Strawberry-Lemon Cupcakes with Cream Cheese Frosting
Tender lemon-flavored cupcakes made with instant pudding mix and fresh lemon zest, topped with a silky strawberry-cream cheese frosting. The combination of bright citrus and sweet strawberry makes these perfect for spring celebrations, afternoon tea, or dessert gatherings. The pudding mix adds moisture and enhances the lemon flavor without requiring fresh juice, while the frosting balances tartness with creamy sweetness.
Ingredients
- 1 ½ cups all-purpose flour
- 1 3.4 oz package lemon instant pudding mix1/4 cup lemon juice + 2 tbsp cornstarch + 1 tsp lemon extract + 1 tsp sugarapproxpreservative-free
adds moisture differently, may slightly change texture
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup granulated sugar
- ½ cup vegetable oil
- 1 tablespoon lemon zest
- 2 eggs
- ¾ cup milkbuttermilk or almond milk1:1dairy-free/lactose-free
almond milk may require slightly less as it's thinner
Full guide → - 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- ¼ cup strawberry pureeraspberry puree or freeze-dried strawberry powder mixed with milk1:1allergy accommodationsadds dairy
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- 4 cups powdered sugar
Instructions
- 1
Preheat oven to 350F.
- 2
Whisk together flour, pudding mix, baking powder, and salt in a medium bowl.
- 3
Beat sugar, oil, lemon zest, and eggs in a stand mixer on medium-high speed until combined.
- 4
Reduce to medium speed and alternate adding flour mixture and milk until just combined, avoiding overmixing.
- 5
Divide batter evenly among cupcake liners, filling each well two-thirds full.
- 6
Bake for 20 to 22 minutes until a toothpick inserted in the center comes out clean.
- 7
Cool cupcakes in pan for 5 minutes, then transfer to a wire rack to cool completely.
- 8
Beat cream cheese and butter in a large bowl until creamy.
- 9
Add strawberry puree and combine, then slowly add powdered sugar, beating on high until light and fluffy.
- 10
Frost cooled cupcakes, decorate as desired, and serve.
Tips
Don't overmix the batter after adding dry ingredients to avoid dense, tough cupcakes. Mix only until flour streaks disappear.
Ensure cream cheese and butter are fully softened before beating the frosting for the smoothest, fluffiest texture.
Use fresh or thawed frozen strawberries pureed for the frosting, or substitute with freeze-dried strawberry powder mixed with a touch of milk for concentrated flavor.
Good to Know
Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days. Unfrosted cupcakes keep in an airtight container at room temperature for 2 days.
Bake cupcakes 1 day ahead and cool completely. Make frosting up to 2 days ahead and refrigerate; bring to room temperature and re-whip before using. Frost up to 8 hours before serving.
Serve at room temperature or chilled. Arrange on a cake stand or platter. Pair with tea, coffee, or lemonade.
Common Mistakes
Overmix batter after adding flour to avoid dense, rubbery texture.
Don't add strawberry puree to frosting if butter and cream cheese aren't fully softened; it will break or separate.
Avoid underbaking; a dry cupcake is preferable to one with a wet center that collapses when frosted.
Substitutions
Dairy-Free Swaps
almond milk may require slightly less as it's thinner
Full guide →General Alternatives
adds moisture differently, may slightly change texture
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FAQ
Can I use fresh lemon juice instead of zest?
Fresh juice adds moisture and tartness differently than zest. Replace zest with 1.5 tablespoons lemon juice and reduce milk by the same amount. Flavor will be slightly less intense.
What if I don't have strawberry puree?
Puree fresh or frozen strawberries in a blender, or use freeze-dried strawberry powder mixed with 1 teaspoon milk per 1/4 cup called for. Strain puree if excess liquid concerns you.
How long can I freeze frosted cupcakes?
Freeze frosted cupcakes in a single layer on a baking sheet, then transfer to freezer bags for up to 3 months. Thaw at room temperature for 2-3 hours before serving.