Lemon Cupcakes with Strawberry Buttercream

There is something so magical about these Lemon Cupcakes with Strawberry Buttercream! The flavors, the light, warm, refreshing flavors of summer that tastes amazing any time of year!



  • 1 1/2 cups (192g) all-purpose flour sifted
  • 1 tsp. baking powder
  • 1/4 tsp. coarse salt
  • 1/2 cup (1 stick, 113g) unsalted butter room temperature
  • 1 cup (200g) granulated sugar
  • 3 large eggs room temperature
  • 1/2 cup (123g) whole milk room temperature
  • 1 tsp. pure vanilla extract
  • 3 tbsp. lemon juice divided
  • 1 tbsp. lemon zest


  • 1/2 cup (1 stick, 113g) unsalted butter room temperature
  • 1 tsp. vanilla
  • 1/3 cup strawberry jam or preserves
  • 3 cups (384g) confectioners sugar
  • 1 tbsp milk



  1. Heat oven to 350°F. Prepare cupcake tins. (This recipe yielded 15 cupcakes for me.)
  2. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
  3. In stand mixer with paddle attachment (starting on low), cream together room temperature butter and sugar on medium-high until light and fluffy. Reduce speed to low and add in eggs, one at a time and mix until just blended.
  4. Add in vanilla, 2 tablespoons of lemon juice and milk and mix for about 30 seconds on low. Slowly add in dry ingredients and mix until just combined.
  5. Full instuctions visit @iambaker

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