Strawberry Lemon Cupcakes

5 from 1 vote

These Strawberry Lemon Cupcakes are soft, fluffy, and topped with homemade strawberry buttercream frosting for the perfect spring dessert recipe.

Prep Time15

Cook Time20

Total Time35

Course: Dessert

Cuisine: American

Keyword: strawberry lemon cupcakes

Servings: cupcakes

Calories: 206kcal

Preheat oven to 350°. Line 24 muffin cups with paper liners.
In a large bowl, combine the first 6 ingredients; beat on low 30 seconds. Beat on medium 2 minutes. Fill prepared cups half full. Bake until a toothpick inserted in center comes out clean, 18-20 minutes.
1 (14.25 ounce) package white cake mix, 3 large eggs, 1/2 cup milk, 1/3 cup canola oil, 2 tablespoons grated lemon zest, 3 tablespoons lemon juice
Cool in pans 10 minutes before removing to wire racks to cool completely.
For frosting, in a large bowl, combine all ingredients, except additional strawberries; beat until smooth. Frost cupcakes with a piping bag. Garnish with additional strawberries. Store in the refrigerator.
4 cups confectioners' sugar, 1 cup butter, 1/4 cup crushed fresh strawberries, Additional fresh strawberries

Use room-temperature ingredients: This helps everything blend smoothly and creates lighter cupcakes.

Zest before juicing: It’s much easier to zest lemons before squeezing the juice.

Don’t overmix the batter: Overmixing can create dense cupcakes instead of soft, fluffy ones.

Cool completely before frosting: Warm cupcakes will melt the buttercream.

Use fresh strawberries only: Frozen strawberries contain too much moisture and can thin out the frosting.