely.
  6. Core the center of each cooled cupcake and fill with strawberry mixture.
  7. Whip butter and powdered sugar for frosting. Divide in half: flavor one lemon yellow, one strawberry pink.
  8. Place both colors side-by-side in a piping bag and swirl onto cupcakes. Garnish with fresh fruit.

Notes

Ensure the strawberry filling is completely cold before filling the cupcakes to prevent the cake from becoming soggy.