Strawberry and lemon cream cheese cupcakes

Prep 25 min
Total 50 min
Makes 12 Servings



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


1 1/2 cups
all-purpose flour
1/2 tsp
1/2 cup
unsalted butter, at room temperature
1 tbsp
1 tsp
2/3 cup


  • 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.


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

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