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Celebrate National Strawberry Day with Strawberry Lemon Cupcakes!

I love strawberries! I love them even more in an amazing dessert. Today, on National Strawberry Day, I am sharing my beloved Strawberry Lemon Cupcake recipe. 

When I was an in-home baker, one of my most requested flavors was my lemon cake with strawberry butter cream. It was a dreamy combination of slightly tart and sweet. Now that I no longer bake for a side gig, I find myself sharing many of my recipes with you all here at Mommy's Block Party. I hope you all enjoy! 


For the cupcakes: 

Ingredients:
1/2 cup (1 stick) of butter
1/2 cup vegetable or canola oil
1 1/2 cups of sugar
3 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 Tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups of buttermilk
Juice and zest of one lemon
 
Instructions:
Preheat your oven to 350F and line your pans with cupcake liners. Set aside.

Using a mixer (electric or stand), cream the butter, oil and sugar until it is a light and fluffy consistency.

One at a time, add your eggs. Beat well between adding each to ensure they are well incorporated. Don't forget to scrape the bottom and sides of the bowl every now and then!

Add in vanilla extract and the juice from the lemon.

Add your dry ingredients and mix after each addition. 

Add the lemon zest and mix until just combined. 

Scoop your batter and fill the cupcake liners until about 3/4 full.

Bake for 20-25 minutes (depending on your oven) and remove when the cupcakes are a light color but are done in the center when tested with a toothpick. 

For the Strawberry Filling and Buttercream:

Ingredients:
1 18 oz jar of strawberry preserves
4 sticks of salted butter
1 32 oz bag of powdered sugar
Fresh strawberries for garnishment

Reserve two-thirds of the jar of preserves for the buttercream and the other third to pipe inside the cupcakes.

In a piping bag with an open metal tip, add one-third of the strawberry preserves to the bag. Insert the piping tip into your baked and cooled cupcakes. Give the bag a little squeeze- enough to disperse the jam, but not enough to cause the cupcake to explode. Repeat for each cupcake.

In your mixer, add the remaining two thirds of the jar of jam and 4 sticks of butter. Mix until well incorporated and nice and fluffy. Slowly add the powdered sugar until you reach a thick fluffy consistency. I usually end up using the whole bag, but some people like to have their buttercream on the thinner side.

Pipe your buttercream onto your cupcakes and top each with a fresh strawberry. Enjoy! 



Let me know in the comments below if you make these yummy cupcakes! Happy baking!




























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