Go Back
–+ servings

Strawberry Lemon Zest Cupcakes

The strawberries on top of these cupcakes make them very cute and special for events
5 from 1 vote
Print Pin
Course: cake, cupcake, Dessert
Cuisine: Americana
Keyword: cupcakes, strawberrycupcakes
Prep Time: 15 minutes
Cook Time: 35 minutes
Servings: 12
Calories:
Author: Ginger Hultin

Ingredients

  • 8 oz strawberries thinly sliced lengthwise
  • 3/4 cup sugar
  • 1/4 teaspoon salt
  • 2/3 cup extra virgin olive oil
  • 1 1/2 cup all-purpose flour
  • 1/2 cup fine ground cornmeal
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3 eggs
  • 1 egg yolk
  • 1/2 cup sour cream dairy or non-dairy
  • 2 lemons zested and juiced with seeds removed
  • 2 teaspoons vanilla
  • 1/4 cup no sugar added strawberry jam

Instructions

  • Preheat oven to 350℉ and prepare 12 cupcake tins with liners
  • Whisk the flour, cornmeal, baking powder, baking soda, sugar, and salt in a medium mixing bowl and set it aside.
  • In a separate mixing bowl, whisk the eggs, egg yolk, sour cream, lemon zest, lemon juice and vanilla.
  • Add the dry ingredients to the wet and beat gently to combine. Gradually add the oil, folding it in with a rubber spatula until incorporated and the batter is smooth.
  • Scrape the batter into the cupcake tins until they’re ⅔-¾ full.
  • Using a small spoon, dollop 1 teaspoon of jam in the middle of each cupcake and gently swirl it into batter with a butter knife.
  • Arrange the strawberries on top of each cupcake - about 4-6 slices per cupcake
  • Bake until golden brown and springy on top, about 30-35 minutes.
Tried this recipe?Mention @champagnenutrition