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Mini Strawberry Lemon Cupcakes Recipe

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Mini Strawberry Lemon Cupcakes are delightful bite-sized treats bursting with fresh strawberry chunks and bright lemon zest. Topped with a creamy and subtly pink strawberry cream cheese frosting, these cupcakes offer a perfect balance of tartness and sweetness, ideal for any celebration or as a charming snack.

Ingredients

Cupcakes

  • 1 1/2 cups cake flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon fine sea salt
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter (at room temperature)
  • 2 large eggs (at room temperature)
  • 1 large lemon (zested & juiced)
  • 1 teaspoon pure vanilla extract
  • 1/2 cup buttermilk (at room temperature)
  • 1 cup fresh strawberries (chopped into 1/8" chunks)

Strawberry Cream Cheese Frosting

  • 1 eight oz. package cream cheese (at room temperature)
  • 1/2 cup unsalted butter (at room temperature)
  • 1 teaspoon pure vanilla extract
  • 4 cups powdered sugar
  • 1/2 cup freeze dried strawberries (finely ground & sifted)
  • 1/2 teaspoon fine sea salt

Instructions

  1. Preheat oven: Preheat your oven to 350°F (175°C) and line mini muffin tins with about 48 cupcake liners to prepare for baking.
  2. Prepare strawberries: Chop fresh strawberries into small 1/8 inch pieces and place them on a paper towel-lined baking sheet to absorb excess moisture, ensuring the batter doesn’t become too wet.
  3. Mix dry ingredients: Sift together cake flour, baking powder, and salt in a medium bowl. Stir in lemon zest and set aside for later mixing.
  4. Cream butter and sugar: Using an electric mixer with paddle attachment, beat the room temperature butter and granulated sugar on high speed for 5-7 minutes, scraping the bowl occasionally. Beat until the mixture is very light and fluffy.
  5. Add eggs and flavorings: Crack the eggs into a measuring cup, add vanilla extract, then slowly add this mixture one egg at a time into the creamed butter and sugar on low mixer speed. Make sure each egg blends in fully before adding the next, then scrape down bowl sides. Stir in fresh lemon juice.
  6. Combine wet and dry ingredients: On low speed, alternately add the dry flour mixture in three batches and the buttermilk in two batches, beginning and ending with the flour mixture. Mix only until just combined, then gently fold with a spatula by hand to ensure a tender crumb.
  7. Fold in strawberries: Carefully fold the chopped strawberries into the batter, mixing just until evenly distributed to avoid breaking the fruit.
  8. Fill muffin tins: Using a small cookie scoop, portion the batter into the lined mini muffin cups, filling each about two-thirds full to allow room for rising.
  9. Bake cupcakes: Bake the cupcakes in the preheated oven for 10-12 minutes, rotating the pan halfway through for even baking. They are done when slightly golden and a toothpick inserted comes out clean.
  10. Cool cupcakes: Let the cupcakes cool in the pan for 5-10 minutes before transferring them to a cooling rack to cool completely before frosting.
  11. Prepare frosting berries: Using a mortar and pestle or a ziplock bag and rolling pin, finely crush the freeze dried strawberries. Sift together the crushed strawberries, powdered sugar, and salt to distribute evenly.
  12. Make frosting: In a clean bowl with an electric mixer fitted with a paddle attachment, cream the cream cheese, butter, and vanilla extract together until completely smooth. Gradually add the powdered sugar and strawberry mixture, beating until frosting is creamy, smooth, fluffy, and lightly tinted pink.
  13. Frost cupcakes: Transfer frosting to a piping bag fitted with your desired tip (medium open star recommended). Pipe star-shaped dollops onto each cooled mini cupcake for an elegant finish.

Notes

  • Ensure all dairy ingredients are at room temperature before mixing to achieve a smooth batter and frosting.
  • Chopping and draining the fresh strawberries reduces moisture in the cupcakes, preventing sogginess.
  • Freeze dried strawberries add natural color and strawberry flavor without extra moisture.
  • You can store frosted cupcakes in an airtight container in the refrigerator for up to 3 days.
  • For more vibrant pink frosting, increase the amount of crushed freeze dried strawberries.
  • If buttermilk is unavailable, substitute with milk plus 1 tablespoon lemon juice or vinegar and let sit for 5 minutes.

Find it online: https://recipefeastful.com/mini-strawberry-lemon-cupcakes-recipe/