Strawberry Lemon Cupcakes {recipe}

Hello, and welcome! Today I'm bringing you a recipe for the perfect spring cupcakes (with options to make them dairy free if you prefer):

Ingredients (for 12 cupcakes):

• 2 eggs
• 1/4 cup of butter (use vegetable margarine for a dairy free alternative) 
• 3/4 cups of sugar
• 1 1/3 cups flour
• 1/2 cup milk (replace with almond milk or oat milk for a dairy free alternative)
• 1 teaspoon baking powder
• 1 teaspoon powdered cinnamon
• 3/4 cup of fresh diced strawberries
• juice and zest of one lemon

Instructions: 

Mix the eggs with the sugar and the butter. Add the lemon zest, the lemon juice, the milk and the cinnamon. 

When everything is well blended together, add the flour and the baking powder, and then finally the strawberries.

Line a 12 cup muffin pan with cupcake liners and pour the batter.

Bake at 170ºC for approximately 15 minutes until the cupcakes are fully cooked. 

Here are my cupcakes from this batch (all 11 of them, because my daughter swiped the 12th directly from the cooling rack before I could take the photo...).

Click the image below for a printer friendly version of the recipe:

I usually don't frost my cupcakes, but if that is your thing a basic vanilla or strawberry frosting is the perfect addition to these.

Enjoy, and happy Wednesday,

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