Fresh lemon strawberry cupcake

Please follow and like us:


12 oz strawberries, fresh, stems removed and chopped

2 tbsp caster sugar

1 cup unsalted butter at room temperature

1+1/4 cup granulated sugar

4 whole eggs

1/4 tsp almond extract

1 tsp vanilla extract

2+1/2 tsp baking powder

1/4 tsp salt

2+3/4 cup cake flour, shifted

1/2 whole milk

Lemon frosting

1 (8 ounce) package cream cheese, softened
1/4 cup butter
2 tablespoons lemon juice
2 teaspoons lemon zest
1 teaspoon vanilla extract
5 cups confectioners’ sugar


place the strawberries in to a bowl, pour in a few tsp of water, stir in the sugar to coat; Refrigerate overnight
Mash the bowl of strawberries using a folk and juice through the sieve; Reserve the juice
Preheat the oven to 350 degree f
put 12 paper liners in a shallow muffin pan
Mix the sugar and butter in a bowl, until the the batter is pale, light, and fluffy
Gradually add the egg – add about a tbsp at a time and beat thoroughly after each addiction
beat in the almond and vanilla extract, shift in the flour, baking powder and salt into the bowl
gently fold the flour in the batter until thoroughly incorporate
add the milk and fold gently into the batter – the batter should have a smooth consistency and drop easily from the spoon if tapped on the side of the bowl
Beating in the strawberries and 1/4 cup of the juice
spoon the batter into the paper liners, being careful not to overfill them
bake in the preheated oven for 22 min or until the cupcakes are golden and just firm to the touch
Lemon frosting: Beat cream cheese, butter, lemon juice, lemon rind, and vanilla together until smooth and fluffy. Add confectioners’ sugar in 2 additions. Beat until creamy. Add more icing sugar or juice as needed for easy spreading. Makes about 3 2/3 cups.
pipe the butter-cream on the cool cupcake

Please follow and like us:
This entry was posted in Dessert.

Leave a Reply