Strawberry Lemon Cupcakes – Chef’s Pencil

Strawberry lemon cupcakes are a simple and delicate early summer dessert. Neither too fancy nor too ordinary, these tasty cupcakes have a delightful strawberry and lemon flavor. They’re great for those days when we want a quick, unpretentious yet elegant sweet treat. And the kids will love them, leaving nothing on their plates.

These cupcakes are also perfect for picnics. If you leave off the topping, you can transport them easily and they’re still great even without it. They’re moist, fluffy, sweet and sour at the same time. And they are also simply beautiful and delicious.

Strawberry Marble Cupcakes

Strawberry Lemon Cupcakes


Beautiful & delicious cupcakes with a strong strawberry and lemon flavor.

Prep Time 30 minutes

Cook Time 25 minutes

Total Time 55 minutes

Course Dessert

Cuisine International


MetricUS Customary



For the cupcakes:

  • 250 g flour
  • 1 tsp baking soda
  • 1/2 tsp bicarbonate
  • 1/3 tsp salt
  • 150 g sugar
  • 80 g butter
  • 200 g Greek yogurt
  • 2 large eggs
  • 1 tsp vanilla extract
  • 100 g strawberries

For the topping:

  • 400 ml whipping cream
  • 2 tblsp powdered sugar
  • 1 tblsp lemon juice
  • grated lemon rind
  • strawberry coulis

Strawberry coulis

  • 250 g strawberries
  • 1/4 cup sugar
  • 1/2 tbsp lemon juice


For the cupcakes:

  • Wash the strawberries well and break off the stem. Sprinkle with a little lemon juice then pure them with the blender. Strain the pure and set aside.

  • Preheat the oven to 180 C/356 F and prepare a 12-cup muffin pan. Cream the soft butter at room temperature and the sugar. Separately mix the flour with the salt, baking soda and bicarbonate.

  • Add 2 tablespoons of flour to the butter cream and one egg. Mix well until smooth. Do the same with the next egg. Add the rest of the dry ingredients and the yogurt. Finally, add 2 tablespoons of strawberry pure and vanilla extract. Homogenize gently.

  • Distribute the mixture into the 12 cups. Place a spoonful of strawberry pure on top of each cupcake. Marble with the tip of a knife.

  • Put the cupcakes in the oven and bake for 25-27 minutes, until they pass the toothpick test. Place them on a rack to cool.

For the coulis

  • To prepare the strawberry coulis, combine fresh strawberries, sugar, and a splash of lemon juice in a saucepan. Simmer the mixture over low heat for 8-10 minutes, allowing the strawberries to break down and release their juices.

  • Transfer the cooked mixture to a blender and puree until smooth. For a finer texture, strain the coulis through a fine-mesh sieve to remove any solid parts.

  • Allow the coulis to cool to room temperature.

For the topping:

  • Mix the whipping cream with the powdered sugar until fluffy. Add the grated lemon zest and lemon juice and mix gently.

  • Decorate each cupcake with the lemon-flavored whipped cream. Top with a spoonful of cooled strawberry coulis. Decorate each cupcake with a fresh sweet strawberry. Enjoy!

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Paula is a very talented pastry cook and a regular Chef’s Pencil contributor.

She has won numerous awards for amateur chefs and she loves to bake for her family of four. Check out all her delicious pastry and dessert recipes on her profile page.

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