Lemon Cupcakes With Strawberry Jam + Cream Cheese Frosting

Gourmet Mami
by Gourmet Mami
12 cupcakes
45 min

I made these zesty Lemon Cupcakes with Strawberry Jam + Cream Cheese Frosting for my son’s birthday and they did not disappoint! These cupcakes are moist, fluffy and delicious and they are the perfect cupcake for a summer get-together, birthday or BBQ. The key to the moist texture is the addition of sour cream and yogurt.

The strawberry jam in the center is optional but highly recommended (or you can use any jam of your choice!)! They are perfect for when you want a fresh dessert bursting with bright lemony flavor. Top these off with a lemony cream cheese frosting. Looking for more summer dessert recipes? Check out some of my favorites!

Gooey S’mores Bars

Blueberry + White Chocolate Chip Spoon Cake

Easiest Ooey Gooey Strawberry Mug Cake

Lemon Cupcakes With Strawberry Jam + Cream Cheese Frosting
Recipe details
  • 12  cupcakes
  • Prep time: 30 Minutes Cook time: 15 Minutes Total time: 45 min
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For the Cupcakes:
  • 1 2/3 cup all-purpose flour
  • 1 cup granulated sugar
  • 2 tbsp lemon zest
  • 1/4 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1/4 tsp kosher salt
  • 3/4 cup unsalted butter, melted
  • 2 eggs room temperature
  • 1/4 cup sour cream, room temperature
  • 2 tbsp plain yogurt, room temperature
  • 1/4 cup whole milk (warm)
  • 2 tbsp lemon juice
  • 1/2 tsp lemon extract
  • 3/4 cup strawberry jam (optional)
For the Frosting:
  • 1 cup butter, room temperature
  • 1 cup cream cheese, room temperature
  • 3 1/2 cups powdered sugar
  • 1/4 tsp salt
  • 1 tbsp lemon juice
  • 1/2 tsp almond extract
For the Cupcakes:
Preheat the oven to 350 degrees. Line a muffin tin with paper liners.
Add the sugar and lemon zest to the bowl of a food processor then pulse until zest is broken up and the sugar is pale yellow.
Sift the flour, baking soda, baking powder and salt into a large bowl then whisk together and set aside.
Add the eggs, milk, melted butter, lemon juice, sour cream, yogurt and sugar to a medium bowl and whisk together. Everything should be room temperature, so the ingredients don't clump together.
Add the wet mixture to the dry mixture and fold until just combined.
Fill the paper liners about ½ way. Add 1 tbsp strawberry jam, and then add more batter so the liners are filled up ¾ of the way. Bake for 12-15 minutes or until the springy to the touch.
Bake for 12-15 minutes or until the springy to the touch.
For the Frosting:
Cream the butter and cream cheese for a few minutes. Then sift in the powdered sugar in a few batches, mixing in between.
Scrape the bowl down and add the salt, lemon extract and almond extract while mixing on low. Scrape down once more and mix then transfer to a piping bag and decorate the cooled cupcakes.
Gourmet Mami
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