Love extremely moist cupcakes? Taste bud heaven awaits with these, the moistest strawberry and lemon cupcakes you have ever tasted!
The one thing that always lets cupcakes down for me is their lack of moistness. They’re ALWAYS too dry! So I decided to dream up some that put a smile on my face and everyone else’s too of course.
I made these moist strawberry and lemon cupcakes today for Sam to take to work. Although that won’t be happening anymore because we ate them all up (sorry workmates!) but not really sorry because they were so worth the extra inch around the waistline.
These are very sweet, that’s why the cream cheese frosting compliments them so well and the lemon adds a nice little zing and after taste also.
Once cooked the cashews are lovely and soft, (all you cashew fans will love our kid’s dairy free banana, coconut, cashew bites) they add some chunkiness, but adjust as you wish, chopping them would taste fine too. Also any berry jam would work and the same goes for the berries in the frosting.
All you’ll need for this is a:
- bowl
- sieve
- whisk
- grater
- muffin tray
- paper liners
- tablespoon & teaspoon
Yields 12
35 minPrep Time
30 minCook Time
1 hr, 5 Total Time
Save RecipeIngredients
- 100g flour
- 60g butter
- 130ml sweetened condensed milk
- 90ml milk
- 2 eggs
- 1 medium to large banana
- 5tbsp strawberry jam
- 1/2 tspn baking powder
- 36 cashews (3 each cupcake)
- 200g cream cheese
- 125g butter
- 125g confectioner's sugar
- 3/4 tbspn lemon zest
- 1 tbspn blueberries
- 1 tspn vanilla extract
Instructions
- Mash banana and mix in condensed milk.
- Mix in (I used a whisk) flour and room temperature butter, eggs, 3 tablespoons of the jam, milk and baking powder until you get a silky consistency (about a minute or two).
- Pour mixture into your paper lined muffin tray.
- Place 3 cashews into each cupcake, push them right in so they are covered.
- Use the remaining jam and pop on top of each cupcake (should be about 1/2 a teaspoon each.)
- Bake at 180C/ 350F for 25-30 minutes.
- Mix cream cheese and 3/4 of the sugar together until silky.
- Add room temperature butter and vanilla and mix.
- Mix in remainder of the sugar.
- Microwave blueberries until hot (you'll only want the juice) strain the liquid into the mixture with a sieve, mix until silky.
- When cupcakes are cooled you can frost them and sprinkle with lemon zest.
- Enjoy!
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