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Lemon Strawberry Cupcakes

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  • Author: Elizabeth Buuck
  • Prep Time: 30 min
  • Cook Time: 30 min
  • Total Time: 1 hour
  • Yield: 18 Cupcakes 1x
  • Category: Cakes and Pies
  • Cuisine: Dessert, Snack


These cupcakes are super easy to make, but will be sure to impress with the intense flavors of lemon and roasted strawberries! Oh, and cream cheese frosting is literally the icing on the *cup*CAKE.



For the Cupcakes

  • 2 1/2 C All Purpose Flour
  • 2 1/2 tsp Baking Powder
  • 1/4 tsp. Salt 
  • 8 TBSP (1 Stick) Unsalted Butter, room temp
  • 1 3/4 C Granulated Sugar
  • 2 Lg. Eggs, room temp
  • Zest of 2 Lemons
  • 2 TBSP Fresh Lemon Juice
  • 1 tsp Pure Vanilla Extract
  • 3/4 C Milk, room temp
  • 1/2 C Greek Yogurt, room temp

For Roasted Strawberry Cream Cheese Frosting

  • 6 TBSP Unsalted Butter, room temp
  • 8 oz (1 Block) Full Fat Cream Cheese, room temp
  • 67 C Powdered Sugar
  • Pinch of Salt
  • 1 tsp Vanilla Extract
  • 1/4 C Roasted Strawberry Jam

Roasted Strawberry Jam

  • 1 C Roasted Strawberry Puree
  • 1/4 C Granulated Sugar
  • 2 TBSP Water
  • 2 TBSP Fresh Lemon Juice


For the Cupcakes

  • Preheat the oven to 350 and line two cupcake pans with 18 total liners
  • Cream the butter and sugar in a stand mixer for 3 minutes
  • Add eggs, one at a time, mix to combine
  • In a large liquid measuring cup (or bowl) combine the milk, greek yogurt, lemon zest, lemon juice, and vanilla extract
  • Alternate adding the dry ingredients and the milk mixture to the butter and sugar mixture until everything is combined. Start and end with the dry ingredients. (Add 1/3 of dry ingredients, then 1/2 of milk mixture, repeat until everything is combined.)
  • Use a standard 4 oz ice cream scoop to fill the cupcake liners.
  • Bake for 20-22 minutes, or until a toothpick comes out with a few moist crumbs attached.
  • Cool on a wire rack while you make the frosting

For the Frosting

  • In the bowl of a stand mixer with the whisk attachment, beat the cream cheese until fluffy and completely smooth – 3 minutes
  • Add the butter and beat for an additional 2-3 minutes
  • Add a pinch of salt and the vanilla extract, mix to combine.
  • Start adding the powdered sugar 1 cup at a time. Continue to add powdered sugar until the consistency is thicker than you want.
  • Add the roasted strawberry jam.
  • If the frosting thins out too much from the jam, add more powdered sugar 2 TBSP at a time until you reach your desired consistency.

For the Roasted Strawberry Jam

  • Add all the ingredients to a small saucepan and heat over medium heat until the jam thickens slightly. It will continue to thicken as it cools. 
  • For a more detailed description of how to make this jam and how to roast strawberries – check out my Roasted Strawberry Cheesecake Brownies.


Make sure to scrape down the sides of the mixture to make sure everything gets evenly combined, or you could end up with cupcakes that bake unevenly.