I’m currently obsessed with roasted strawberry jam, and these lemon cupcakes with roasted strawberry cream cheese frosting were the perfect way to showcase it. Strawberries and lemon create a bright, summery flavor pairing that shines in both the cake and the frosting. These cupcakes are moist, tender, and finished with a tangy-sweet frosting that’s simply irresistible.
How to Make Lemon Cupcakes with Roasted Strawberry Cream Cheese Frosting
Make the Cupcake Batter
Preheat the oven to 350°F and line two standard cupcake pans with liners. This recipe yields 18 cupcakes. In a medium bowl whisk together the dry ingredients: all-purpose flour, baking powder, and salt.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and granulated sugar on medium speed for about 3 minutes until light and fluffy. Add the eggs one at a time, mixing until combined after each addition.
In a separate container combine the milk, Greek yogurt, lemon juice, lemon zest, and vanilla. The lemon juice will slightly curdle the milk — that’s normal and won’t affect the batter. With three mixtures ready (butter/sugar/eggs, dry ingredients, and the milk mixture), add the ingredients to the mixer alternating between the dry and wet. Add one-third of the dry ingredients, then half of the milk mixture, then repeat, ending with the dry ingredients. Mix until mostly combined — a few streaks of flour are fine; avoid overmixing.
Bake the Cupcakes
Scoop batter into liners using a standard 4 oz ice cream scoop to fill them nearly to the top, leaving about 1/2 inch for rise. Bake at 350°F for 20–22 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached.
Pro tip: Remove the cupcakes when the toothpick still has a few moist crumbs rather than waiting for it to be completely clean. They will continue to cook slightly in the hot pan, and pulling them out a touch early helps prevent dry cupcakes.
Make the Roasted Strawberry Cream Cheese Frosting
In the bowl of a stand mixer with the whisk attachment, beat the cream cheese until smooth and fluffy, about 3 minutes. Add the butter and beat until combined and slightly lighter in color, another 2–3 minutes. Add a pinch of salt and the vanilla extract.
Begin adding powdered sugar one cup at a time until the frosting becomes thicker than the final desired consistency — the roasted strawberry jam will thin it when added. Mix in the roasted strawberry jam until evenly combined. If the frosting becomes too thin, add powdered sugar 2 tablespoons at a time until you reach the desired texture.
Decorating Cupcakes
I decorated these cupcakes two ways to show options — use the one you prefer or create your own style.
No piping bag? Spoon 2–3 tablespoons of frosting onto the center of each cupcake and spread it with an offset spatula or butter knife, allowing the frosting to extend just beyond the edge for a clean look. Hold the spatula vertically and rotate the cupcake while scraping off excess to create straight sides, then make a small swirl on top and drizzle with extra roasted strawberry jam.
If you have a piping bag, use a large star or flower tip to pipe a generous swirl of frosting and top with a fresh strawberry. A taller mound of frosting creates an indulgent presentation — adjust to your taste.
Lemon Strawberry Cupcakes
No reviews
- Author: Elizabeth Buuck
- Prep Time: 30 min
- Cook Time: 30 min
- Total Time: 1 hour
- Yield: 18 Cupcakes
- Category: Cakes and Pies
- Cuisine: Dessert, Snack
Description
These cupcakes are simple to make but deliver bold lemon and roasted strawberry flavors. The cream cheese frosting adds a tangy finish that complements the sweet jam and bright lemon notes.
Ingredients
Scale
For the Cupcakes
- 2 1/2 C all-purpose flour
- 2 1/2 tsp baking powder
- 1/4 tsp salt
- 8 TBSP (1 stick) unsalted butter, room temperature
- 1 3/4 C granulated sugar
- 2 large eggs, room temperature
- Zest of 2 lemons
- 2 TBSP fresh lemon juice
- 1 tsp pure vanilla extract
- 3/4 C milk, room temperature
- 1/2 C Greek yogurt, room temperature
For Roasted Strawberry Cream Cheese Frosting
- 6 TBSP unsalted butter, room temperature
- 8 oz (1 block) full fat cream cheese, room temperature
- 6–7 C powdered sugar
- Pinch of salt
- 1 tsp vanilla extract
- 1/4 C roasted strawberry jam
Roasted Strawberry Jam
- 1 C roasted strawberry puree
- 1/4 C granulated sugar
- 2 TBSP water
- 2 TBSP fresh lemon juice
Instructions
For the Cupcakes
- Preheat the oven to 350°F and line two cupcake pans with 18 liners.
- Cream the butter and sugar in a stand mixer for 3 minutes.
- Add the eggs one at a time, mixing to combine.
- In a large measuring cup or bowl combine milk, Greek yogurt, lemon zest, lemon juice, and vanilla.
- Alternate adding the dry ingredients and the milk mixture to the butter mixture, starting and ending with the dry ingredients (add 1/3 of dry, then 1/2 of milk, repeat).
- Use a 4 oz scoop to fill the liners.
- Bake 20–22 minutes, or until a toothpick comes out with a few moist crumbs.
- Cool on a wire rack while you make the frosting.
For the Frosting
- Beat the cream cheese until smooth and fluffy, about 3 minutes.
- Add butter and beat 2–3 minutes more.
- Add a pinch of salt and vanilla; mix to combine.
- Add powdered sugar 1 cup at a time until the frosting is thicker than desired (the jam will thin it).
- Mix in the roasted strawberry jam.
- If frosting becomes too thin, add powdered sugar 2 TBSP at a time until the consistency is right.
For the Roasted Strawberry Jam
- Combine the puree, sugar, water, and lemon juice in a small saucepan and heat over medium until the jam thickens slightly; it will thicken more as it cools.
- If you want more guidance on roasting strawberries and making the jam, consult a detailed roasted strawberry recipe for roasting technique and timing.
Notes
Be sure to scrape down the sides of the mixing bowl so all ingredients are evenly incorporated; uneven mixing can lead to cupcakes that bake inconsistently.