Lemon Cupcakes with Strawberry Buttercream


A moist lemon cupcake with a fresh strawberry buttercream, the perfect light summer treat!

For the Cupcakes
1-1/2 cups self-rising flour
1/4 teaspoon salt
1/2 cup unsalted butter, at room temperature
1 cup white sugar
2 eggs, at room temperature
1/2 teaspoon vanilla extract
1 tablespoon plus ½ teaspoon lemon zest
1/2 cup whole milk, divided
2 tablespoons fresh lemon juice

For the Frosting
2 ½ sticks unsalted butter
2 ½ cups confectioners sugar (powdered)
1 ½ tablespoons milk
1 tablespoon pure vanilla extracts
pinch of salt
3 tablespoons pureed strawberries
For the Cupcakes 1. Preheat oven to 375 degrees F. Line 15 cupcake pan cups with paper liners. 2. Sift the self-rising flour and salt together in a bowl. In another bowl, beat the unsalted butter and sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time, beating each egg until incorporated before adding the next. Mix in the vanilla extract and lemon zest. 3. Gently beat the flour mixture into the butter mixture, one third at a time, alternating with the milk lemon juice after each of the first 2 additions of flour. Beat until just combined; do not over mix. 4. Fill the prepared cupcake liners with batter 3/4 full, and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 17 minutes. Let the cupcakes cool in the pans for about 10 minutes before removing them to finish cooling on a rack.


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