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. 

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