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Delicious Strawberry Lemonade Heaven Cupcakes topped with strawberry buttercream.

Strawberry Lemonade Heaven Cupcakes

These delightful cupcakes combine the refreshing flavors of strawberry and lemon, perfect for a summer treat that feels light and bright.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cupcake Base
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, softened Set out for 30 to 45 minutes.
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 cup milk or buttermilk
  • 2 tbsp fresh lemon zest Zest before juicing.
  • 1/4 cup fresh lemon juice
  • 1 tsp vanilla extract
For the Filling
  • 1/2 cup strawberry jam or preserves A good quality jam is recommended.
  • 1 tbsp fresh lemon juice Mix with the jam.
For the Frosting
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar Add slowly to avoid clumping.
  • 1/4 cup strawberry jam Adjust for flavor.
  • 1/2 tsp fresh lemon zest For a tart kick.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
  2. In a large bowl, combine flour, baking powder, and salt.
  3. In a separate bowl, beat softened butter and sugar until creamy. Add eggs, lemon zest, lemon juice, and vanilla; mix well.
  4. Gradually add the dry ingredient mixture to the wet mixture, alternating with milk, until combined.
  5. Spoon the batter into the cupcake liners, filling each about 2/3 full.
Baking
  1. Bake for 18-20 minutes or until a toothpick comes out clean. Let cool completely.
Filling
  1. Using a small spoon or paring knife, create a hole in the center of each cooled cupcake.
  2. Spoon in strawberry jam mixed with lemon juice and cover with the removed cake piece.
Frosting
  1. Beat the softened butter until creamy. Gradually add powdered sugar, mixing until smooth.
  2. Mix in strawberry jam and lemon zest. Adjust consistency with powdered sugar if necessary.
  3. Frost cooled filled cupcakes.

Notes

These cupcakes travel well and maintain their flavor. Feel free to substitute raspberries or blackberries for the filling or change the frosting flavors as desired.