Strawberry Lemonade Cupcakes

Update : March 24, 2026

This is a simple recipe for Strawberry Lemonade Cupcakes.

introduction

These Strawberry Lemonade Cupcakes are light, sweet, and bright. They mix lemon cupcake batter with strawberry buttercream. The result is a fresh, fruity treat that works for snacks, parties, or a simple dessert.

why make this recipe

The cupcakes taste fresh and not too sweet.
They are easy to make with common ingredients.
The recipe combines lemon and strawberry for a fresh summer flavor.
You can make them ahead and frost later.

how to make Strawberry Lemonade Cupcakes

Prepare the oven and pans. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners.
Make the dry mix. Whisk together flour, baking powder, and salt in a bowl.
Cream butter and sugar. Beat the softened butter with sugar until light and fluffy. Stir in lemon zest.
Add eggs and vanilla. Mix in the whisked eggs and vanilla extract until smooth.
Add wet and dry ingredients. Alternate adding the dry mix with milk, sour cream, and lemon juice. Mix just until combined.
Fold in strawberries. Chop strawberries small if fresh. Fold them gently into the batter.
Bake. Fill liners about two-thirds full. Bake 18–22 minutes or until a toothpick comes out clean. Cool in pan 5 minutes, then move to a wire rack to cool completely.
Make strawberry frosting. Beat the slightly firm butter until smooth. Add powdered sugar slowly, then fold in mashed strawberries. Add 1 tablespoon whipping cream if the frosting is too stiff. Beat until light and spreadable.
Frost and decorate. Once cupcakes are cool, pipe or spread the strawberry buttercream on top. Add small strawberry slices or lemon zest for garnish if you like.

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, but still slightly firm to the touch)
3-4 cups powdered sugar (330-440 grams)
1 tablespoon whipping cream (15 ml) (if needed)

Directions :

Lemon Cupcakes, Strawberry Frosting

Lemon Cupcakes: Follow steps 2–7 above to mix and bake the lemon cupcake batter.
Strawberry Frosting: Follow step 8 above to make the strawberry buttercream and frost the cooled cupcakes.

how to serve Strawberry Lemonade Cupcakes

Serve at room temperature. Place one cupcake on a small plate. You can add a fresh strawberry slice or a little lemon zest on top. They pair well with cold lemonade or a light tea.

how to store Strawberry Lemonade Cupcakes

Short term: Store in an airtight container at room temperature for 1 day.
Longer: Keep in the fridge for up to 4 days. Bring to room temperature before serving for best texture.
Freezing: Freeze unfrosted cupcakes up to 2 months. Thaw and then add frosting. You can freeze frosted cupcakes on a tray, then move to a container.

tips to make Strawberry Lemonade Cupcakes

Use room temperature eggs and butter for better mixing.
Don’t overmix the batter. Mix until just combined.
If using frozen strawberries, thaw and drain excess water.
Mash strawberries for a softer frosting, or leave small pieces for texture.
Adjust powdered sugar in frosting to get the right sweetness and stiffness.

variation (if any)

Add a small lemon curd filling in the center for extra lemon flavor.
Use cream cheese in the frosting: replace half the butter with 4 ounces cream cheese for a tangy frosting.
Make mini cupcakes: reduce baking time to 10–12 minutes.

FAQs

Q: Can I use frozen strawberries?
A: Yes. Thaw them and drain extra liquid before using in the batter or frosting.

Q: Can I make the cupcakes ahead?
A: Yes. Bake the cupcakes a day ahead and store in an airtight container. Frost the day you serve for best freshness.

Q: How do I keep the frosting from being too soft?
A: Chill the frosting briefly, or add a little more powdered sugar. Make sure butter is slightly firm, not overly soft.

Q: Can I use bottled lemon juice?
A: Fresh lemon juice gives the best flavor, but bottled lemon juice will work in a pinch.

Q: Is there a dairy-free option?
A: You can try dairy-free butter and a non-dairy sour cream substitute, but results may vary.

Conclusion

For an extra recipe idea and step-by-step photos, see Strawberry Lemonade Cupcakes – Pies and Tacos. You can also compare another version and tips at Strawberry Lemonade Cupcakes | Lil’ Luna.