Description
These Strawberry Lemon Valentine Cupcakes are a delightful treat that combines the tartness of fresh lemons with the sweetness of ripe strawberries. Each bite offers a moist, fluffy texture topped with a creamy lemon buttercream that melts in your mouth, creating a perfect balance of flavors that is both refreshing and indulgent.
Ingredients
Scale
- Cupcake Base:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup buttermilk
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- Strawberry Filling:
- 1 cup fresh strawberries, hulled and diced
- 2 tablespoons sugar
- 1 tablespoon lemon juice
- Lemon Buttercream Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition, then stir in the buttermilk, lemon zest, and vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- While the cupcakes cool, prepare the strawberry filling by combining diced strawberries, sugar, and lemon juice in a small bowl. Let it sit for 10 minutes to macerate.
- For the frosting, beat the softened butter until creamy, then gradually add powdered sugar, lemon juice, lemon zest, and vanilla extract, mixing until smooth and fluffy.
- Once the cupcakes are completely cool, use a small knife to cut a cone shape out of the center of each cupcake and fill with the strawberry mixture.
- Pipe the lemon buttercream frosting on top of each cupcake and garnish with a slice of strawberry or a sprinkle of lemon zest.
Notes
- Make-ahead: Cupcakes can be baked a day in advance and stored in an airtight container at room temperature.
- Storage: Frosted cupcakes should be stored in the refrigerator for up to 3 days.
- Substitutions: For a dairy-free option, use coconut milk and dairy-free butter in the cupcake and frosting recipes.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: desserts
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake with frosting
- Calories: 320
- Sugar: 25 grams
- Sodium: 180 milligrams
- Fat: 15 grams
- Saturated Fat: 8 grams
- Unsaturated Fat: 5 grams
- Trans Fat: 0 grams
- Carbohydrates: 45 grams
- Fiber: 1 gram
- Protein: 3 grams
- Cholesterol: 40 milligrams
Keywords: Strawberry Lemon Valentine Cupcakes, Valentine's Day desserts, fruity cupcakes, lemon buttercream, strawberry filling, homemade cupcakes, festive treats, sweet and tart, romantic desserts, easy cupcake recipe, seasonal baking, delicious cupcakes