Strawberry lemonade cupcakes with strawberry compote and fresh strawberry buttercream frosting

Last night i decided to make some strawberry cupcakes, as i finally found some fresh strawberries. Although it took forever to finish them with my lil one fighting his sleep. I baked the cakes and the made the compote last night and did the frosting this morning.
I also decided to also cut the ingredients by half, so there is not way too many cupcakes at home and also i can make more types. 

(makes about 10 medium size cakes)
Cake flour – 100gm
Butter – 100gm
Sugar – 80gm 
Eggs – 2 large
Baking powder – 1/2 tablespoon 
Vanilla essence – 1/2 tablespoon
Lemon Essence – 1 teaspoon 
fresh lemon  juice – 1 tablespoon
lemon zest – 1 teaspoon 
Buttermilk – 60ml


Fresh strawberries – 10-12 large 
Sugar – 25-30gm 

Strawberry buttercream frosting: 

Butter – 100gm
Icing sugar – 100-120gm 
Milk – 1-2 tablespoon
Strawberry crushed – 60ml 
Strawberry compote – 1 tablespoon 
few drops of red colour (optional)


  • Preheat the oven to 190 degrees celsius and line the cupcake tin with cupcake liners.
  • Whip the butter (cut in small squares) and sugar with an electric blender, until creamy and fluffy.
  • In a different bowl, beat the egg whites until fluffy and add it to the butter-sugar mix. 
  • Add the vanilla, lemon essence, lemon juice and the lemon zest and beat with an electric blender. 
  • Add the egg yolks and shift the flour and mix it well. Add in the buttermilk to this mix as well.
  • Fill the cupcake batter to about 3/4 of the liner and bake for about 20-25 minutes. Check after 16 minutes to see if its baked. Bake until golden brown. 
Strawberry compote: 

Chop the strawberries and blend it in the electric processor. Pour the crush into a pan with some sugar and cook until it thickens. Keep aside a tablespoon for the buttercream frosting. 

Core the cupcakes and pour the compote into the cupcakes after the cupcakes are cooled. 

Fresh strawberry buttercream frosting:

  • Cream the butter using the electric blender and add the icing sugar in small portions and blend. 
  • Add the vanilla. Keep adding icing sugar at regular intervals. 
  • Add the strawberry crush and strawberry compote. 
  • Add few drops of red colour to give it a pink colour to the buttercream. Frost it on the cupcakes after they have been cooled. 
Happy Baking

Join my mailing list

Sign up to stay up to date with all things sweet...

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.