Strawberry Lemonade Cupcakes

Name: Strawberry Lemonade Cupcakes
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 2 teaspoons baking powder; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 2 tablespoons lemon zest; 2 large eggs, whisked; 1 1/2 teaspoons vanilla extract; 1/4 cup milk; 1/4 cup sour cream; 1/4 cup freshly squeezed lemon juice; 8 ounces strawberries, fresh or frozen; 3/4 cup unsalted butter, slightly firm; 3-4 cups powdered sugar; 1 tablespoon whipping cream

Jack Ellison

Update : March 15, 2026

Strawberry lemonade cupcakes topped with lemon frosting and fresh strawberries

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why make this recipe

Strawberry Lemonade Cupcakes are bright, fresh, and easy to share. They mix the sweet taste of strawberries with the tart bite of lemon. These cupcakes are great for spring and summer parties, kids’ snacks, or a light dessert after dinner.

introduction

This recipe makes soft lemon cupcakes topped with a creamy strawberry frosting. You get a light cake with real lemon flavor and a sweet strawberry buttercream. The steps are simple and the ingredients are common. You can make them for a picnic, birthday, or just because you want a small sweet treat.

how to make Strawberry Lemonade Cupcakes

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
In a bowl, whisk together the flour, baking powder, and salt.
In a large bowl, beat 1/2 cup softened butter and 1 cup sugar until light and creamy.
Add lemon zest to the butter mixture and mix well.
Beat in the whisked eggs one at a time. Add vanilla and mix.
Add the dry mix in three parts, alternating with milk and sour cream. Start and end with the dry mix. Mix until just combined.
Stir in the 1/4 cup fresh lemon juice.
Divide the batter evenly into the liners, filling each about two-thirds full.
Bake 16–18 minutes or until a toothpick comes out clean. Let cool in the pan 5 minutes, then move to a wire rack to cool fully.
While cupcakes cool, make the strawberry frosting. Chop fresh or thawed strawberries and mash or puree until smooth. Measure about 1/3 to 1/2 cup strawberry puree depending on strength.
Beat 3/4 cup slightly firm butter until smooth. Gradually add 3–4 cups powdered sugar, mixing well after each addition. Add 1 tablespoon whipping cream if needed for texture.
Add strawberry puree a little at a time until you reach a smooth, spreadable frosting. Taste and add more powdered sugar if too thin.
Pipe or spread the strawberry frosting onto cooled cupcakes. Decorate with a small slice of strawberry or a little lemon zest 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

how to serve Strawberry Lemonade Cupcakes

Serve at room temperature. Place cupcakes on a plate or a cake stand. Add a fresh strawberry slice or a bit of lemon zest on top for a fresh look. These are great with a glass of cold lemonade or a cup of tea.

how to store Strawberry Lemonade Cupcakes

At room temperature: Keep in an airtight container for up to 2 days.
In the fridge: Store in an airtight container for up to 5 days. Bring to room temperature before serving for the best flavor.
In the freezer: Freeze unfrosted cupcakes up to 2 months. Wrap each cupcake tightly. Thaw in the fridge or at room temperature, then frost before serving.

tips to make Strawberry Lemonade Cupcakes

Use room temperature eggs and butter for an even batter.
Don’t overmix the batter; mix until ingredients are just combined.
If strawberries are watery, cook them briefly to reduce liquid before adding to frosting.
Adjust powdered sugar in frosting to reach the texture you want.
For extra lemon flavor, add a little lemon extract or more zest.

variation (if any)

Strawberry swirl: Add a spoon of strawberry puree to the cupcake batter and gently swirl before baking.
Lemon glaze: Replace frosting with a simple lemon glaze (powdered sugar plus lemon juice) for a lighter finish.
Mixed berry: Use a mix of strawberries and raspberries in the frosting for a different berry note.

FAQs

Q: Can I use frozen strawberries?
A: Yes. Thaw and drain excess liquid. Mash or puree for the frosting.

Q: Can I make the batter ahead?
A: You can mix the batter and keep it in the fridge for a few hours. Let it sit at room temp 10–15 minutes before baking.

Q: How do I fix frosting that is too thin?
A: Add more powdered sugar a little at a time until it thickens. Chill briefly if needed.

Q: Can I skip the sour cream?
A: You can use plain yogurt in place of sour cream for similar texture.

Q: How do I keep cupcakes moist?
A: Don’t overbake. Store in an airtight container to keep moisture in.

Conclusion

These Strawberry Lemonade Cupcakes are a simple way to enjoy fresh strawberry and lemon flavors. For another similar take on this idea, you can look at the Strawberry Lemonade Cupcakes – Pies and Tacos recipe for inspiration. You can also compare tips and decoration ideas with the version at Strawberry Lemonade Cupcakes | Lil’ Luna.