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Lemon Strawberry-Filled Cupcakes

A hint of lemon with strawberries in one delicious cupcake.
Course Dessert
Cook Time 15 minutes
Total Time 15 minutes
Servings 16
Author Miriam Tirips

Ingredients

  • 1 1/2 cups self-rising flour
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter room temperature
  • 1 cup white sugar
  • 2 eggs room temperature
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon lemon zest
  • 1 can strawberry pie filling
  • 1/2 cup whole milk divided
  • 1 1/4 tablespoon fresh lemon juice divided

Instructions

  1. Preheat oven to 375F and line cupcake pan with cupcake liners
  2. Sift the self-rising flour and salt together in a medium bowl.
  3. In a large bowl, beat unsalted butter and sugar with electric mixer until light and fluffy.
  4. Beat in the eggs one at a time, beating until each egg is fully mixed.
  5. Mix in the vanilla extract and lemon zest.
  6. Add one third of flour mix into the butter mix. Beat until just combined.
  7. Add half the milk and half the lemon juice to mixture and beat until just combined.
  8. Repeat until all the flour mix, lemon juice, and milk have been added. Do not over mix.
  9. Fill the cupcake liners 1/4 full with batter.
  10. Use spoons to create a small hole in the batter. Add a small spoonful (~1-2 tsp) of strawberry pie filling to each cupcake.
  11. Top the strawberry pie filling with more cupcake batter until 3/4 full.
  12. Bake in oven from 12-17 minutes.
  13. Let cupcakes cool in pan for 10 minutes then move to cooling rack.
  14. To make the icing, beat the heavy cream at low speed with an electric mixer until it begins to thicken.
  15. Add half the confectioners' sugar and half the lemon juice to cream and beat at low speed until mixed.
  16. Add remaining confectioners' sugar and lemon juice and beat at low speed until mixed.
  17. Beat the mixture at high speed until it forms soft peaks.
  18. Spread on full cooled cupcakes.
  19. Optionally: Drizzle some of the strawberry pie filling on top of the icing.