Cake Prep

1. Heat & Line: Preheat oven to 350°F (180°C) (160°C fan). Tuck liners into a 12-cup muffin tin.
2. Dry Mix: In a bowl, whisk together flour, baking powder, and salt. Set aside.
3. Cream Butter & Sugar: Beat the softened butter with sugar and lemon zest on medium speed until light—about 2–3 minutes.
4. Add Eggs & Vanilla: Pour in the beaten eggs and vanilla; mix until homogenous.
5. Alternate Mixing: With mixer on low, add one-third of the dry ingredients, then half of the sour cream, scraping bowl as needed. Repeat with another third of dry, then the milk, and finish with the remaining flour. Stir in lemon juice last, whisking gently to smooth out any lumps.
6. Fill & Bake: Divide batter among liners, filling each ¾ full. Bake 15–18 minutes or until a toothpick comes out clean. Cool cupcakes in the pan for 10 minutes, then transfer to a wire rack.

Strawberry Buttercream

1. Puree Berries: Hull strawberries, blitz in a blender to a smooth juice.
2. Seed-Out: Press puree through a fine sieve, discarding seeds.
3. Reduce: Simmer the sieved juice over low heat, stirring occasionally, until it thickens to the consistency of jam (about 12–15 minutes). Let cool completely.
4. Cream Butter & Sugar: In a clean bowl, beat butter at medium speed until fluffy. Gradually add 2 cups powdered sugar, starting slow to avoid clouds of sugar.
5. Flavor & Thin: Mix in 2–3 Tbsp of the cooled strawberry reduction. Beat until pink swirls appear, then sift in remaining sugar ½ cup at a time, adding more puree if needed for taste. If the frosting feels too stiff, whisk in up to 1 Tbsp heavy cream.
6. Frost: Once cupcakes are fully cooled, pipe or spread the strawberry buttercream on top.