Strawberry Lemonade Cupcakes

There’s nothing quite like the feeling of biting into a perfectly sweet, tangy, and utterly delightful cupcake that tastes like summer in a single bite. These Strawberry Lemonade Cupcakes are exactly that—a burst of sunshine that will brighten any day, from a busy weeknight to a festive backyard barbecue. They combine the nostalgic, fluffy cupcake. I created this recipe on a particularly warm afternoon when my kids were begging for something sweet, and let me tell you, it was an instant hit that had everyone reaching for seconds.

Table of Contents

Table of Contents

Why You’ll Love These Strawberry Lemonade Cupcakes

• Quick & Easy: You likely have most of the ingredients in your pantry already, and the steps are simple enough for bakers of any level.
• Family-Friendly: These cupcakes are a guaranteed crowd-pleaser. Even the pickiest eaters won’t be able to resist their cheerful flavor.
• Perfect for Any Occasion: They’re just as fitting for a casual family dessert as they are for a baby shower, birthday party, or potluck.
• Totally Customizable: I’ll share some fun twists and substitutions so you can make this recipe your own.

Ingredients

Print

For the Cupcakes:

• 1 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 2 tsp vanilla extract
• ½ cup whole milk
• Zest of 2 lemons
• ¼ cup fresh lemon juice
• ½ cup finely chopped fresh strawberries

For the Strawberry Buttercream Frosting:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• ⅓ cup strawberry puree (from about ½ cup fresh strawberries, blended)
• 1 tsp vanilla extract
• Pinch of salt
• Optional for garnish: lemon slices, whole or sliced strawberries

Equipment You’ll Need

• Muffin tin
• Cupcake liners
• Stand mixer or hand mixer
• Mixing bowls
• Whisk
• Measuring cups and spoons
• Zester
• Juicer
• Piping bag and tip (optional, but makes them pretty!)

How to Make Strawberry Lemonade Cupcakes

Step 1: Prep and Preheat

Start by preheating your oven to 350°F (175°C). Line a muffin tin with your favorite cupcake liners. This is the first step to baking success!

Step 2: Combine Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. This ensures your leavening agents are evenly distributed for a perfectly fluffy cupcake.

Step 3: Cream Butter and Sugar

In a separate, larger bowl, use your mixer to cream the softened butter and granulated sugar together on medium-high speed until the mixture is light and fluffy. This usually takes about 2-3 minutes. Don’t skip this step—it creates air pockets that give the cupcakes their wonderful texture.

Step 4: Add Wet Ingredients

Beat in the eggs, one at a time, followed by the vanilla extract. Scrape down the sides of the bowl to make sure everything is incorporated.

Step 5: Alternate Dry and Wet

With the mixer on low speed, add about a third of your dry flour mixture to the butter mixture. Next, pour in half of the milk. Continue alternating between the dry ingredients and the milk, starting and ending with the dry ingredients. Mix until just combined—overmixing is the enemy of tender cupcakes!

Step 6: The Lemonade Twist

Gently fold in the fresh lemon zest, lemon juice, and finely chopped strawberries. The batter might look a little curdled when you add the juice; that’s completely normal and will all come together.

Step 7: Bake to Perfection

Divide the batter evenly among the prepared cupcake liners, filling each about ⅔ full. Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely. Trying to frost a warm cupcake is a recipe for a melted mess!

Step 8: Make the Frosting

While the cupcakes cool, make the strawberry buttercream. Whip the softened butter in a clean bowl until it’s smooth and pale. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Add the vanilla extract and a pinch of salt. Finally, pour in the strawberry puree and beat on medium-high speed for 2-3 minutes until the frosting is light, fluffy, and a beautiful pale pink color.

Step 9: Frost and Decorate

Once the cupcakes are completely cool, frost them using a knife or a piping bag. Garnish with a small strawberry slice or a twist of lemon for that extra special touch.

Tips & Variations for the Best Cupcakes

My number one tip? Please make sure your ingredients are at room temperature! It makes a world of difference in creating a smooth, well-emulsified batter. If you’re out of fresh lemons, you can use 3 tablespoons of bottled lemon juice, but fresh is always best for that bright, zesty flavor. For a fun twist, try adding a teaspoon of poppy seeds to the batter for a lemon-poppy seed vibe. If strawberries aren’t in season, you can use a high-quality strawberry jam in the frosting instead of the puree—just reduce the powdered sugar slightly to account for the sweetness.

Serving Suggestions

These Strawberry Lemonade Cupcakes are a star on their own, but they’re even better with a tall glass of iced homemade lemonade or a cold glass of milk. They are the perfect sweet ending to any summer meal, like my Easy Grilled Chicken Salad.

Nutrition Facts

Estimated values per cupcake with frosting.

Calories: 420kcal | Carbohydrates: 62g | Protein: 3g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 70mg | Sodium: 85mg | Sugar: 49g

I hope these Strawberry Lemonade Cupcakes bring as much joy to your kitchen as they have to mine. They’re a simple, delicious way to capture the flavor of summer and share it with the people you love. Trust me, this is one recipe you’ll want to keep on hand for every sunny occasion.

Strawberry Lemonade Cupcakes FAQs

Can I use frozen strawberries instead of fresh?

Absolutely! Just be sure to thaw and thoroughly drain them before chopping them for the batter or pureeing them for the frosting. Excess moisture can change the texture of your bake.

How should I store leftover cupcakes?

Because of the fresh fruit, these cupcakes are best stored in an airtight container in the refrigerator. They’ll keep for up to 3 days. Let them come to room temperature for about 30 minutes before serving for the best flavor and texture.

Can I make these cupcakes ahead of time?

You can! Bake the cupcakes and let them cool completely, then store them unfrosted at room temperature for up to a day. The frosting can be made ahead and stored in the fridge in an airtight container for 2-3 days. Just let it come to room temperature and give it a quick whip with your mixer before frosting.

My buttercream looks too runny. How can I fix it?

This can happen if the butter was too soft or the strawberry puree added too much liquid. Don’t panic! Just gradually beat in a little more powdered sugar, a quarter cup at a time, until it reaches a thick, spreadable consistency.