Strawberry Lemon Cupcakes with strawberry butter filling 

Friends! Memorial Day is this weekend so here is a delicious treat you can bring to your family gathering! Made from fresh strawberries and lemon, it’s the perfect recipe this spring!

Keep reading for the recipe!

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Strawberry Lemon Cupcakes with strawberry butter filling 

2 cups  All Purpose Flour

1 cup White Granulated Sugar

1 tsp Baking Soda

1/2 tsp Salt

1 cup Strawberry Purée * see notes 

1 Tsp Lemon Extract 

2 tsp Vanilla 

1/2 cup grape-seed oil, or oil of choice 

1 Tbsp apple cider vinegar

1/2 cup strawberry butter/jam/or felly 

FROSTING

1/4 cup strawberry puree (about 2-3 large strawberries)

3-4 blackberries for added color (optional) 

3 cups powdered sugar, divided

1/2 cup dairy free butter, COLD ( earth balance, unsalted) 

1 Tbs fresh lemon juice 

1 tsp vanilla 

INSTRUCTIONS 

CUPCAKES

  1. Preheat the oven to 350°F and line a cupcake tray with cupcake liners. Set aside.

  2. Add fresh strawberries to the food processor and purée. Set aside.

  3. Add all purpose flour, white granulated sugar, baking soda and salt to a mixing bowl and mix together.

  4. Add the strawberry purée, lemon extract, vanilla, oil, apple cider vinegar, food coloring, and mix into a batter. Do not over mix. If they are too thick add a little more strawberry puree.

  5. Divide the batter evenly between the cupcake liners and bake for 20-25 minutes.

  6. Check for doneness by inserting a toothpick into the center of one of the cupcakes. It should come out clean.

  7. Let the cupcakes cool in the tray for a few minutes and then transfer the cupcakes to a wire cooling rack to cool before frosting.

Once cooled take a small knife and cut out a little circle from the center. Save the piece of cupcake you removed. Insert a little bit of strawberry butter to center and cover back up with top of piece previously removed. 

ICING 

  1. In a mixing bowl, add the dairy free butter. Make sure the butter is VERY cold

  2. Cream the butter just until it starts to break apart.

  3. Add in half the powdered sugar and beat again.

  4. Add in strawberry puree , lemon, and vanilla. Beat again.

  5. Add the remaining powdered sugar and blend again until well combined.

Add desired frosting amount to the tops of the cupcakes. Ensure to cover the area that had been cut out. Add a little lemon zest if desired. Enjoy! 

Tip: Make sure to measure the flower correctly. Spoon flower into measuring coup and then level at the top. This will ensure you don’t have too much or too little. 

DESSERTannette thurmonstrawberry, dessert1 Comment