These Lemon Cupcakes with Strawberry Filling strike the perfect balance between tangy citrus and sweet berry flavors. The tender lemon-infused cake gets elevated with premium Ghirardelli Classic White Chips folded into the batter, creating pockets of creamy sweetness. A surprise center of bright strawberry jam adds a burst of fruity goodness that complements the zesty lemon notes. Topped with silky white chocolate buttercream and garnished with fresh berries, these cupcakes make an impressive yet achievable dessert for any occasion.
The Perfect Lemon Cupcake Foundation
Creating the perfect lemon cupcake starts with quality ingredients and proper technique. I’ve found that using fresh lemon zest makes a tremendous difference in flavor compared to using just extract alone. The combination of both zest and extract creates a depth of citrus flavor that’s bright without being overwhelming. Ghirardelli Classic White Chips add luxurious pockets of sweetness that balance the tartness beautifully.
For this recipe, you’ll need to gather your ingredients before starting. The dry ingredients include all-purpose flour, baking powder, and sea salt, while the wet ingredients feature whole milk, unsalted butter, granulated sugar, eggs, and vanilla extract. I recommend measuring everything in advance, which makes the mixing process smoother and helps ensure nothing gets forgotten in the excitement of baking.
Room temperature ingredients are crucial for achieving the perfect texture. Cold butter won’t cream properly with sugar, and cold eggs can cause the batter to curdle. I typically set out my butter, eggs, and milk about 30 minutes before I plan to start baking. This small step makes a huge impact on the final texture of your cupcakes, creating that tender crumb we all desire in a perfect cupcake.
Step-by-Step Baking Process
Begin by preheating your oven to 350°F and lining two standard cupcake pans with paper liners. In a medium bowl, sift together 2½ cups all-purpose flour, 2½ teaspoons baking powder, and ½ teaspoon fine sea salt. Sifting is not just an optional step – it aerates the dry ingredients and removes any lumps, resulting in a more uniform batter.
In your stand mixer bowl, cream ¾ cup unsalted butter with 1¼ cups granulated sugar and approximately 1 tablespoon plus 1 teaspoon of fresh lemon zest. Beat on medium-high speed until the mixture becomes light and fluffy – this usually takes about 3-4 minutes. Don’t rush this step as proper creaming incorporates vital air into your batter, which helps the cupcakes rise properly.
Add eggs one at a time, allowing each to incorporate fully before adding the next. Then mix in vanilla extract and lemon flavor. In a separate bowl, warm the milk slightly and melt ¾ cup of Ghirardelli Classic White Chips into it, stirring until smooth. Add the dry ingredients and milk mixture to your butter mixture, alternating between the two and beginning and ending with the dry ingredients. This method prevents overmixing and toughening the batter.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 22-28 minutes, or until a toothpick inserted comes out clean and the tops spring back when lightly pressed. The exact timing will depend on your oven, so start checking at the 20-minute mark. Once baked, allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. I’ve found that rushing this cooling process can lead to proper cupcake texture and storage challenges later.
Creating the Perfect Complementary Components
While your cupcakes cool, prepare the lemon syrup by combining fresh lemon juice and granulated sugar in a small saucepan. Cook over medium heat until the sugar completely dissolves, then set aside to cool slightly. This syrup will add moisture and intense flavor to each cupcake, creating that bakery-quality taste we’re after.
For the showstopper white chocolate buttercream, you’ll use a sophisticated double boiler method. Begin by melting Ghirardelli Classic White Chips in a heat-safe bowl set over a pot of simmering water. In a separate bowl, whisk egg whites with granulated sugar over the same double boiler until the mixture reaches 160°F and the sugar dissolves completely. Transfer this meringue to a stand mixer and whip until stiff peaks form and the bottom of the bowl feels cool to the touch.
Gradually add room temperature butter to the meringue, one tablespoon at a time, while continuing to beat on medium speed. Don’t panic if the mixture looks curdled at some point – just keep beating until it comes together into a silky-smooth frosting. Finally, add the melted and slightly cooled white chocolate along with a pinch of sea salt and vanilla extract. Beat until fully incorporated and lusciously smooth. This buttercream pairs perfectly with the trending element-inspired cupcakes that combine contrasting flavors and textures.
For the strawberry filling, you have options. Store-bought strawberry jam works beautifully for convenience, but you can also use mixed berry jam for a deeper flavor profile. If you’re feeling ambitious, homemade strawberry compote made with fresh berries, sugar, and a squeeze of lemon juice creates an even more vibrant filling. The key is choosing a filling that provides a perfect balance of sweet-tart flavor against the lemon backdrop.
Assembly and Decoration Techniques
Once the cupcakes have completely cooled, the real fun begins. Use a small spoon or a cupcake corer to carefully remove the centers of each cupcake, creating a well for the filling. Don’t discard these cake pieces – they make perfect baker’s snacks! Using a small spoon or squeeze bottle, drizzle each cupcake cavity with lemon syrup, allowing it to soak into the cake.
Fill each cavity with strawberry jam or compote until it’s level with the top of the cupcake. The jam shouldn’t overflow but should be generous enough to provide a substantial fruity center. Transfer your prepared white chocolate buttercream to a piping bag fitted with a large star tip – I recommend a Wilton 1M or 2D for professional-looking cake decorations that wow.
Pipe a generous swirl of buttercream onto each filled cupcake, starting from the outside and working your way toward the center with even pressure. For added visual appeal, garnish each cupcake with a sprinkle of fresh lemon zest and a small wedge of fresh strawberry. These finishing touches not only hint at the flavors inside but also create a beautiful pop of color that makes these cupcakes irresistible.
For special occasions, consider additional decorative elements like candied lemon slices, edible gold leaf, or crystallized flowers. These elevated garnishes transform these already delicious cupcakes into showstopping desserts worthy of celebrations. The contrast of vibrant yellow and red creates a cheerful presentation that’s perfect for spring gatherings, summer parties, or any breakfast-for-dessert themed event.
Serving and Storage Recommendations
This recipe yields 24 beautifully crafted cupcakes – enough for a crowd or to ensure you have leftovers to enjoy later. For the best flavor experience, I recommend serving these cupcakes at room temperature. If you’ve refrigerated them, allow them to sit out for about 20-30a minutes before serving to let the buttercream soften to silky perfection.
These lemon cupcakes pair wonderfully with a cup of Earl Grey tea, where the bergamot notes complement the citrus flavors beautifully. For summer gatherings, try serving them alongside a refreshing lemon sorbet for an impressive dual-dessert presentation that highlights the versatility of seasonal citrus.
Properly stored, these cupcakes will stay fresh for up to three days. Keep them in an airtight container at room temperature if you plan to enjoy them within 24 hours. For longer storage, refrigerate them in a sealed container, but be aware that refrigeration can sometimes dry out cake. To combat this, I place a slice of bread in the container with the cupcakes – it releases moisture without affecting the flavor.
If you’d like to prepare components ahead of time, both the unfilled cupcakes and buttercream can be frozen separately. Wrap the cooled cupcakes individually in plastic wrap and store in freezer bags for up to a month. The buttercream can be refrigerated for a week or frozen for up to three months – just bring to room temperature and re-whip before using. I don’t recommend freezing fully assembled cupcakes with filling as the jam can make the cake soggy upon thawing.
Consider submitting your own twist on this recipe or perhaps sharing a photo of your beautiful creation through our dessert recipe submission page. I’d love to see how you personalize these delightful treats and hear about any creative variations you discover. And if you’re looking for stylish ways to showcase your baking skills, check out our foodie-themed apparel shop where you can find the perfect baker’s tee to wear while creating these citrusy delights.
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