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Mini Strawberry Lemon Cupcakes

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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 3/4 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
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Mini Strawberry Lemon Cupcakes by Baking The Goods

Mini Strawberry Lemon Cupcakes

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

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

STRAWBERRY CREAM CHEESE FROSTING

  • 1 eight oz. package of cream cheese (- at room temperature)
  • 1/2 cup unsalted butter (- at room temperature)
  • 1 teaspoons pure vanilla extract
  • 4 cups powdered sugar
  • 1/2 cup freeze dried stawberries (- finely ground & sifted)
  • 1/2 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 1/8″ 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 2/3 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

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!

Square Meal Round Table’s Roasted Balsamic Strawberry Pavlova
The Cooking of Joy’s Strawberry Matcha Cream Cheese Tart
This Healthy Table’s Strawberry Tahini Shortcake
Flours in Your Hair’s Strawberry Milk Donuts
The Wood and Spoon’s Strawberry Icebox Pie
Smart in the Kitchen’s Rustic Strawberry Galette
The Herb and Spoon’s Strawberry-Jam Filled Brioche Donuts
Better with Biscuit’s Strawberry Cobbler
My Kitchen Love’s Strawberry Rhubarb Tart
Sift and Simmer’s Rose Strawberry Hibiscus Mille Crepe Cake
What Great Grandma Ate’s No Bake Strawberry Cheesecake Bars (Paleo, Vegan)
A Modest Feast’s Greek Yogurt With Crispy Quinoa and Roasted Strawberries
Hola Jalapeno’s Strawberry Pink Peppercorn Margarita
Worthy Pause’s Strawberry-Basil Shrub Cocktail
Hot Dishing It Out’s Panna Cotta with Strawberry Jelly
Figs & Flour’s Shrimp Tacos with Strawberry Apricot Salsa
Pie Girl Bakes’ Strawberry Ginger Pie
Crumb Top Baking’s Strawberry Chia Jam Oat Bars
The Gourmandise School’s Strawberry Pistachio Salad
Tiny Kitchen Caper’s Strawberries and Cream Pound Cake
Cook Til Delicious’ Mini Chocolate Cake with Strawberry Ganache
Something New For Dinner’s Watermelon, Tomato and Strawberry Salad with Burrata
A Spicy Perspective’s Fresh Strawberry Yogurt Cake
Easy and Delish’s Strawberry Brigadeiros
Plays Well with Butter’s Strawberry Salad with Goat Cheese, Grilled Chicken, & Maple Balsamic Vinaigrette
Katherine in Brooklyn’s Roasted Strawberry Balsamic Ice Cream
Sugar Salt Magic’s Strawberry Mousse Tart
The Healthy Sins’ Coconut Flour Crepes Topped with Fresh Strawberries and Coconut Yogurt
Lemon Thyme and Ginger’s Strawberry Basil No Churn Ice Cream
Jessie Sheehan Bakes’ Strawberry Basil Turnovers
Bavette Meat & Provisions’ Pickled Green Strawberries
Rezel Kealoha’s Apple Cider Rose Poached Strawberries with Thyme Flowers
Made from Scratch’s Roasted Strawberry and Basil Ice Cream
Eat Cho Food’s Strawberry Basil Glazed Donuts
What’s Karen Cooking’s Strawberry Eton Mess
More Icing Than Cake’s Strawberry, Balsamic & Black Pepper Babka
Well Seasoned Studio’s Classic Vanilla Layer Cake with Mascarpone Buttercream and Fresh Strawberries
Farm & Coast Cookery’s Strawberry & Thyme Shortcake
Marianne Cooks’ Strawberry Madeleines
Clean Plate Club’s Mini Strawberry Bundt Cakes with Lemon Glaze
My Berkeley Kitchen’s Strawberry Kale Salad with Balsamic Vinaigrette
The Cinnaman’s Rose Hibiscus Strawberry Icebox Pie
Prickly Fresh’s Strawberry Burrata Kale Salad with Pistachio & Lemon Vinaigrette
Maren Ellingboe’s Angel Food Cake with Whipped Cream & Strawberries
Fufu’s Kitchen’s Vegan Strawberry Ice Cream Sandwiches
What Annie’s Eating’s Vegan Strawberry + Basil Ice Cream
Katie Bird Bakes’ Strawberry Crumble Bars
Cosette’s Kitchen’s Strawberry Shortcake
Blossom to Stem’s Strawberry Pavlova with Mezcal and Lime
Babby Girl Yum’s Strawberry Spinach Almond Salad
It’s a Veg World After All’s Butter Lettuce Strawberry Salad with Poppyseed Dressing
Le Petite Eats’ Strawberry Orange Blossom Tartlets
Cooking with Cocktail Ring’s Basil Balsamic Strawberry Shortcake
Ful-Filled’s Lilac Sugar Strawberry Shortcakes with Greek Yogurt Whipped Cream
The College Housewife: Mixed Berry Whiskey Crisp
Frosting and Fettuccine’s Strawberry Basil Layer Cake with Strawberry Simple Syrup
Zestful Kitchen’s Strawberry & Pine Nut Brittle Salad

Flotte Lotte’s Strawberry Ice Cream Sandwiches
Rumbly Tumbly’s Strawberry Scones
A Small Kitchen in Genoa’s Italian Riviera Strawberries Salad
Reencontrándome con la Cocina’s Chocolate Meringue with White Chocolate Mousse and Strawberries
Just Date Syrup’s Strawberry Date Syrup Oat Crumble
Well Fed Soul’s Strawberry Almond Mascarpone Cake
Food Solutions’ Strawberry Soup (Savory and Sweet)
Champagne and Cookies’ Strawberry & Sesame Whole Wheat Pop Tarts with Strawberry Tahini Glaze
Annie Campbell’s Strawberry Pavlova
An Amazing Appetite’s Vanilla Strawberry Tart
Cocoa and Salt’s Strawberry Pistachio Tart
No More Mr. Nice Pie’s Fresh Strawberry Pie

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

Reader Interactions

Comments

  2. Cherie Pearson says

    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

      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. 😉

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