Looking for summer fresh cupcakes? This recipe for lemon strawberry cupcakes couldn’t be more full of fresh summer flavours – featuring real strawberries and fresh squeezed lemons!

Lemon Strawberry Cupcakes

Ingredients:

For the cupcakes:

2 large eggs
1 cup granulated sugar
½ cup vegetable oil
Zest of one lemon
Juice of one lemon
1 ¼ cup all-purpose flour, sifted
1 tsp baking powder
¼ tsp baking soda
¼ tsp salt
½ cup buttermilk

For the buttercream:

1 stick unsalted butter, softened
2 cups confectioners’ sugar
1-2 tbsp milk
Pink gel food coloring
3-4 medium-sized strawberries, chopped into very small pieces and patted dry with a paper towel.

To top it off:

Lemon wedges

Directions:

To make the cupcakes:

Line a muffin pan with paper cupcake liners and set aside.

Preheat oven to 350 degrees F.

Using an electric mixer, beat together eggs and granulated sugar.

Add oil and lemon zest and juice. Mix until thoroughly combined.

In a separate bowl, whisk together flour, baking powder, baking soda and salt.

Alternating with the buttermilk, slowly add dry ingredients into wet ingredients.

Continue mixing with the electric mixer until well-combined.

Scoop batter into each section of your muffin pan, filling each one about 2/3 of the way.

Bake for 15-17 minutes or until a toothpick comes out clean from the center.

Cool before decorating.

For the strawberry buttercream:

Using an electric mixer, beat together softened butter, confectioners’ sugar and milk on slow speed.

Once ingredients start combining, slowly increase the speed to high.

Add a small drop of pink gel food coloring and beat until completely tinted.

The buttercream is ready once it forms semi-stiff peaks.

Fold in chopped strawberries and mix.

To decorate:

Spread or pipe buttercream on each cupcake.

Top each cupcake with one lemon slice. Serve and enjoy!

Lemon Strawberry Cupcakes

Ingredients

For the cupcakes:

2 large eggs
1 cup granulated sugar
½ cup vegetable oil
Zest of one lemon
Juice of one lemon
1 ¼ cup all-purpose flour, sifted
1 tsp baking powder
¼ tsp baking soda
¼ tsp salt
½ cup buttermilk

For the buttercream:

1 stick unsalted butter, softened
2 cups confectioners’ sugar
1-2 tbsp milk
Pink gel food coloring
3-4 medium-sized strawberries, chopped into very small pieces and patted dry with a paper towel.

To top it off:

Lemon wedges

Instructions

To make the cupcakes:

Line a muffin pan with paper cupcake liners and set aside.
Preheat oven to 350 degrees F.
Using an electric mixer, beat together eggs and granulated sugar.
Add oil and lemon zest and juice. Mix until thoroughly combined.
In a separate bowl, whisk together flour, baking powder, baking soda and salt.
Alternating with the buttermilk, slowly add dry ingredients into wet ingredients.
Continue mixing with the electric mixer until well-combined.
Scoop batter into each section of your muffin pan, filling each one about 2/3 of the way.
Bake for 15-17 minutes or until a toothpick comes out clean from the center.
Cool before decorating.

For the strawberry buttercream:

Using an electric mixer, beat together softened butter, confectioners’ sugar and milk on slow speed.
Once ingredients start combining, slowly increase the speed to high.
Add a small drop of pink gel food coloring and beat until completely tinted.
The buttercream is ready once it forms semi-stiff peaks.
Fold in chopped strawberries and mix.