Strawberry and lemon cream cheese cupcakes



25 min


50 min


12 Servings

Strawberry and lemon cream cheese cupcakes

Strawberry and lemon cream cheese cupcakes.
Photo, Roberto Caruso.

Luscious yet simple lemon-curd folds in seamlessly to this whimsical strawberry and lemon cupcake.


  • 250-g brick cream cheese , at room temperature
  • 1/2 cup storebought or homemade lemon curd
  • 1/2 cup finely chopped strawberries
  • 6 small strawberries , hulled and halved


  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter , at room temperature
  • 1 tbsp lemon zest
  • 1 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2/3 cup milk


  • Beat cream cheese in a medium bowl, using an electric mixer, until fluffy. Gradually beat in lemon curd until smooth. Refrigerate frosting and strawberries until ready to use.
  • Preheat oven to 350F. Line a 12-cup muffin pan with paper cups. Stir flour with baking powder and salt. Beat butter with lemon zest in a large bowl, using an electric mixer on medium speed until creamy. Gradually beat in sugar until combined, scraping down sides of bowl as needed. Beat in eggs, 1 at a time, then vanilla. Gradually beat in a third of flour mixture, then half the milk. Repeat additions, ending with remaining third of flour mixture. Spoon into muffin cups, filling three-quarters full.
  • Bake in centre of oven until a cake tester inserted in centre of cupcakes comes out clean, about 25 min. Let cupcakes cool completely.
  • To assemble, insert a small paring knife 1 inch deep into a cupcake at a 45-degree angle, halfway between the centre and the outside edge. Cut out a small cone and save for another use. Repeat with remaining cupcakes. Stir 1/2 cup finely chopped strawberries into frosting. Fill and frost each cupcake with a palette knife or spoon, then top with a strawberry half.

How to make perfectly shaped cupcakes

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Nutrition (per serving)

  • Calories
  • 315,
  • Protein
  • 5 g,
  • Carbohydrates
  • 34 g,
  • Fat
  • 18 g,
  • Fibre
  • 1 g,
  • Sodium
  • 209 mg.