These moist Strawberry Lemon Cupcakes boast a tender crumb, topped with creamy strawberry buttercream—a perfect treat for any occasion.
Preheat the oven to 375 degrees Fahrenheit. Line a muffin pan with cupcake liners and set aside.
In a medium-sized bowl, stir together the flour, baking powder, salt, and baking soda.
In a separate large bowl, whisk together the melted butter, vegetable oil, and granulated sugar. Whisk in the eggs.