Fresh Strawberry Lemon Cupcakes | Real Berries & Buttercream Bliss

These soft, sunshiney strawberry lemon cupcakes are bursting with real strawberries and bright citrus — topped with a fluffy strawberry-lemon buttercream that’s as dreamy as it is pink.They’re sweet but balanced, light but satisfying, and just the right amount of tart. Perfect for spring brunches, birthdays, or any day you want to treat yourself to a little fruity magic.

🧁 Cupcake Ingredients

• 217 g (1⅔ cups) all-purpose flour

• 1 tsp baking powder

• ¼ tsp baking soda

• ½ tsp salt

• 168 g (¾ cup) unsalted butter, melted

• 207 g (1 cup) granulated sugar

• 1 tsp vanilla extract

• 1 tsp fresh lemon juice

• 2 large eggs

• 115 g (½ cup) sour cream

• 86 ml (¼ cup + 2 Tbsp) milk

• 200 g (1½ cups) chopped fresh strawberries

🍓Strawberry-Lemon Buttercream

• 340 g (1½ cups or 3 sticks) unsalted butter, softened

• 450 g (1 lb) powdered sugar, sifted if lumpy

• 6 Tbsp finely crushed freeze-dried strawberries (about 1 oz / 28 g)

• Zest of 1 lemon

• 2 - 3 Tbsp lemon juice (plus more if needed)

• ½ tsp kosher salt (or ¼ tsp regular salt, to taste)

• 1/2 - 1 cup thinly sliced fresh strawberries, for decorating

Let’s Bake!

1. Preheat & Prep

Heat the oven to 175°C (350°F). Line your cupcake tin with paper liners.

2. Whisk the Dry Team

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

3. Melt, Mix & Glow

In a large bowl, whisk the melted butter, sugar, vanilla, and lemon juice until combined.Add the eggs one at a time, whisking well. Then add sour cream, followed by milk, whisking after each.

4. Dry Meets Wet

Add the dry ingredients to the wet and whisk gently until just combined — no over-mixing, love!

5. Berry Fold

Gently fold in the chopped strawberries.

6. Fill & Bake

Scoop the batter into the liners, a little over halfway full.Bake for 18–20 minutes, or until a toothpick comes out clean.Cool completely on a wire rack before frosting.

Make the Buttercream

1. Whip It Good

In a large bowl, beat the butter on medium-high until smooth.

2. Add the Flavour

Add lemon zest, lemon juice, powdered sugar, freeze-dried strawberries, and salt.Mix on low until moistened, then whip on medium-high until fluffy and pink — about 5 minutes.

💡 Too thick? Add lemon juice a teaspoon at a time. Too Thin? Add a more icing sugar. Too sweet? A pinch more salt works wonders.

Assemble with Love

• Once cupcakes are fully cool, stir the buttercream vigorously with a spatula to knock out big air bubbles.

• Frost using a piping bag, knife, or offset spatula.

• Decorate each with a slice of fresh strawberry.

Storage Tips

Store cupcakes covered at room temp for 1 day. Beyond that, refrigerate — and let them sit at room temp for 15–20 minutes before serving.

Please watch the video below. Enjoy your adventure time in the kitchen.

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