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Lemon Strawberry Cupcakes with Lemon Zest Butter Cream Frosting


After making the Lemon Razzle Dazzle cupcakes and enjoying them so much my daughter asked if she could help make some strawberry cupcakes just like the Lemon Razzle Dazzle, we had made last time. So, of course, I could not say no to her.


These cupcakes have the same big lemon flavor, but the sweetness from the strawberry gives these cupcakes a freshness that is unlike any other lemon cupcake I have ever tasted before.

For this lemon strawberry cupcakes, I followed the same recipe that I did for the Lemon Razzle Dazzle cupcake. The only difference was that I used strawberries instead of raspberries.

Recipe Follows

Strawberry Filling

1 lb. fresh or frozen strawberries

1 cup of sugar

1 – 2 Tbsp freshly squeezed

2 Tbsp of corn starch

2 tsp cold water

Combines the strawberries, 3/4 cup of the sugar, and 1 Tbsp of the lemon juice in a saucepan and bring to simmer over medium heat. Simmer until sugar dissolves about 10 min. Taste the mixture and see if it’s sweet enough, add more sugar if needed. Heat till any additional sugar has dissolved.


Strain the mixture through a fine-mesh strainer. Then add back to the pan.


In a small container add corn starch and water together mix together till pasty.

Add the paste to the strawberries coulis and simmer till thickened stirring with a whisk the whole time.


3 ½ Cups of sifted cake flour

2 Cups of sugar

1 Tbsp Baking Power

1/2 tsp Salt

1 Cup Unsalted Butter (2 Sticks) cut up into 1 tbsp slices

1 Cup Whole Milk

3 Tbsp of Fresh Squeezed Lemon Juice

4 large eggs

2 Egg Whites

Eggs, butter, and milk should all be at room temperature before you start. It’s best to get these ingredients out about an hour before you plan on starting. You don’t want to get the butter out so soon that its squishy. It should be soft, but still, hold its shop when you pick it up.

Preheat your oven to 350°

Sift your cake flour then measure out 3 1/2 cups then sift salt baking powder and flour together into mixing bowl. I recommend using a Kitchen Aid stand mixer you can Get 20% off the Pro 600 Series 6 Quart Bowl Lift Stand Mixer. Use code MAYISSAVE at checkout.








Add butter to the flour mixture. I like to cut the butter into small 1 tbsp size slices so that it mixes into the flour mixture faster and clumps less.


After butter and flour is being thoroughly mixed together Add the milk-egg mixture 1/3 at a time.








Let the first third mix for 2 minutes taking a spatula and scraping down the sides and bottom halfway through. Start off slow so you don’t splash the milk-egg mix out the mixer.

Mix once again for 2 minutes and scrape with your spatula halfway through. The mix will be lighter and much easier to scrape the sides.

The last 2 minutes stopping one last time to scrape the sides of the bowl.

The Icing


2 sticks unsalted butter

2lb powdered sugar

4Tbsp Milk

1 zest from a lemon

3 Tbsp of lemon Juice


In mixing bowl place 2 sticks of softened butter and mix till creamy.

Add one cup of powdered sugar and mix slowly

Add 2 tsp lemon and 3tbsp of milk mixing on low

Add remaining powdered sugar and continue to mix till combined.

Test the icing for consistency. I put a small amount of icing on a spatula then tap it with one finger and look for a peak to form. If it’s too thick I add remaining milk. Remember you can always add but you can’t take out.

Add the Filling

cupcake howls

To add the filling we first need to cut holes into the cupcakes. You can use an apple corer or a large icing tip to make the hole.

To add filling you can use a spoon or add the filling to an icing bag with a small hole cut in the bottom to let filling out.

filled cupcakes


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