Ingredients
Method
- Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in lemon juice and zest.
- Gradually add dry ingredients to the wet mixture, alternating with milk, beginning and ending with flour mixture. Mix until just combined.
- Divide batter evenly into cupcake liners. Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean. Cool completely before frosting.
- For the frosting: Beat butter until creamy. Add powdered sugar gradually, mixing well. Add strawberry puree and vanilla extract, beating until fluffy.
- Frost cooled cupcakes with strawberry frosting and garnish with fresh strawberries if desired.
Notes
For extra tang, you can add a splash of lemonade to the cupcake batter. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Information
- Calories: 385
- Total Fat: 14g
- Saturated Fat: 9g
- Cholesterol: 65mg
- Sodium: 195mg
- Total Carbohydrates: 65g
- Dietary Fiber: 1g
- Sugars: 58g
- Protein: 4g
- Vitamin C: 15% DV