I love making these Strawberry Lemonade Cupcakes when I want something bright, fresh, and full of flavor. The sweetness of ripe strawberries blends beautifully with the tangy kick of fresh lemon juice, creating a soft, fluffy cupcake topped with a creamy strawberry lemonade buttercream. Every bite tastes like a little burst of summer.
Ingredients
For the Cupcakes:
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup whole milk
1/4 cup fresh lemon juice
1/2 cup fresh strawberries, pureed
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Strawberry Lemonade Buttercream Frosting:
1 cup unsalted butter, softened
4 cups powdered sugar
1 tsp vanilla extract
2–3 tbsp heavy cream
1/4 cup strawberry puree
1 tbsp fresh lemon juice
Pink food coloring (optional)
Directions
I start by preheating the oven to 350°F (175°C) and lining a 12-cup muffin tin with cupcake liners.
In a small bowl, I whisk together the flour, baking powder, and salt. In a separate large bowl, I beat the softened butter and sugar until the mixture becomes light and fluffy. I add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
Next, I gradually mix in the milk and fresh lemon juice. I gently fold in the strawberry puree until everything is well combined without overmixing.
Then divide the batter evenly among the cupcake liners, filling each about two-thirds full. I bake them for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. I let the cupcakes cool completely before frosting.
For the buttercream, I beat the softened butter until creamy and smooth. I gradually add the powdered sugar, one cup at a time, mixing well after each addition. I mix in the strawberry puree and lemon juice, then add heavy cream one tablespoon at a time until I reach my desired consistency. If I want a soft pink color, I add a few drops of pink food coloring. Once the cupcakes are completely cool, I frost them generously and serve.
Servings and timing
I get 12 cupcakes from this recipe.
Prep Time: 20 minutes
Bake Time: 18–20 minutes
Cooling Time: 30 minutes
Total Time: About 1 hour 10 minutes
Variations
I sometimes add lemon zest to the batter for extra citrus flavor. When I want more strawberry intensity, I fold in small diced strawberries along with the puree. For a filled version, I core the cupcakes slightly and spoon in a bit of strawberry jam before frosting. I also like to swap the buttercream for a cream cheese frosting when I want a slight tangy twist.
Storage/Reheating
I store these cupcakes in an airtight container at room temperature for up to 2 days. If I need to keep them longer, I refrigerate them for up to 5 days and let them come to room temperature before serving for the best texture. I can also freeze unfrosted cupcakes for up to 2 months and thaw them at room temperature before frosting.
I do not recommend reheating frosted cupcakes, but if needed, I let refrigerated cupcakes sit out for about 30 minutes before enjoying.
FAQs
Can I use frozen strawberries instead of fresh?
I can use frozen strawberries, but I make sure to thaw and drain them well before pureeing to avoid adding too much extra moisture.
Can I make these cupcakes ahead of time?
I often bake the cupcakes a day in advance and frost them the next day. I keep them covered tightly to maintain freshness.
How do I make the flavor more lemony?
I like adding lemon zest to both the cupcake batter and the frosting for a stronger citrus flavor.
Can I make this recipe as a cake instead?
I can pour the batter into a greased 8-inch round cake pan and adjust the baking time to about 25–30 minutes, checking for doneness with a toothpick.
Why is my frosting too thin?
If my frosting turns out too thin, I add more powdered sugar a little at a time until it thickens. If it is too thick, I add a small splash of heavy cream to loosen it.
Conclusion
I find these Strawberry Lemonade Cupcakes to be the perfect combination of fruity sweetness and bright citrus flavor. The soft cupcake paired with the creamy, tangy buttercream makes every bite feel special. Whenever I make them, they disappear quickly, and I always look forward to baking them again.
📖 Recipe:
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Strawberry Lemonade Cupcakes
- Total Time: 1 hour 10 minutes
- Yield: 12 cupcakes
- Diet: Vegetarian
Description
These Strawberry Lemonade Cupcakes are soft, fluffy, and bursting with fresh strawberry sweetness and bright lemon flavor, topped with a creamy strawberry lemonade buttercream for the perfect summer-inspired treat.
Ingredients
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup whole milk
1/4 cup fresh lemon juice
1/2 cup fresh strawberries, pureed
1 cup unsalted butter, softened (for frosting)
4 cups powdered sugar
1 tsp vanilla extract (for frosting)
2–3 tbsp heavy cream
1/4 cup strawberry puree (for frosting)
1 tbsp fresh lemon juice (for frosting)
Pink food coloring (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a small bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, beat the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
- Gradually mix in the milk and fresh lemon juice. Gently fold in the strawberry puree until just combined without overmixing.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely.
- For the frosting, beat the softened butter until creamy. Gradually add the powdered sugar one cup at a time, mixing well after each addition.
- Mix in the strawberry puree and lemon juice. Add heavy cream one tablespoon at a time until the desired consistency is reached. Add pink food coloring if desired.
- Once the cupcakes are completely cool, frost generously and serve.
Notes
Add 1–2 teaspoons of lemon zest to the batter or frosting for extra citrus flavor.
Fold in small diced strawberries for added texture and strawberry intensity.
For a filled version, core the cupcakes and add strawberry jam before frosting.
Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Bring to room temperature before serving.
Unfrosted cupcakes can be frozen for up to 2 months and thawed at room temperature before frosting.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 420 kcal
- Sugar: 38 g
- Sodium: 160 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 54 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 85 mg
