Ingredients
Scale
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- 1 large egg
- 1/3 cup vegetable oil
- ½ cup whole milk
- 2 tbsp fresh lemon juice
- Zest of 1 lemon
- ½ cup fresh strawberries, finely chopped
For the Frosting:
- 1 cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tbsp fresh lemon juice
- ¼ cup fresh strawberries, pureed
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
- Prepare the Cupcake Batter:
- In a large bowl, whisk together flour, baking powder, and salt.
- In a separate bowl, combine sugar and lemon zest. Rub the zest into the sugar with your fingertips to release the oils.
- Add the egg, vegetable oil, milk, and lemon juice to the sugar mixture. Mix well until smooth.
- Slowly add the wet ingredients to the dry ingredients, mixing gently until just combined. Be careful not to overmix.
- Fold in the chopped strawberries.
- Bake the Cupcakes:
- Scoop the batter into each cupcake liner, filling them about 2/3 full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- Prepare the Frosting:
- Beat softened butter in a large bowl until light and fluffy, about 3-4 minutes.
- Gradually add powdered sugar, one cup at a time, beating well after each addition.
- Add lemon juice, pureed strawberries, and vanilla extract. Mix until smooth and creamy.
- Taste the frosting and add more powdered sugar if a sweeter taste is desired.
- Decorate and Serve:
- Once the cupcakes are completely cool, pipe the frosting onto each cupcake using a star tip.
- Garnish with a slice of lemon or fresh strawberry slices, if desired.
Notes
- Store cupcakes in an airtight container at room temperature for up to 3 days.
- For longer storage, refrigerate or freeze for later enjoyment.