These Strawberry Lemonade Cupcakes are light, fluffy, and perfectly moist. Topped with a delicious cream cheese icing and made with simple ingredients, these cupcakes are the perfect dessert for a warm, summer day!
Mix the flour, baking powder, and salt together in a large mixing bowl.
Mix the butter, eggs, sugar, vanilla, yogurt, lemon juice, and lemon zest together until smooth.
Pour the liquid ingredients into the dry ingredients and mix together until the batter is fairly smooth.
Pour the batter into a lined cupcake pan and bake for about 25 minutes (or until a toothpick comes out clean).
Once the cupcakes have finished baking, remove from pan and allow to cool.
Making The Icing
While the cupcakes are baking, start making the icing by mixing the butter and cream cheese together in a mixer (or with a hand mixer).
Add the strawberry jam and continue mixing.
Slowly add the powdered sugar 1 cup at a time and mix until smooth.
Place the icing in the refrigerator for 5-10 minutes.
Using a piping bag, pipe the icing on to the cooled cupcakes and enjoy!
The trick to making light, fluffy cupcakes is to ensure that you don't over-mix the batter! You want some bubbles in your batter, so be sure to stop mixing right as the ingredients blend.
Feel free to adjust the amount of powdered sugar based on taste. If you're planning on making these cupcakes look pretty (i.e. taking them to a gathering), we recommend using more powdered sugar so that the icing holds up better!