Lemon Strawberry Cupcakes!


I LOVE to bake! I try to find excuses to bake and then get rid of the finished product so I don’t eat it all! Last week I helped throw a birthday dinner for one of my really good friends, so I had a great excuse to get in the kitchen and bake! I asked her ahead of time what type of cupcakes she would like and she said she liked strawberry and lemon. Well, you got it, girlfriend! I made fluffy lemon cupcakes with fresh strawberry icing! YUM-O!


I really believe that baking and cooking for others is part of my love language. I love preparing food for others for special events like birthdays and new babies! It is also a time when all I think about is the baking or cooking and nothing else. Sometimes I think it is good to give your mind a break from the everyday grind.

Now don’t be scared at the amount of butter that is in here between the cupcakes and the icing… it is TOTALLY worth it! I will definitely be making this cupcake combination again!

Lemon (5)

2 sticks of unsalted butter, at room temperature
2 cups of sugar
3 eggs
2 teaspoons of lemon zest, or more depending on how lemony you want your cupcakes!
1 teaspoon vanilla extract
3 and 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
8oz container of sour cream (I used the light version)
3 drops of lemon oil (optional). I like mine really lemony!

1. Preheat your oven to 350 degrees. Put cupcake liners in your muffin pan(s). It makes about 2 and half dozen cupcakes or I made a dozen mini cupcakes with the extra batter.

2. In a medium sized bowl combine all your dry ingredients: flour, baking soda, baking powder and salt.

3. Using a stand mixer, cream your butter and sugar for 2-3 minutes. Then mix in your eggs and vanilla. I had to scrape down the sides of the bowl  and continue mixing. Then add in your lemon zest.


4. Now add your flour mixture and sour cream. Alternate adding the two. First add some of the flour mixture and then half of the sour cream. Then add more flour and the rest of the sour cream and finish with the remainder of the flour mixture.


5. Totally optional! I thought the batter needed to taste more like lemon so I added a few drops of lemon oil. Just be careful because a little bit goes a long way with the lemon oil.

6. Fill each cupcake liner 2/3 full.


7. Bake for 23-25 minutes. Let cool completely before icing.


Strawberry Icing

4 sticks of unsalted butter, at room temperature.
1 cup of strawberries, washed and diced
1/2 teaspoon salt
7 cups of powdered sugar
1 teaspoon vanilla or almond extract

1. Using a stand mixer, cream your butter and salt for a few minutes until it’s light and fluffy.

2. While the butter is creaming, throw your washed and diced strawberries into a food processor or blender.

3. Add the pureed strawberries to the butter and combine.


4. Add the powdered sugar one cup at a time, until combined.

5. Lastly, add the vanilla or almond extract. I’ve used both and I like the almond extract the best.


6. Ice your cupcakes! It had enough for the 2 dozen cupcakes and the 1 dozen mini cupcakes I made.



Previous articleKeeping an Open Line Of Communication
Next articleTips for Helping Moms Survive Homework
Kelly was raised in League City, Texas and now lives in Weslaco, Texas where her husband, Rocco grew up. Kelly and Rocco moved to the Valley in 2008 so Rocco could work for his family's business, JR Produce Supply in Edinburg. Kelly is a former High School Biology Teacher. Now, she is a stay at home mother with 2 children, Jack (3) and Brooke (1). If she is not spending time with her family you can probably find her running around town or at the gym, or cooking/baking in the kitchen. Kelly also loves traveling to the beach and to League City to visit her family. Her husband would probably say she is addicted to Pinterest and working out.



Please enter your comment!
Please enter your name here