Lemon Cupcakes with Strawberry Frosting
Prep time
Bake time
Total time
Make eggless lemon cupcakes topped with a strawberry frosting to die for with my easy recipe!
Makes: 9 medium cupcakes
  • For Lemon Cupcakes
  • • Softened Butter, 70 grams
  • • Powdered Sugar, 70 grams
  • • Lemon Zest, of 1 large lemon or 2 small ones
  • • Lemon Juice, 1 tablespoon
  • • Vanilla Essence, 1 teaspoon
  • • All Purpose Flour, 128 grams or 1 cup
  • • Baking Powder, 1-1/2 teaspoon
  • • Buttermilk, 120 ml or ½ cup* (to learn how to make instant buttermilk, read below)
  • • Milk, 50 ml
  • For the Strawberry Frosting
  • • Fresh Strawberries, 1 cup
  • • Softened Unsalted Butter (or white butter), 150 grams
  • • Whipping cream (Rich's or any other brand), 4 tablespoon
  • • Icing Sugar, 125 grams
  • • Vanilla essence, 1 teaspoon
  • To Assemble
  • • Chopped Strawberries, ½ cup
  • • Sliced Strawberries, to decorate
  • • Sliced lemon quarters, to decorate
  • *For Instant Buttermilk: Heat ½ cup or 120ml of milk until it boils, next add in 1 tablespoon of lemon juice to it and heat again until the milk curdles. Sieve out the curdled part and use the leftover liquid as buttermilk as directed in the recipe.
  1. For Lemon Cupcakes: Preheat oven at 200 degrees Celsius.
  2. Whisk butter until light and fluffy. When the butter turns pale yellow in color add in the sugar and whisk again until the mixture is light and fluffy.
  3. Add in the vanilla essence, lemon juice, lemon zest and mix. In a separate bowl, sift flour and baking powder.
  4. Add the flour mix to the butter mix little by little, keep alternating with buttermilk. When you run out of butter milk start adding milk to the flour mix. Mix sparingly, DO NOT WHISK.
  5. You should have a smooth batter by now, toss this batter into a greased cupcake tray with 9 holes (3 inches diameter and 1 inch deep). Line the cupcake tray with paper cups to ensure that the cupcakes don’t stick to it. Bake at 180 degree Celsius for about 15 minutes minutes or until well risen and slightly golden. (While your cupcakes are baking you can start prepping your frosting; recipe below)
  6. Insert a skewer in the center of the cupcakes and if it comes out clean with a few crumbs then your cupcakes are ready. Let them cool on a wire rack. If your cupcakes are not done after 15 minutes bake them for another 5 minutes and check again for doneness.
  7. For the Strawberry Frosting: Start by making the strawberry puree. In a food processor, add in the strawberries (leaves removed) and whizz them until smooth. On a skillet, cook the strawberries on a really low heat until they're reduced to about 3 tablespoons. This should take about 15 minutes. Make sure you reduce the puree otherwise your frosting will be really runny. Let the puree cool in a refrigerator while you prepare the frosting.
  8. Whisk butter until light and fluffy, for about 5 minutes. In a separate bowl whisk the whipping cream until it triples in volume and forms stiff peaks.
  9. Fold in the whipping cream to the whisked butter and add in the icing sugar, cooled strawberry puree and vanilla essence.
  10. Refrigerate the frosting for about 15 minutes before you transfer it to your piping bag.
  11. To Assemble: Mount a few chopped strawberries on each cupcake. Pipe on the frosting and decorate with a slice of strawberry and lemon slice.
  12. Lemon Cupcakes with Strawberry Frosting
Recipe by Sugar & Spice by Radhika at https://sugarnspicebyradhika.com/lemon-cupcakes-with-strawberry-frosting/