Strawberry Lemonade Cupcakes

When life gives you lemons and strawberries—make cupcakes! These Strawberry Lemonade Cupcakes combine two summer favorites into one irresistible dessert. Moist lemon cupcakes are topped with luscious strawberry buttercream made with real fruit puree, making this recipe a bright, fresh, and naturally delicious treat. And don’t let the name fool you—these cupcakes are just as perfect for a winter pick-me-up as they are for a summer party.

Inspired by classic American flavors and the nostalgia of sipping strawberry lemonade on a sunny day, these cupcakes strike a perfect balance of tart, sweet, and buttery.

Why You’ll Love These Strawberry Lemonade Cupcakes

• Fresh fruit flavors – made with real strawberries and fresh lemon juice
• Beautifully moist lemon cupcakes with a soft crumb
• No artificial flavoring or coloring
• Perfectly piped strawberry frosting with natural sweetness
• Ideal for birthdays, brunches, and holidays year-round

These cupcakes aren’t just pretty—they deliver bold flavor with every bite.

Ingredients (Makes 12 Cupcakes)

For the Lemon Cupcakes:

• 1 ½ cups all-purpose flour (187.5 grams)
• 2 tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened (112 grams)
• 1 cup granulated sugar (200 grams)
• 2 tbsp lemon zest (from about 2 lemons)
• 2 large eggs, whisked
• 1 ½ tsp vanilla extract
• ¼ cup milk (60 ml)
• ¼ cup sour cream (60 ml)
• ¼ cup lemon juice, freshly squeezed (60 ml)

For the Strawberry Frosting:

• 8 oz strawberries, fresh or frozen (226 grams)
• ¾ cup unsalted butter (168 grams), softened but still slightly firm
• 3–4 cups powdered sugar (330–440 grams)
• 1 tbsp whipping cream (15 ml), if needed

How to Make Strawberry Lemonade Cupcakes

Step 1: Preheat and Prep

Preheat your oven to 350°F (180°C or 160°C fan forced). Line a muffin tin with 12–14 cupcake liners.

Make the Lemon Cupcakes

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 3: Cream Butter and Sugar

In a large bowl, beat the butter, sugar, and lemon zest together for 2–3 minutes until light and fluffy.

Step 4: Add Eggs and Flavor

Beat in the whisked eggs and vanilla extract until just combined.

Step 5: Alternate Dry and Wet Ingredients

Add about ⅓ of the dry ingredients to the butter mixture. Mix briefly, then add sour cream. Scrape the bowl.
Add another ⅓ of the flour, then the milk. Finally, add the remaining flour mixture and stir until nearly smooth.

Step 6: Add Lemon Juice

Gently stir in the lemon juice until the batter is smooth. If lumps appear, gently whisk until incorporated.

Bake the Cupcakes

Step 7: Fill and Bake

Spoon the batter into cupcake liners, filling each about ⅔ to ¾ full. Bake in the center of the oven for 15–18 minutes or until a toothpick inserted comes out clean.

Let the cupcakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.

Make the Strawberry Frosting

Step 8: Prepare the Strawberry Puree

1. Core the strawberries and blend until smooth.
2. Pour the puree through a metal sieve to remove seeds.
3. Transfer the smooth puree to a saucepan and simmer over medium-low heat, stirring occasionally.
4. Cook until thickened like jam and deep in color—about 15 minutes. Cool completely before using.

Step 9: Whip the Butter and Add Sugar

Beat the butter until light and fluffy. Add 2 cups of powdered sugar and beat on low, then medium speed.

Step 10: Add Strawberry Puree

Add 2–3 tablespoons of the cooled, reduced strawberry puree. Continue beating. Gradually add more sugar and puree until the desired consistency is reached. Add 1 tbsp of whipping cream only if the frosting is too thick.

Frost and Decorate

Frost your cooled cupcakes with a piping bag fitted with a 1M tip or simply spread with a knife. For extra flair, garnish with a slice of strawberry or a small lemon wedge.

Tips for the Best Strawberry Lemonade Cupcakes

• Use fresh lemon juice and zest for the brightest citrus flavor.
• Cool the strawberry puree completely before adding to frosting.
• Do not overmix the batter once flour is added; it keeps the cupcakes light.
• Add a pinch of salt to the frosting to balance the sweetness if needed.

Flavor Variations

• Raspberry lemonade cupcakes: Swap strawberries for raspberries.
• Filled cupcakes: Add a lemon curd or strawberry jam center before frosting.
• Make it vegan: Use dairy-free butter, plant-based milk, and egg replacer.

When to Serve Strawberry Lemonade Cupcakes

These cupcakes are ideal for a variety of occasions, including:

• Spring and summer garden parties
• Valentine’s Day or Mother’s Day
• Baby or bridal showers
• Winter brunches when you need a fruity pick-me-up

They’re a ray of sunshine on any dessert table!

Print Pin

Strawberry Lemonade Cupcakes

These strawberry lemonade cupcakes feature real fruit and fresh lemon – a zesty, sweet treat for any season!

Course Dessert, Desserts, Latest, Snack

Cuisine American

Keyword Strawberry Lemonade Cupcakes

Prep Time 1 hour hour

Cook Time 16 minutes minutes

Cooling Time 45 minutes minutes

Total Time 2 hours hours 30 minutes minutes

Servings 12

Ingredients

For the Lemon Cupcakes:

• 1 ½ cups all-purpose flour 187.5 grams
• 2 tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter softened (112 grams)
• 1 cup granulated sugar 200 grams
• 2 tbsp lemon zest from about 2 lemons
• 2 large eggs whisked
• 1 ½ tsp vanilla extract
• ¼ cup milk 60 ml
• ¼ cup sour cream 60 ml
• ¼ cup lemon juice freshly squeezed (60 ml)

For the Strawberry Frosting:

• 8 oz strawberries fresh or frozen (226 grams)
• ¾ cup unsalted butter 168 grams, softened but still slightly firm
• 3 –4 cups powdered sugar 330–440 grams
• 1 tbsp whipping cream 15 ml, if needed

Instructions

Step 1: Preheat and Prep

• Preheat your oven to 350°F (180°C or 160°C fan forced). Line a muffin tin with 12–14 cupcake liners.
• Make the Lemon Cupcakes

Step 2: Mix Dry Ingredients

• In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 3: Cream Butter and Sugar

• In a large bowl, beat the butter, sugar, and lemon zest together for 2–3 minutes until light and fluffy.

Step 4: Add Eggs and Flavor

• Beat in the whisked eggs and vanilla extract until just combined.

Step 5: Alternate Dry and Wet Ingredients

• Add about ⅓ of the dry ingredients to the butter mixture. Mix briefly, then add sour cream. Scrape the bowl.
• Add another ⅓ of the flour, then the milk. Finally, add the remaining flour mixture and stir until nearly smooth.

Step 6: Add Lemon Juice

• Gently stir in the lemon juice until the batter is smooth. If lumps appear, gently whisk until incorporated.

Bake the Cupcakes

Step 7: Fill and Bake

• Spoon the batter into cupcake liners, filling each about ⅔ to ¾ full. Bake in the center of the oven for 15–18 minutes or until a toothpick inserted comes out clean.
• Let the cupcakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.

Make the Strawberry Frosting

Step 8: Prepare the Strawberry Puree

• Core the strawberries and blend until smooth.
• Pour the puree through a metal sieve to remove seeds.
• Transfer the smooth puree to a saucepan and simmer over medium-low heat, stirring occasionally.
• Cook until thickened like jam and deep in color—about 15 minutes. Cool completely before using.

Step 9: Whip the Butter and Add Sugar

• Beat the butter until light and fluffy. Add 2 cups of powdered sugar and beat on low, then medium speed.

Step 10: Add Strawberry Puree

• Add 2–3 tablespoons of the cooled, reduced strawberry puree. Continue beating. Gradually add more sugar and puree until the desired consistency is reached. Add 1 tbsp of whipping cream only if the frosting is too thick.

Frost and Decorate

• Frost your cooled cupcakes with a piping bag fitted with a 1M tip or simply spread with a knife. For extra flair, garnish with a slice of strawberry or a small lemon wedge.