Strawberry Lemongrass Cupcakes
The perfect springtime treat! These strawberry lemongrass cupcakes are an elevated take on the classic strawberries and cream with lemon genoise filled with strawberry and lemongrass compote, then topped with lemongrass whipped cream. This is a wonderfully unique dessert to serve for Easter or Mother’s Day!
About This Strawberry Lemongrass Cupcakes Recipe
These strawberry lemongrass cupcakes are unique and refreshing take on strawberries and cream using lemon genoise cake for the cupcake, strawberry compote filling flavored with lemongrass, and topped with fresh whipped cream. A genoise is a light and airy cake that is less sweet than normal cakes. I really wanted to make the sweetness come from the strawberries on this one and texture from the cupcake. The lemongrass adds such a refreshing, floral factor to the dessert that is just so unique and pairs perfectly with strawberries.
Where Did Strawberries and Cream Come From?
According to the Romans, berries, including strawberries, were supposed to elevate happiness, cleanse your blood, liver, and spleen, and were a symbol of he goddess of Venus, the goddess of love. The strawberries and cream combo came from King Henry VIII’s right hand man, Thomas Wosely, who made them for a fancy banquet and as a snack for a tennis match in 1509. At the time, strawberries were just wild berries with a very short season. Strawberries wouldn’t be formally cultivated until Brittany France during the 18th century. Read up on more strawberries and cream fun facts here!
Strawberry Lemongrass Cupcakes Ingredients
- Strawberries: Fresh is best for this fruity bake! Frozen can be used in a pinch, but it’s just not quite the same as fresh.
- Lemongrass paste: I prefer lemongrass paste because it’s easier to work with. If you go with batons, it does need to be grated, so make sure you have several.
- Cake flour: Cake flour is the finest type of flour and has the least amount of protein which is ideal for light cakes cakes. I prefer cake flour for genoise since it’s such a light and airy cake. However, if you’re out, all purpose or pastry flour is fine.
Major Allergens Present: Gluten, dairy, eggs
About the Equipment
- Hand or stand mixer: Used to make the genoise cupcake batter and for the lemongrass whipped cream. For a hand mixer you will use the beaters and a stand mixer you will use the whip attachment for both.
- 12 ea cupcake/muffin tin and liners: I think this goes without saying if you’re making cupcakes.
- Piping bag and piping tips: Used to decorate the cupcakes with. I like a large star tip for these, however, you can choose how you prefer to decorate.
How to Make Strawberry Lemongrass Cupcakes:
What Are Strawberry lemongrass Cupcakes made of?
These strawberry lemongrass cupcakes are great to add to your spring baking list and start with a base of lemon genoise which has great texture. However, this type of cake has a tendency to be drier than others, so we will brush it with a little lemongrass simple syrup to moisten and give more floral flavor. A delightfully fruity strawberry lemongrass compote fills the lemon genoise, and of course we can’t forget the lemongrass flavored whipped cream on top.
Make the Strawberry Lemongrass Compote:
Strawberries are super fruity but are juicy without a lot of natural pectin. To prevent a watery mess when filling the cupcakes, we need to use cornstarch as a thickener. To use cornstarch as a thickening agent you need to whisk it into liquid first before adding (called a slurry), and cornstarch must be cooked to be activated as a thickening agent. When adding the slurry, make sure to work quickly to evenly disperse, and allow to cook for 1-2 minutes while stirring to thicken and cook out the texture/flavor of cornstarch. This compote should be cold before filling, so it may be a good idea to prepare a day or two before.
Make the Lemon Genoise Cupcakes:
A genoise is a super light and airy cake that is less sweet and less moist. It is all about the texture here. You whip the eggs with sugar until full volume or until it is very pale and fluffy. One key to this genoise is to fold the dry ingredients into the eggs and the butter into that because you always want to fold the heavier ingredient into the lighter to retain the volume. You need to sift the dry ingredients because sifting adds air, and adding air is the whole point of a genoise cake.
When folding we don’t want to deflate the volume. I will start with a whisk and fold half the dry ingredients only two-thirds of the way before folding in the rest only two-thirds of the way. I don’t fully incorporate the dries because I don’t want to risk deflation when I’ve got butter to fold. For the melted (but not hot!) butter, continue with the whisk and fold the butter in half-way then switch to a spatula for the end. Whisks add air while spatulas deflate air which is why I like to do most of the folding with a whisk. Bake immediately to prevent deflation from sitting out. Cold cupcakes are easier to hollow out, so you may want to make these the night before.
Make the Lemongrass Simple Syrup & Whipped Cream:
Simple syrup is so simple to make. Just bring the ingredients to a boil and that’s it. We use a simple syrup here because the genoise is less moist than most cakes so we just want to liven it up a little with extra flavor too. For the whipped cream, whip all ingredients on high speed until stiff peaks. Reserve in the fridge until ready to pipe.
Hollow Out the Cupcakes:
To hollow the cupcakes you can use either a melon baller, ring cutter, or a serrated steak knife. I prefer serrated knives because a cone shaped cavern gives you filling in every bite. Cold cupcakes are easier, so I will make the compote and the cupcakes the night before and allow both to chill in the fridge. What’s important with hollowing out is that you want a good amount of filling without completely removing the stability of the bottom and sides of the cupcakes.
Fill and Frost the Strawberry Lemongrass Cupcakes
First step of finishing these refreshing strawberry lemongrass cupcakes is to brush with the simple syrup which gives the cupcake an extra flavor and moisture boost. Next, fill the cupcake with the compote. I do fill slightly above top of the cupcake but do not go overboard. Finally, finish with the whipped cream. You can either do a rustic look with just a spoonful on top, or you can try your hand at piping with a piping bag and star tip. Garnish with fresh strawberries and boom, delish.
Help Making Strawberry Lemongrass Cupcakes
How to Fold Ingredients Together:
Folding is the act of delicately combining two ingredients of separate consistencies. It is supposed to keep air in the batter, and you always start by folding the lighter ingredient into the heavier ingredient. After learning many different folding techniques, here are MY techniques for folding:
- Always start with a whisk as a whisk’s job is to incorporate air and finish with a spatula to fully incorporate. Add 1/3rd of the lighter ingredient into the heavier ingredient. Insert the whisk into the center of the bowl and scoop from inside to outside then fold onto the center. Rotate the bowl and repeat until it is 2/3rds of the way combined.
- Repeat this process for the second 1/3rd of the lighter ingredient.
- Switch to a spatula and finish the rest of the lighter ingredient until it is fully incorporated.
How to Hollow Cupcakes and Fill:
- Cold cupcakes are easier to hollow out. I prefer to make the cupcakes a day in advanced and let sit , covered in the fridge overnight.
- Use a serrated steak knife, apple corer/ring cutter, or melon baller to hollow out. Leave enough cake for stable sides and bottom, but also hollow enough for enough filling.
- I usually fill slightly above the cupcake because I love the filling of a cupcake. However, you want to be careful that nothing spills over and out.
How to Use a Piping Bag
- Insert the piping tip and cut a hole accordingly. Push some of the bag into the tip to prevent any leakage.
- Fold the the top quarter to third of the bag over and hold the bag there. Spatula your medium into the bag wiping the spatula through the bag.
- Fold the top back over and hold the top of the bag with your non-dominant hand. With large piping bags I will actually twist the end and put under my arm pit for safe keeping.
- Squeeze the center of the bag and twist. This your pressure point and your control point of the bag. The further from the tip, the more strenuous and less control you have over the bag.
- Use the meat your hand to then squeeze out the contents. Release to stop.
Enhancing This Strawberry Lemongrass Cupcakes Recipes:
- Add in some basil to the compote for a little herbiness! Strawberry and basil is a great combo.
- Decorate with some white chocolate dipped strawberries for a little extra sweetness.
How to Store and Freeze Strawberry Lemongrass Cupcakes:
- Refrigerate the compote in a container for up to 5 days. Do not freeze.
- Cover and store cupcakes, separately, at room temperature for up to 5 days.
- Refrigerate the compote in a container for up to 5 days. Rewhip before using.
- Cupcakes themselves should be stored in the fridge for up to 3-5 days depending on how early the other components were made.
Troubleshooting Strawberry Lemongrass Cupcakes:
- My compote is really watery! You’ve got some extra juicy strawberries there! You may need to recook and add another teaspoon or two of a cornstarch slurry. You can also strain out some of that liquid with a fine mesh strainer.
- My genoise is not airy at all! You went a little aggressive on the folding and beat all the air out! It’s fine for now as it will still taste great all together. Next time, fold the flour only two-thirds of the way before adding the butter and do so a little less aggressively. Also, make sure you are sifting that flour and the melted butter is not hot.
Something else going wrong? Reach out and we will troubleshoot together!
Strawberry Lemongrass Cupcakes
Equipment
- Stand or hand mixer
- 12 ea medium cupcake/muffin tin
- 12 ea cupcake liners
- Pastry brush optional
- Piping bag with a medium sized star tip optional
Ingredients
Strawberry Compote
- 16 oz Package of strawberries plus extra for decoration
- ½ Tbs Lemongrass paste or 1 Tbs of grated lemongrass batons
- 2 Tbs Granulated sugar
- ½ tsp Vanilla extract
- 1 Tbs Lemon juice or half a lemon
- 2 tsp Cornstarch
Lemon Genoise Cupcakes
- 5 ea Whole eggs
- 162 g Granulated sugar
- 1 tsp Vanilla extact
- 2 ea Lemon zest
- ¼ tsp Kosher salt
- 92 g Cake flour Sifted
- 72 g Cornstarch Sifted
- 1¼ tsp Baking powder Sifted
- 5 Tbs Butter, unsalted melted, not hot
Lemongrass Simple Syrup
- ¼ cup Lemon juice, water, or both
- ¼ cup Granulated sugar
- 1 tsp Lemongrass paste or 2 tsp grated lemongrass batons (optional)
Whipped Cream
- 200 g Heavy cream
- ½ tsp Vanilla extract
- 2 tsp Granulated sugar
- 1 tsp Lemongrass paste or 1 tsp grated lemongrass batons (optional)
Instructions
To prepare the strawberry lemongrass compote
- Rinse and quarter the strawberries with the greens removed. Cut up extra large strawberries further.
- Add the quartered strawberries, lemongrass paste, vanilla, and sugar to a medium pot and stir until the sugar evenly coats.
- Cook on medium heat stirring occasionally. Whisk together the cornstarch and lemon juice to create a slurry.
- When the strawberries are soft enough, pour in the cornstarch slurry and stir to evenly distribute. Boil for 1-2 minutes while stirring.
- Remove from heat and transfer to a heat resistant bowl. Allow to cool until cold in the fridge.
To prepare the lemon genoise cupcakes
- Preheat your oven to 350°F and line your cupcake tin with cupcake liners.
- Using your stand mixer and whip attachment or hand mixer and beaters, whip the eggs and sugar together with the lemon zest, salt, and vanilla until full volume. It will be pale and very fluffy.
- Gently fold in your sifted flour, cornstarch, and baking powder followed by the melted (but not hot) butter.
- Immediately scoop into the cupcake tins and bake for 20 minutes rotating halfway. They are done when they spring back when poked.
- Allow to cool completely.
To prepare the lemon simple syrup
- Combine all ingredients in a small pot and bring to a boil. Remove from heat. Done.
To prepare the whipped cream
- Using your stand mixer and whip attachment or hand mixer and beaters, whip together all ingredients until stiff peaks. Use relatively immediately, but store in the fridge until ready to use.
To fill and finish the cupcakes
- Using a serrated steak knife or an apple corer, hollow out the center of the cupcake.
- Dab the inside of the cupcake with the simple syrup and fill with the strawberry lemongrass compote.
- If you do not want to use a piping bag to top the cupcake, you can simply scoop whipped cream on top for a rustic look.
- Insert your star tip into the pastry bag and cut an opening large enough. Fold over the top the pastry and hold at the fold. Scoop whipped cream into the pastry and unfold the top. Clamp and twist the middle of the bag and clamp the top of the bag to prevent back spillage.
- Squeeze the bag and move in a swirling motion on top of the cupcake. Decorate with strawberries, sprinkles, lemon zest or whatever you want!
Nutrition
This was so so good! Would have never thought to add lemongrass but it was perfect.
Would have never thought to add lemongrass but these were lovely! My friends loved the surprise filling.