Description
Moist vanilla cupcakes infused with lemon zest and filled with a fresh strawberry compote, topped with a tangy lemon cream cheese frosting.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup milk
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- ½ cup fresh strawberries, hulled and chopped
- 1 tablespoon granulated sugar (for compote)
- 1 tablespoon lemon juice (for compote)
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Add softened butter to the dry ingredients and mix until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together eggs, milk, vanilla extract, and lemon zest.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Prepare the strawberry compote: In a small saucepan, combine chopped strawberries, 1 tablespoon sugar, and 1 tablespoon lemon juice. Cook over medium heat until strawberries soften and the mixture thickens slightly, about 5-7 minutes. Let cool.
- Fill each cupcake liner about two-thirds full with batter.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
- While cupcakes cool, make the frosting: In a large bowl, beat cream cheese and softened butter until smooth.
- Gradually add powdered sugar, mixing until well combined.
- Beat in 2 tablespoons lemon juice and 1 teaspoon vanilla extract until the frosting is light and fluffy.
- Once cupcakes are completely cool, carefully make a small well in the center of each cupcake and fill with a teaspoon of the cooled strawberry compote.
- Frost the cupcakes with the lemon cream cheese frosting.
Notes
- For a stronger strawberry flavor, you can add a teaspoon of strawberry extract to the cupcake batter.
- Ensure all ingredients for the frosting are at room temperature for a smooth consistency.
- Chill the frosting slightly if it becomes too soft to pipe.
- Prep Time: 25 min
- Cook Time: 20 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 45g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
Keywords: strawberry lemonade cupcakes, lemon cupcakes, strawberry filling, cream cheese frosting, homemade cupcakes, dessert recipe