Lemon Cupcakes with Strawberry Frosting

5 from 6 votes

These Lemon Cupcakes with Strawberry Frosting check all the boxes for a flavorful Spring and Summer treat everyone will love.

Prep Time25

Cook Time35

Total Time1

Course: All Recipes, Dessert, Snacks

Cuisine: American

Keyword: basic cupcakes, lemon cupcakes, spring baking, strawberry frosting

Servings: servings

Calories: 452kcal

Place strawberries in a blender and puree until smooth; you should have about 1 cup of puree.
1 cup whole strawberries
Transfer strawberry puree to a small saucepan and place over medium heat; bring to a boil, stirring frequently so strawberries don’t burn or stick to the bottom of the pan.
Cook until puree is reduced by at least half, yielding about ½ cup, about 20 minutes.
Remove from heat and allow to cool completely while you make the cupcakes.

Preheat the oven to 375ºF (190ºC).
Line 2 cupcakes pans with 14 cupcake liners. Set aside.
In a medium bowl, add Domino® Sugar and lemon zest.
1 cup Domino® sugar, 2 tablespoons lemon zest
Work the lemon zest into the sugar with your fingers to release the oils.
In the bowl of a stand mixer, beat the butter and lemon sugar on medium speed until light and fluffy, 2-3 minutes.
½ cup unsalted butter
Scrape the bottom and sides of the bowl, then add the eggs and vanilla. Mix on medium speed until evenly incorporated.
2 large eggs, 2 teaspoons pure vanilla extract
In a separate bowl, whisk together the flour, baking powder, baking soda and salt.
1 ⅔ cups all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, 1 teaspoon kosher salt
Add the flour mixture to the wet ingredients.
Turn the mixer on low and slowly add in sour cream and milk until there are no longer dry spots of flour.
½ cup full-fat sour cream , ¼ cup whole milk
Stir in lemon juice just until evenly incorporated.
¼ cup fresh lemon juice
Fill the cupcake liners ¾ of the way full.
Bake for 5 min in the preheated oven then reduce temperature to 350ºF (177ºC) and bake another 10-12 minutes.
Allow cupcakes to cool in pans for 15 minutes, then transfer to wire rack to cool completely while you prepare the frosting.

In the bowl of a stand mixer, beat the butter until light and smooth, about 2-3 minutes.
1 cup unsalted butter
With the mixer off, add in Domino® Powdered Sugar and salt.
4 cups Domino Powdered Sugar, pinch of salt
Mix on low, gradually increasing speed until just blended.
Mixture will look dry.
Add 6 tablespoons of the strawberry puree (from step 1 of the recipe) and vanilla into the butter sugar mixture and beat on medium speed until well blended and fluffy.
6 tablespoons strawberry puree, 1 teaspoon vanilla extract
When cupcakes are completely cool, frost and serve.

Fresh or frozen strawberries can be used for the strawberry puree.
Store frosted cupcakes in a covered container in the refrigerator for up to 4 days. If preparing the cupcakes ahead of time, store cupcakes at room temperature for up to 4 days and frosting separately in the fridge. Stir the frosting well before frosting the cupcakes.