If there’s one dessert that instantly brightens up a celebration, it has to be Strawberry Lemonade Cupcakes. Bursting with sunny citrus and fresh berry flavors, these cupcakes are soft, fluffy, and frosted with the most dreamy strawberry buttercream. They’re as happy and nostalgic as a picnic on a summer afternoon—even if you’re enjoying them at the kitchen table!
Why You’ll Love This Recipe
- The Perfect Summery Pairing: Sweet strawberries and zesty lemon join forces to create cupcakes that taste exactly like classic strawberry lemonade—pure, refreshing joy in every bite.
- Moist, Tender Texture: Thanks to sour cream and butter in the batter, you’ll get cupcakes that are impossibly tender, fluffy, and never dry.
- Real Fruit Flavor: The strawberry frosting is made with reduced strawberry puree, so every swirl bursts with real berry flavor and a beautiful natural pink color—no artificial stuff.
- Make-Ahead Friendly: These Strawberry Lemonade Cupcakes stay fresh for days, making them perfect for parties, potlucks, or brightening up your week.
Ingredients You’ll Need
Every ingredient here has a starring role, working together to capture the vibrant, sweet-tart magic that makes Strawberry Lemonade Cupcakes so irresistible. Let’s chat about what you’ll need and why they matter!
- All-purpose flour: Gives structure to the cupcakes while keeping them soft and light. Sift it for extra fluffiness!
- Baking powder: The secret to that perfect cupcake rise and delicate crumb.
- Salt: Balances out the sweetness and enhances every lemony, berry note.
- Unsalted butter (softened): Provides rich flavor and moisture. Make sure it’s truly room temperature so it creams perfectly.
- Granulated sugar: Sweetens and helps create that lovely tender texture.
- Lemon zest: Packs serious citrus punch—freshly grated is best. It perfumes the batter with bright, aromatic lemon.
- Large eggs (whisked): Bind everything together and add rich texture.
- Vanilla extract: Rounds out the flavors and adds just a touch of warmth.
- Milk: Keeps the crumb tender and helps everything mix smoothly.
- Sour cream: The ultimate secret for ultra-moist, bakery-style cupcakes.
- Lemon juice (freshly squeezed): Adds unmistakable lemonade tartness—don’t use bottled if you can help it!
- Strawberries (fresh or frozen): Used in the frosting, these provide natural color and intense berry flavor. Frozen is totally fine—just thaw first!
- Powdered sugar: Creates a dreamy-smooth strawberry frosting and lets you customize the sweetness and consistency.
- Whipping cream (if needed): A splash brings the frosting together if it’s too thick—totally optional, but great for a swoon-worthy swirl.
Variations
One of the best things about homemade cupcakes is how endlessly customizable they are. Feel free to get creative and make these Strawberry Lemonade Cupcakes your own, whether you’re switching up flavors or adapting for dietary needs!
- Vegan Swap: Substitute vegan butter, plant-based milk, and a trusted egg replacer for a completely dairy- and egg-free treat that still tastes amazing.
- Gluten-Free Option: Use a high-quality cup-for-cup gluten-free flour blend to make your cupcakes celiac-friendly without missing out on light, fluffy texture.
- Different Berry Twists: Try swapping the strawberries for fresh raspberries or blueberries in the frosting for a fun new spin on the classic flavor combo.
- Lemon-Lime Kick: Mix in a little lime zest or juice for an extra tangy, citrus-bright twist on the original recipe.
How to Make Strawberry Lemonade Cupcakes
Step 1: Prep the Cupcake Batter
Start by preheating your oven to 350°F (180°C) and lining your muffin tin with papers—this recipe yields 12 to 14 cupcakes. Whisk together the flour, baking powder, and salt in a bowl and set aside. In a large mixing bowl, cream the softened butter, granulated sugar, and lemon zest until the mixture is delightfully fluffy (about 2–3 minutes). Beat in the whisked eggs and vanilla extract, making sure everything is combined and luscious. Alternately add the flour mixture in thirds with the sour cream and milk, scraping down the sides as needed, and finish by gently stirring in the fresh lemon juice.
Step 2: Bake and Cool
Spoon the batter evenly into your prepared muffin tin, filling each cup about two-thirds to three-quarters full. Bake in the center of the oven (one tin at a time!) for 15–18 minutes, or until a toothpick comes out clean and the tops spring back when touched. Let the cupcakes cool in the pan for at least 10 minutes, then transfer carefully to a wire rack to cool completely—it’s worth the wait to prevent the frosting from melting!
Step 3: Make the Strawberry Frosting
While the cupcakes cool, core your strawberries and puree them in a blender or food processor. Push the puree through a fine mesh sieve to remove seeds—this makes your buttercream extra silky. Transfer the seedless puree to a saucepan over low-medium heat, stirring and simmering until it’s thickened and jammy (about 15 minutes), then let it cool completely. In a large bowl, beat the butter until fluffy, then blend in powdered sugar and the cooled strawberry puree, adjusting with more sugar or a splash of cream to achieve your dream piping consistency. The smell alone is simply swoon-worthy!
Step 4: Frost and Decorate
Once cupcakes are fully cooled, frost generously using a spatula or, for extra wow-factor, pipe the frosting with a large star tip. Add your favorite garnishes (think berries or lemon zest) and take a moment to admire those vibrant, bakery-worthy Strawberry Lemonade Cupcakes before sharing—or sneaking one yourself!
Pro Tips for Making Strawberry Lemonade Cupcakes
- Room Temperature Magic: Make sure your butter, eggs, milk, and sour cream are all at room temperature—this guarantees your batter will be smooth and your cupcakes will rise beautifully.
- Strawberry Reduction Matters: Don’t rush the step of simmering the strawberry puree until thick and dark—it concentrates the flavor and keeps your frosting from going runny.
- Don’t Overmix: Be gentle after adding flour to avoid dense cupcakes; mix just until everything comes together and no streaks remain.
- Test for Doneness: Cupcakes are ready when they spring back lightly to the touch and a toothpick comes out clean. Avoid overbaking for the softest, most luscious crumb.
How to Serve Strawberry Lemonade Cupcakes
Garnishes
Top each cupcake with a halved strawberry, a twist of lemon zest, or even a tiny wedge of fresh lemon for a playful flourish. A sprinkle of extra zest or a few edible flowers make them look extra festive and inviting—pretty enough for any party or picnic!
Side Dishes
Pair these cupcakes with a crisp fruit salad, a glass of classic lemonade, or a scoop of vanilla bean ice cream to keep things light and refreshing. For a brunch spread, serve alongside finger sandwiches or tea for full sunshine vibes.
Creative Ways to Present
Create a lemonade-stand-inspired display by arranging your Strawberry Lemonade Cupcakes on a tiered dessert stand with striped paper straws or cute cupcake flags. Mini cupcakes are adorable for showers and picnics, or set up a cupcake decorating bar so guests can add their own fun toppings!
Make Ahead and Storage
Storing Leftovers
Store any leftover cupcakes in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days. The cupcakes stay moist, while the frosting holds its shape and flavor—just let them come to room temperature for the fluffiest texture before serving again.
Freezing
These cupcakes freeze beautifully! To freeze, simply wrap unfrosted (or even frosted) cupcakes in plastic wrap and place them in a freezer bag. Defrost in the fridge overnight, then frost if needed and enjoy—perfect for prepping ahead for parties or bake sales.
Reheating
While Strawberry Lemonade Cupcakes are best at room temperature, you can gently microwave an unfrosted cupcake for about 10 seconds to refresh it. If frosted, just let it rest out of the fridge until soft and the frosting is creamy again—no need to warm.
FAQs
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Can I use bottled lemon juice instead of fresh for Strawberry Lemonade Cupcakes?
Fresh lemon juice is highly recommended for the best, most vibrant flavor in these cupcakes. Bottled juice can taste flat or slightly bitter, but if it’s your only option, use it in a pinch—just know the citrus notes may be more subdued.
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Can I use store-bought strawberry jam for the frosting instead of reducing fresh strawberries?
You can use thick, high-quality strawberry jam if you’re in a hurry, but the flavor won’t be as bright or natural as with reduced fresh or frozen strawberries. For truly exceptional Strawberry Lemonade Cupcakes, take the extra step of reducing your berries!
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What’s the best way to get a smooth strawberry frosting?
Strain your strawberry puree through a fine sieve to remove seeds, and don’t add too much liquid to the frosting. Let the reduced puree cool completely before mixing it in, so your buttercream is both silky and easy to pipe.
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Can I make these cupcakes in advance for a party?
Absolutely! You can bake the cupcakes one or two days ahead and store them (unfrosted) in an airtight container. Frost the day of your event for picture-perfect Strawberry Lemonade Cupcakes that taste bakery fresh!
Final Thoughts
These Strawberry Lemonade Cupcakes have a way of bringing joy to any table—whether you’re baking for a crowd or just to bring a little sunshine to your week. I hope you’ll give them a try and let their bright flavors and cheerful color put a smile on your face. Happy baking, friends!
Print
Strawberry Lemonade Cupcakes Recipe
- Prep Time: 1 hour
- Cook Time: 16 minutes
- Total Time: 2 hours 30 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Strawberry Lemonade Cupcakes are a delightful combination of tangy lemon cupcakes topped with a luscious strawberry frosting. Perfect for any occasion, these cupcakes are sure to impress!
Ingredients
Lemon Cupcakes
- 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
- 1 cup granulated sugar (200 grams)
- 2 tablespoons lemon zest (30 ml)
- 2 large eggs, whisked
- 1 1/2 teaspoons vanilla extract
- 1/4 cup milk (60 ml)
- 1/4 cup sour cream (60 ml)
- 1/4 cup freshly squeezed lemon juice (60 ml)
Strawberry Frosting
- 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
Instructions
- Lemon Cupcakes – Preheat oven, whisk dry ingredients, cream butter and sugar, mix wet ingredients, combine and bake.
- Strawberry Frosting – Puree strawberries, cook to thicken, beat butter, add sugar and strawberry puree, frost cupcakes.
Notes
- You can adjust the sweetness of the frosting by adding more or less powdered sugar.
- Ensure the strawberry puree is completely cooled before adding it to the frosting.
Nutrition
- Serving Size: 1 cupcake
- Calories: Approx. 320
- Sugar: Approx. 30g
- Sodium: Approx. 120mg
- Fat: Approx. 16g
- Saturated Fat: Approx. 10g
- Unsaturated Fat: Approx. 5g
- Trans Fat: 0g
- Carbohydrates: Approx. 42g
- Fiber: Approx. 1g
- Protein: Approx. 3g
- Cholesterol: Approx. 65mg
