Strawberry Lemon Cupcakes

Finally strawberry season is upon us. I thought I would introduce cute little strawberry cupcakes to you guys shortly before Mother’s Day. They are easily prepared and would be such a sweet gift. If you transport the cupcakes without the forsting, you can even travel a bit. I recommend swirling on the frosting shortly before serving. I mean, who wouldn’t love a lemon cupcake with strawberry-jam filling and whipped cream that is infused with freeze-dried strawberries?

Many people here in Germany believe that cupcakes are simply a fancier type of muffin. I don’t agree with this approach. Muffins usually are dense and “healthier”. Whereas muffins are there to keep you full, cupCAKES are named cake for a reason. They are supposd to be light and fluffy. In this instance I am presenting you with a lemon cupcake that has a secret center filled with strawberry jam. The frosting comes together in a few minutes and is whipping cream that was infused with freeze-dried strawberries. I believe these cupcakes are simple enough, even if you are a beginner. So why not make these little beauties for your mom for Mother’s Day?

Credit: Cupcakes from Amerikanisch kochen (in German)

Print Recipe

Strawberry Lemon Cupcakes

Prep Time: 30min – Cooking Time: 25min – Total Time: 1hr

These strawberry lemon cupcakes consist of a lemon cupcake that is filled with strawberry jam and frosted with whipping cream infused with freeze-dried strawberries.

Ingredients

• Lemon Cupcakes
• 1 organic lemon
• 100 grams of butter at room temperature
• 120 grams of regular sugar
• 1 teaspoon of vanilla extract
• 2 eggs
• 120 grams of sour cream
• 200 grams of all-purpose flour
• 2 teaspoons of baking powder
• 100 grams of strawberry jam
• 
  
• Frosting
• 24 grams of freeze-dried strawberries (here in Germany you will find them in the aisle with baby food, e.g. from "freche Freunde")
• 2 tablespoons of starwberry jam
• 30 grams of regular sugar
• 1 teaspoon of vanilla extract
• 300 grams of heavy cream

Instructions

1

For the lemon cupcakes line a muffin pan with 12 muffin papers. Preheat oven to 180 degrees Celsius. Wash the lemon with hot water and zest afterwards.

2

Then beat the soft butter with the sugar until light and fluffy. Add vanilla extract and one egg and beat for about 30 seconds. Then beat in the second egg. Shortly mix in the sour cream. Only mix in lemon zest, flour and baking powder until you get a homegneous batter. Divide evenly between the 12 muffin holders. Bake for about 20-25min, an inserted toothpick should come out clean. Let cool. Once cool, carve out a hole in each. You can either eat the leftovers or gently press some on top after you have filled each cupcake with about a teaspoon of strawberry jam. Tip: If you want to travel with the cupcakes, I recommend doing it prepared like this. It is much easier to pipe on the frosting shortly before serving.

3

For the frosting process the freeze-dried strawberries into fine crumbs. Combine with the remaining ingredients and beat into stiff whipping cream. Transfer to a piping bag (I used M1 tip from Wilton) and frost cupcakes as desired.