Description
Light, fluffy, and bursting with bright citrus and sweet strawberry flavors, these Strawberry Lemon Cupcakes are the perfect dessert for any occasion. They are easy to make, incredibly moist, and topped with a creamy strawberry frosting that takes them to the next level.
Ingredients
Scale
For the Lemon Cupcakes:
- ¾ cup salted butter, softened
- ¾ cup granulated white sugar
- ⅔ cup whole milk
- 2 large eggs
- Juice of ½ a lemon
- Zest of 1 lemon
- ½ teaspoon baking powder
- 2 cups white flour
For the Strawberry Jell-O Frosting:
- 2 tablespoons strawberry Jell-O powder
- 3 cups powdered sugar
- ½ cup unsalted butter, softened
- 1–2 tablespoons whole milk (as needed)
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Whisk in eggs, milk, lemon juice, and lemon zest until combined.
- In a separate bowl, mix flour and baking powder, then gradually add to the wet ingredients.
- Stir gently until just combined, ensuring not to overmix.
- Fill cupcake liners ¾ full and bake for 20 minutes or until a toothpick inserted in the center comes out clean.
- Allow cupcakes to cool completely before frosting.
For the Frosting:
- In a bowl, beat together Jell-O powder, powdered sugar, and butter until smooth.
- Add 1-2 tablespoons of milk as needed to adjust consistency.
- Pipe or spread the frosting onto the cooled cupcakes.
Notes
- Swap Jell-O for ½ cup fresh strawberry purée for a natural strawberry flavor.
- For extra lemon flavor, add more zest or use lemon juice in the frosting instead of milk.
- Store in an airtight container at room temperature for 1 day or in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American