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You are here: Home / Sweets / Fresh Strawberry Cupcakes with Lemon Buttercream Icing

Fresh Strawberry Cupcakes with Lemon Buttercream Icing

March 24, 2014 By Spices in My DNA 7 Comments

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I decided to share a yummy spring dessert with you since everything on the blog lately has been healthy.

These cupcakes taste incredible with the fresh strawberry pureé. The lemony buttercream compliments the cake perfectly. I also added a touch of cream cheese to the buttercream for richness and to cut through the tangy lemon a bit.

Plus, they’re super pretty and they are a nice change from your typical chocolate and vanilla cupcakes.

Makes 15-16 cupcakes

For the strawberry cupcakes:
1 1/4 c. cake flour
1/2 c. all purpose flour
1 tsp. salt
1 1/2 tsp. baking powder
1 c. granulated sugar
1/2 c. unsalted butter, melted and cooled
1 egg
1/2 c. unsweetened vanilla almond milk (You can use whatever milk you have on hand)
1 tsp. lemon zest
1/4 c. strawberry Greek yogurt

For the strawberry pureé:
12 oz. fresh strawberries, sliced
1 T. sugar
1/4 c water

For the lemon buttercream:
1 c. butter at room temp.
2 oz. cream cheese at room temp.
2 tsp. vanilla extract
2 tsp. lemon zest
1 T. lemon juice
1-2 T. vanilla almond milk
3 1/2 c. powdered sugar

Preheat oven to 350℉.

Begin by making strawberry pureé. Combine sliced strawberries, sugar, and water in a medium saucepan and simmer for 10-15 minutes over medium heat, until strawberries have broken down, and liquid has reduced. Let cool for a few minutes, then pureé in food processor or until smooth. Set aside.

Next, combine both flours, baking powder, and salt in a medium mixing bowl. In a separate bowl, combine melted butter, sugar, yogurt, milk, lemon zest, and egg, and mix until smooth. Gradually add dry ingredients to wet, stirring with a rubber spatula. Be careful not to overmix. Last, fold in strawberry pureé until combined.

Line cupcake tins with cupcake liners, and fill 3/4 full. Bake for 20 minutes or until a toothpick comes out clean.

While cupcakes are baking, make the buttercream. Cream butter and cream cheese for 5 minutes on medium speed until light and fluffy, Add vanilla, lemon zest, lemon juice, and almond milk, and beat for another 1-2 minutes. Add powdered sugar gradually until incorporated, and the icing comes together and thickens. You might need an additional tablespoon of milk, or another 1/2 c. of sugar to reach desired consistency.

Once cupcakes are cool, spread or pipe icing on top of the cakes, and garnish with a sliced strawberry. Enjoy!
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Filed Under: Sweets

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Reader Interactions

Comments

  1. Jan Ulrich

    March 25, 2014 at 12:17 pm

    I was among the lucky group of gals that got to taste test this dessert and they are fabulous. I loved the chewiness the fresh fruit gave the cake and your choice of a lemon buttercream frosting to complement the strawberry sweetness was truly icing on the cake. …A Molly Groupie!

    Reply
  2. julie neaman

    March 25, 2014 at 12:44 pm

    Molly, perfect timing! I’m going to try these tomorrow for Annaliese’s birthday. I have a question – Do I have to use both kinds of flour? Trying to avoid a trip to the store. I only have all purpose flour in my pantry.

    Reply
    • spicesinmydna

      March 25, 2014 at 4:06 pm

      Julie, you can definitely make these with just all purpose flour. I personally like the tenderness and light texture that cake flour gives, but all purpose will be fine to use. Let me know how they turn out!

      Reply
  3. Barb Chilcoat

    March 25, 2014 at 10:04 pm

    These were soooo delicious!!! I could have eaten all of them!

    Reply
  4. Julie neaman

    March 25, 2014 at 11:18 pm

    Where do I sign up to be a taster?

    Reply
  5. Julia Erskine

    June 26, 2019 at 10:06 pm

    Just found this site- amazing!!
    If I was to make this into a cake, should I simply double the ingredients? Any other adjustments you might recommend?

    Thanks!

    Reply
    • Spices in My DNA

      June 27, 2019 at 1:45 pm

      Thank you so much Julia! I haven’t tested it as a cake, so I can’t say for sure, but if you double it, you should be able to get a good 2 thicker layers, or 3 thinner ones. I wouldn’t adjust anything else. Let me know how it turns out if you try it!

      Reply

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Welcome! I'm so happy you're here. This is the space where I share healthy recipes with a sprinkle of indulgence mixed in! I’m wildly passionate about food, and I grew up in a family of foodies. I was surrounded by it from an early age and immediately fell in love. I love to share super flavorful, unique, and healthy recipes, as well as indulgent, comforting meals we all need from time to time!

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