Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 tablespoons lemon zest
- 2 large eggs, whisked
- 1 1/2 teaspoon vanilla extract
- 1/4 cup milk
- 1/4 cup sour cream
- 1/4 cup lemon juice, freshly squeezed
- 8 ounces strawberries, pureed and reduced
- 3/4 cup unsalted butter, softened
- 3-4 cups powdered sugar
- 1 tablespoon whipping cream, if needed
Instructions
- Preheat oven to 350°F (180°C). Line a muffin pan with papers.
- Whisk flour, baking powder, and salt together.
- Beat butter, sugar, and lemon zest until fluffy. Add eggs and vanilla.
- Alternate adding flour mixture, sour cream, and milk; fold in lemon juice.
- Fill muffin cups 2/3 full and bake 15-18 minutes. Cool completely.
- For frosting, puree strawberries and reduce to a thickened syrup. Beat butter, gradually add powdered sugar, and mix in strawberry puree. Adjust consistency with cream if needed.
- Frost cooled cupcakes using a knife or piping bag.
Notes
- Use 2-3 lemons for zest and juice.
- Bring all ingredients to room temperature before starting.
- Use fresh or unsweetened frozen strawberries.
- Cupcakes can be made 1 day in advance; store at room temperature or refrigerate.
- Prep Time: 1 hour
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American