Name: Strawberry Lemonade Cupcakes Recipe
Prep time: 1 h
Cook time: 16 min
Total time: 2 h 30 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour (187.5 grams); 2 teaspoons baking powder; 1/4 teaspoon salt; 1/2 cup unsalted butter (112 grams), softened to room temperature; 1 cup granulated sugar (200 grams); 2 tablespoons lemon zest (30 ml); 2 large eggs, whisked; 1 1/2 teaspoon vanilla extract; 1/4 cup milk (60 ml); 1/4 cup sour cream (60 ml); 1/4 cup lemon juice (60 ml), freshly squeezed; 8 ounces strawberries (226 grams), fresh or frozen; 3/4 cup unsalted butter (168 grams), softened; 3-4 cups powdered sugar (330-440 grams); 1 tablespoon whipping cream (15 ml), if needed

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If you’re looking for the perfect pick-me-up treat, these Strawberry Lemonade Cupcakes are truly a slice of summertime bliss in every bite. Picture fluffy, sunny lemon cupcakes crowned with a swirl of vivid, velvety strawberry frosting — all bursting with fresh fruit flavor and absolutely no artificial shortcuts. Whether you’re planning a party, celebrating a birthday, or simply want a tray of joy to share with friends or family, Strawberry Lemonade Cupcakes deliver a zesty, berry-bright flavor combo that feels both nostalgic and delightfully new. Get ready to fall in love at first bite!

Strawberry Lemonade Cupcakes Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in these Strawberry Lemonade Cupcakes plays a starring role, keeping things fresh, lively, and irresistibly tasty. It’s a short, sweet list, but every item matters — from all-natural strawberries to real lemon juice and zest, each one brings essential texture, vibrant color, or uplifting flavor to these cupcakes.

All-purpose flour: Forms the soft, tender crumb that makes each bite light and satisfying.
Baking powder: Helps your cupcakes rise into perfectly fluffy domes.
Salt: Just a touch sharpens and balances all the sweet and tart notes.
Unsalted butter: Adds richness and keeps the crumb wonderfully moist — make sure it’s at room temperature for easy mixing.
Granulated sugar: Classic sweetness that enhances the zing of lemon and juicy berries.
Lemon zest: Packs bright citrus aroma right into the batter for next-level freshness.
Large eggs: Provide structure and extra moisture, so your cupcakes never turn out dry.
Vanilla extract: Rounds out the flavors and lifts all the fruitiness.
Milk: Gives the cupcakes a soft, delicate texture that’s neither heavy nor dry.
Sour cream: Secret ingredient for added tenderness and a little tang.
Lemon juice: Freshly squeezed makes all the difference for that zingy, lemonade flavor.
Strawberries (fresh or frozen): Either will work, but make sure they’re pure and unsweetened for the best berry flavor.
Powdered sugar: Whips up into a dreamy, pipeable frosting — adjust for your perfect level of sweetness.
Whipping cream: Just a splash (if needed) creates a silky, spreadable frosting consistency.

How to Make Strawberry Lemonade Cupcakes

Step 1: Prep and Preheat

Before you dive into mixing, get everything ready to make baking a breeze. Start by preheating your oven to 350F (or 180C), and line a muffin tin with 12 paper liners. This step not only saves you from sticky pans but also helps the cupcakes cook evenly and release with perfect domed tops.

Step 2: Dry Ingredients First

Grab a medium bowl and whisk together your flour, baking powder, and salt. This ensures even distribution, so you won’t get any unwanted salty or bitter bites. Set this mixture aside — it waits for its big moment coming up.

Step 3: Cream Butter, Sugar, and Lemon Zest

In a large mixing bowl, beat together the softened butter, granulated sugar, and glorious lemon zest. Go for about 2-3 minutes until it’s pale, fluffy, and the lemon oils are releasing a scent so lovely you’ll be tempted to take a taste right there.

Step 4: Add Wet Ingredients

Now, beat in the whisked eggs one at a time, followed by the vanilla extract. The eggs should be fully incorporated before you move on — this ensures your batter stays smooth and cohesive, ready for those next flavors.

Step 5: Combine the Batter

With your mixer on a low speed, alternate adding the flour mixture and the wet ingredients (sour cream and milk). Start by mixing in one-third of the flour mixture, then all the sour cream, another third of flour, then all the milk, finishing with the last bit of flour. Scrape the bowl as needed to avoid streaks and lumps.

Step 6: Bring in the Lemon Juice

Gently stir in the fresh lemon juice at the end. This not only dials up the citrus zing but also gives your cupcakes that true lemonade flavor. If the batter looks a little lumpy, give it a quick whisk by hand — it’ll smooth right out.

Step 7: Fill and Bake

Spoon the batter into your prepared muffin tin, filling each paper about two-thirds to three-quarters full. Bake in the oven (one tray at a time for even heat) for 15-18 minutes, or until a toothpick comes out clean from the center. Let the cupcakes cool in the tin for at least 10 minutes, then transfer them to a wire rack to finish cooling.

Step 8: Create the Strawberry Frosting

Hull your strawberries and blitz them in a food processor or blender to make a smooth puree. Strain out the seeds using a metal sieve — this makes your frosting silky-smooth, not gritty. Transfer the seedless puree to a small saucepan and simmer over low-medium heat, letting it thicken and darken like homemade jam. Cool it completely before using in the frosting.

Step 9: Whip Up the Frosting

Beat the softened butter until fluffy in a large bowl. Add two cups of powdered sugar and beat on low speed. Incorporate a few tablespoons of your cooled, reduced strawberry puree, then continue mixing in sugar and more puree, a little at a time, until the frosting is the right consistency. Splash in some whipping cream if needed to make it perfectly spreadable.

Step 10: Frost and Finish

Frost the fully cooled cupcakes with your strawberry dream frosting. Whether you’re piping high swirls or spreading rustic swoops with a knife, each cupcake turns into a little showpiece for your dessert table. Now, stand back and admire those glowing strawberry lemonade cupcakes!

How to Serve Strawberry Lemonade Cupcakes

Garnishes

Top each of your strawberry lemonade cupcakes with a fresh strawberry slice, a sprinkle of extra lemon zest, or even a tiny edible flower for that just-baked, summery look. A few gold sprinkles or candied lemon peel can add a bit of whimsy and wow your guests — the little touches make a big statement!

Side Dishes

Pair your cupcakes with a tall glass of real strawberry lemonade or a bowl of fresh mixed berries to keep the fruity theme running. For a party or brunch, a platter of cucumber sandwiches or a lively fruit salad will balance the sweet-tart cupcakes with refreshing, light sides.

Creative Ways to Present

Display your strawberry lemonade cupcakes on a tiered dessert stand, nestled among halved lemons and strawberries for an eye-catching centerpiece. If you’re serving at a picnic, pack them in colorful cupcake boxes with a ribbon or pop in cute paper liners that match your theme — they’re the ultimate portable, pretty treat.

Make Ahead and Storage

Storing Leftovers

These cupcakes stay fresh and lovely if stored in an airtight container at room temperature for up to one day. For longer storage, pop them in the fridge to retain that dreamy frosting texture, where they’ll keep well for about three days. The real fruit frosting is best enjoyed sooner rather than later to keep flavors vibrant and fresh.

Freezing

Both the cupcakes and the strawberry frosting freeze remarkably well. Freeze unfrosted cupcakes tightly wrapped for up to two months. The frosting can be made ahead, frozen in a sealed container, and thawed in the fridge overnight before re-whipping. If you want to freeze fully frosted cupcakes, set them on a tray until solid, then wrap gently for longer storage — just be mindful the texture may soften slightly after thawing.

Reheating

To enjoy cupcakes at their fluffiest, gently bring them to room temperature before serving. If reheating unfrosted cupcakes, a short 5-10 seconds in the microwave on low power can refresh their softness. For frosted cupcakes, simply let them sit out of the fridge for 30-45 minutes until the frosting is creamy and spreadable again.

FAQs

Can I use bottled lemon juice instead of fresh?

Freshly squeezed lemon juice makes a world of difference in Strawberry Lemonade Cupcakes — it packs a brighter, cleaner flavor, and you get to use the zest too! Bottled can work in a pinch, but the results won’t be quite as sunny and fresh.

How do I make the frosting super smooth?

Strain your strawberry puree well to remove seeds and pulp, and take time simmering it down until thick and glossy. Starting with softened butter and beating it until truly fluffy before adding the sugar will also give your frosting that irresistible, silky texture.

Can I make these cupcakes gluten-free?

Absolutely! Substitute a 1:1 gluten-free all-purpose baking flour for the regular flour. Check that your baking powder is gluten-free too, and bake as directed. Test with a toothpick for doneness, since bake times can vary a bit.

Should I use fresh or frozen strawberries for the frosting?

Both work well in this recipe. If you’re using frozen strawberries, just make sure they’re not packed in syrup, and allow extra time for them to cook down when making the puree. Fresh berries give a slightly brighter color and flavor, but frozen ensures you can make these cupcakes any time of year.

How far in advance can I make Strawberry Lemonade Cupcakes?

You can bake the cupcakes and prepare the strawberry puree a day ahead. Wait to frost until the day of serving for the best look and taste. Store everything separately in airtight containers; the frosting whips up beautifully when freshly mixed and piped.

Final Thoughts

Whether you bake them for a birthday, a bridal shower, or a simple weekend treat, these Strawberry Lemonade Cupcakes are guaranteed to brighten anyone’s day. Their mix of sunshiny lemon and jewel-red strawberry is pure magic — I hope you’ll give them a try and watch smiles bloom all around!