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    Home » Recipes » Cakes

    Published: Apr 24, 2018 · Updated: Apr 24, 2018 by Becky Sue

    Mini Strawberry Lemon Cupcakes

    Jump to Recipe
    Mini Strawberry Lemon Cupcakes by Baking The Goods
    Mini Strawberry Lemon Cupcakes by Baking The Goods.

    9th birthdays are a big deal. It's the last year in your single digit-dom and it marks the start of the transition from kid-hood to young adulthood. My fancy pal, Ruby Kai, turned 9 this past weekend and her birthday party was straight out of a Martha Stewart magazine. With elegant linens, an astutely set table, lovingly sculpted floral arrangements and these Mini Strawberry Lemon Cupcakes. It was a tea party fit for royalty. 

    Ruby and her mom, my beautiful friend Heather, went all out and pinkies up with this party. Leaving no detail left un-frilled. So when Heather asked if I could provide some baked goods for the posh party, I was delighted and knew these Mini Strawberry Lemon Cupcakes would fit right in with the fancy fete.

    A little bird told me that Ruby is a strawberry fan, which is good news because here in Santa Barbara those itty-bitty, jammy strawberries just started popping up in early April. I picked up a few pints of those ruby jewel strawberries at the Farmers Market. Naturally, I decided the best way to incorporate them into the Mini Strawberry Lemon Cupcakes was to keep them fresh and just toss them into the batter.

    Mini Strawberry Lemon Cupcakes - strawberries and lemons
    It all starts with these sweet little jammy things. Strawberries just don't get better than this.
    Mini Strawberry Lemon Cupcakes- chopped strawberries
    I started by chopping the strawberries very small and laying them out on paper towels to remove some of the moisture.

    These Mini Strawberry Lemon Cupcakes are a simple, vanilla and lemony base with a cup of finely chopped strawberries folded in for a kiss of spring sweetness.

    • Fresh strawberries are finely chopped strawberries are folded into the batter for a gentle kiss of spring sweetness.
    • Freeze dried strawberries bring a concentrated strawberry flavor to the Strawberry Cream Cheese Frosting.
    • Lemon zest and juice add a scent of lemony freshness to the tender mini cupcakes.
    • Vanilla layers in warm baking notes complimenting the bright and fruity flavors.
    Mini Strawberry Lemon Cupcakes - sifting dry ingredients
    Anytime I make cupcakes or cakes of any kind, I always sift the flour and dry ingredients together. This helps to create an airy and tender texture.
    Mini Strawberry Lemon Cupcakes- whisking in lemon zest
    Whisking the lemon zest in with the dry ingredients keeps it from clumping together and evenly distribute the zest throughout the batter.
    Mini Strawberry Lemon Cupcakes - folding batter
    Folding the batter by hand is a solid way to keep from over-mixing the batter, translating to light and airy cupcakes.
    Mini Strawberry Lemon Cupcakes - folding in strawberries
    The final step to mixing the batter is carefully folding in the strawberries. Keep a light touch and just barely mix in the berries so you don't break them up and cause them to bleed into the batter.

    Freeze dried berries are a natural food coloring and strawberry flavoring power move.

    I first used this tried and true method to flavor and color the cream cheese frosting on my Big Pink Cookies recipe and it's been my go-to ever since. I simply use a mortar and pestle to crush up the freeze dried strawberries. Then sift them in with the powdered sugar. Finally, blend into the cream cheese frosting for a concentrated strawberry flavor and beautifully soft, naturally pink color.

    crushed freeze dried strawberries
    Crushed freeze dried strawberries add natural strawberry flavor and a soft pink color to the cream cheese frosting.
    strawberry cream cheese frosting ingredients
    Sifting the crushed, freeze dried strawberries in with the powdered sugar helps to evenly mix in the flavor and color.
    strawberry cream cheese frosting
    Once blended with the cream cheese and powdered sugar, the freeze dried strawberries create a soft pink color.

    The smooth strawberry cream cheese frosting tops charmingly perch atop the Mini Strawberry Lemon Cupcakes and look as delightful as they taste. The itty bitty cupcakes have a light and airy texture that politely pairs with the fluffy, strawberry cream cheese frosting floating on top like festive mini circus tents. How cute is that?!

    Mini Strawberry Lemon Cupcakes - pre bake
    Fill the mini cupcake liners ¾ of the way full using a small cookie scoop.
    Strawberry Lemon Cupcakes in tin
    Bake the cupcakes in mini cupcake liners in a mini muffin tin. The cupcakes should bake up to just peek over the top of the liners.

    These Mini Strawberry Lemon Cupcakes are what springtime birthday celebrations are all about; bursting with bright, sweet flavor and blooming with beauty. Whether you are turning 9 or 90, these Mini Strawberry Lemon Cupcakes are fit for any queen. 

    Mini Strawberry Lemon Cupcakes - piping frosting
    I like using an open star tip on my piping bag to create a single little circus tent shape on top of each of the Mini Strawberry Lemon Cupcakes.
    Mini Strawberry Lemon Cupcakes from Baking The Goods
    Mini Strawberry Lemon Cupcakes all dressed up and ready for a tea party.
    Mini Strawberry Lemon Cupcakes from above
    Even from above, these Mini Strawberry Lemon Cupcakes seem to having a great time!
    Mini Strawberry Lemon Cupcake with Strawberry Cream Cheese Frosting
    Those little strawberry cream cheese top hats are almost too cute to eat.
    Mini Strawberry Lemon Cupcakes party
    How sweet is this scene. These Mini Strawberry Lemon Cupcakes just belong at a tea party.
    Print

    📖 Recipe

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    Mini Strawberry Lemon Cupcakes by Baking The Goods

    Mini Strawberry Lemon Cupcakes


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    • Author: Becky Sue of Baking The Goods
    • Total Time: 45 minutes
    • Yield: 48 mini cupcakes
    Print Recipe
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    Description

    Fresh, jammy strawberries get folded into simple lemony, vanilla mini cupcakes and topped with a smooth and airy, soft pink strawberry cream cheese frosting. 


    Ingredients

    Units

    STRAWBERRY CUPCAKES

    • 1 ½ cups cake flour
    • 1 ½ teaspoons baking powder
    • ½ teaspoon fine sea salt
    • 1 cup granulated sugar
    • ½ cup unsalted butter (- at room temperature)
    • 2 large eggs (- at room temperature)
    • 1 large lemon (- zested & juiced)
    • 1 teaspoon pure vanilla extract
    • ½ cup buttermilk (- at room temperature)
    • 1 cup fresh stawberries (- chopped)

    STRAWBERRY CREAM CHEESE FROSTING

    • 1 eight oz. package of cream cheese (- at room temperature)
    • ½ cup unsalted butter (- at room temperature)
    • 1 teaspoons pure vanilla extract
    • 4 cups powdered sugar
    • ½ cup freeze dried stawberries (- finely ground & sifted)
    • ½ teaspoon fine sea salt

    Instructions

    STRAWBERRY CUPCAKES

    1. Preheat oven to 350° F. Line mini muffin tin(s) with 48-ish cupcake liners. 
    2. Chop the strawberries into small ⅛" chunks and place on a baking sheet lined with paper towels to soak up excess moisture.
    3. Sift together the cake flour, baking powder, and salt in a medium bowl. Whisk in lemon zest and set aside.
    4. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar together on high speed for about 5-7 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Blend until the mixture is super light and fluffy.
    5. Crack the eggs into a liquid measuring cup and add the vanilla. With the mixer on low, slowly add to the sugar mixture one egg at a time, allow each egg to blend in completely before adding the next. Scrape the sides of the bowl down. Stir in the lemon juice.
    6. Reduce the mixer speed low. Add the dry ingredients in three batches, alternating with the buttermilk in two batches. Mix only until just incorporated, using a spatula fold the final mix together by hand. 
    7. Gently fold in the chopped strawberries until just mixed.
    8. Using a small cookie scoop, divide the batter between the muffin cups, filling them about ⅔ full. 
    9. Bake for 10-12 minutes, until just slightly golden and a toothpick inserted in the center comes out clean, rotating the pan(s) halfway through bake time.
    10. Allow cupcakes to cool in the pan(s) for 5 to 10 minutes, and then transfer to a cooling rack. 

    STRAWBERRY CREAM CHEESE FROSTING

    1. Use a mortar and pestle to finely crush the freeze dried strawberries or alternatively, place them in a ziplock bag and crush with a rolling pin. Then sift together with the powdered sugar and salt.
    2. In the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese, butter and vanilla extract until completely smooth. Slowly add in powdered sugar mix until smooth, creamy and fluffy. The natural pink color from the freeze dried berries will come through and create a soft pink color. For a more vibrant pink color and strawberry flavor, add more crushed and sifted berries.
    3. Use a piping bag and desired frosting tip to pipe the frosting on the cupcakes. I used a medium sized open star tip to pipe the little star dollops on these mini cupcakes. 
    • Prep Time: 30 minutes
    • Cook Time: 15 minutes
    • Category: Dessert
    • Cuisine: Cupcakes

    Need help? Hot tip?

    Find Baking the Goods on Instagram & Pinterest, or let's chat about how you can work with me.

    I partnered up with a big bunch of talented blogger pals this spring to bring you all kinds of strawberry recipe inspiration.

    Check out all of the beautiful and delish #strawberriesarethejam recipes from our blogging super group below!

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    Mini Strawberry Lemon Cupcakes by Baking The Goods
    Mini Strawberry Lemon Cupcakes by Baking The Goods

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    Reader Interactions

    Comments

    1. Kylie says

      April 25, 2018 at 6:41 pm

      They are so pretty!! I will definitely be making these.

      • beckysue says

        April 26, 2018 at 10:03 am

        Oh thank you, Kylie! You should absolutely make them, they are just so much fun to bake! <3

    2. Cherie Pearson says

      May 01, 2018 at 11:13 am

      I had every intention of baking these cute cupcakes. However, for instruction #4 you have "beat the butter and sugar together...", but you have not listed butter as an ingredient. Can you please tell me how much butter to use for the cupcake part of this recipe? Thanks.

      • beckysue says

        May 01, 2018 at 11:19 am

        Eeek! My sincerest apologies, Cherie. Thanks for reaching out, I have updated the recipe to include the butter measurement. Happy baking!

        • Cherie Pearson says

          May 01, 2018 at 11:27 am

          Thanks! Looking forward to them!

          • beckysue says

            May 02, 2018 at 6:39 am

            Hooray! I hope you enjoy them. <3

    3. The Novice says

      May 17, 2018 at 4:36 am

      These are almost too pretty to eat! Your piping method is amazing, and that frosting looks sooo good.

      • beckysue says

        May 17, 2018 at 9:29 am

        Thank you so much! I am a little obsessed with those little circus tent frosting tops. The best part is, they are pretty much the easiest piping method on earth. 😉

    Trackbacks

    1. 1st Blogiversary & Rose Strawberry Hibiscus Mille Crepe Cake | Sift & Simmer says:
      April 24, 2018 at 10:54 PM

      […] Baking the Goods’ Mini Strawberry Lemon Cupcakes […]

    2. Vegan Strawberry + Basil Ice Cream - What Annie's Eating says:
      April 25, 2018 at 12:25 AM

      […] Baking the Goods’ Mini Strawberry Lemon Cupcakes […]

    3. Vegan Strawberry Banana Ice cream Sandwich - Fufu's Kitchen says:
      April 25, 2018 at 9:55 AM

      […] Baking the Goods’ Mini Strawberry Lemon Cupcakes […]

    4. Strawberry Crumble Bars - Katiebird Bakes says:
      April 25, 2018 at 10:09 PM

      […] Baking the Goods’ Mini Strawberry Lemon Cupcakes […]

    5. Greek Yogurt With Crispy Quinoa and Roasted Strawberries - A Modest Feast says:
      April 26, 2018 at 9:56 AM

      […] Maren Ellingboe’s Angel Food Cake With Whipped Cream and Strawberries Baking the Goods’ Mini Strawberry Lemon Cupcakes Fufu’s Kitchen’s Vegan Strawberry Ice Cream Sandwiches What Annie’s Eating’s Vegan […]

    6. Strawberry Pavlova with Mezcal and Lime | Blossom to Stem says:
      May 1, 2018 at 5:50 AM

      […] Baking the Goods’ Mini Strawberry Lemon Cupcakes […]

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