Description
These Strawberry Lemon Cupcakes are soft, tangy, and bursting with fresh strawberries. Perfect for birthdays, brunches, or afternoon tea, they are easy to make and full of love.
Ingredients
Scale
- 1 ½ cups (190g) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 3 large eggs
- 1 cup (200g) sugar
- ½ cup (120ml) olive oil
- ½ cup (120ml) milk
- Zest of 2 lemons
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1 cup (130g) strawberries, chopped
- 1 tablespoon flour (for strawberries)
- Frosting: ½ cup (115g) butter, 4 oz (115g) cream cheese, 2 cups (240g) powdered sugar, 1 teaspoon lemon zest, 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin.
- Whisk flour, baking powder, baking soda, and salt.
- Mix sugar and lemon zest.
- Add eggs and whisk.
- Add olive oil, milk, lemon juice, and vanilla.
- Fold in dry ingredients.
- Coat strawberries with flour and fold in.
- Fill cupcake liners with batter.
- Bake 18–22 minutes.
- Cool, then frost with lemon cream cheese frosting.
Notes
Use fresh strawberries for best flavor. Don’t overmix the batter. Frost cupcakes once fully cooled.
Nutrition
- Serving Size: 1 cupcake
- Calories: 270
- Sugar: 22g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg