Strawberries and lemons make for a sweet and citrusy treat in this lightened-up cupcake recipe topped with a cream cheese frosting.

Carolyn Casner
Source:, March 2017


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F. Line 12 (1/2-cup) muffin cups with paper liners.

  • Whisk whole-wheat flour, all-purpose flour, baking powder and salt in a medium bowl.

  • Beat granulated sugar and coconut oil (or butter) in a large mixing bowl with an electric mixer on medium speed until creamy. Add eggs, 2 teaspoons lemon zest and vanilla; beat until combined. With the mixer on low, alternately mix in the dry ingredients and milk, starting and ending with dry ingredients and scraping the sides of the bowl as needed, until just combined. Fold in strawberries. Divide the batter among the prepared cups.

  • Bake the cupcakes until a toothpick inserted into the center comes out clean, 18 to 25 minutes. Transfer to a wire rack and let cool completely.

  • Meanwhile, combine cream cheese, confectioners' sugar, lemon juice, the remaining 2 teaspoons lemon zest and food coloring, if using, in a mixing bowl. Beat with an electric mixer until smooth. Refrigerate until cold, about 1 hour.

  • Frost each cupcake with a generous tablespoon of the cream cheese frosting and top with a mint leaf and lemon slice, if desired.


Equipment: Muffin tin with 12 (1/2-cup) cups, paper liners

Nutrition Facts

247 calories; protein 4.7g 10% DV; carbohydrates 26.3g 9% DV; exchange other carbs 2; dietary fiber 1.2g 5% DV; sugars 16.1g; fat 14.3g 22% DV; saturated fat 10.5g 53% DV; cholesterol 45.2mg 15% DV; vitamin a iu 226.4IU 5% DV; vitamin c 6.9mg 12% DV; folate 24.9mcg 6% DV; calcium 76.5mg 8% DV; iron 1.5mg 9% DV; magnesium 6.8mg 2% DV; potassium 90.1mg 3% DV; sodium 189.1mg 8% DV; thiamin 0.1mg 6% DV; added sugar 13g.

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