Strawberry Lemonade Cupcakes are a delightful treat that perfectly balances the bright citrus of lemon with the sweet and fresh taste of strawberries.

With a fluffy lemon cupcake base topped with a luscious strawberry buttercream, these cupcakes are a great choice for any gathering, from picnics to birthdays. They bring the refreshing taste of strawberry lemonade to dessert form, capturing a summery vibe that’s sure to make anyone smile. The cupcakes are simple to make, featuring easy-to-find ingredients, and they’re just as fun to bake as they are to eat. Ready to brighten up your dessert table with these beauties?

Kitchen Equipment Needed

Mixing Bowls – For preparing the cupcake batter and frosting.
Hand or Stand Mixer – To blend and aerate the batter and to whip up the buttercream.
12-Cup Muffin Pan – For baking the cupcakes.
Cupcake Liners – Prevents sticking and makes it easy to remove cupcakes.
Cooling Rack – Essential for cooling the cupcakes before frosting.

Ingredients Overview

Lemon Zest and Juice – Freshly zested lemon and juice add a vibrant citrus flavor to the cupcakes.
Fresh Strawberries – Used to create the natural strawberry buttercream, adding color and fruity sweetness.
Butter and Cream Cheese – Creates a creamy, rich frosting.
Powdered Sugar – Gives sweetness and structure to the frosting without making it heavy.

Ingredients

Lemon Cupcakes

1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup milk
Zest of 1 large lemon
2 tablespoons fresh lemon juice
1 1/2 teaspoons baking powder
1/4 teaspoon salt

Strawberry Buttercream Frosting

1/2 cup unsalted butter, softened
4 oz cream cheese, softened
3 cups powdered sugar, sifted
1/4 cup fresh strawberries, pureed
1/2 teaspoon vanilla extract

Step-by-Step Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
Prepare the Lemon Cupcake Batter:
- In a large mixing bowl, beat the softened butter and sugar together until light and fluffy.
- Add the eggs, one at a time, beating well after each addition.
- Mix in the lemon zest and juice until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined.
Bake the Cupcakes: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely.
Prepare the Strawberry Buttercream Frosting:
- In a mixing bowl, beat the butter and cream cheese until smooth and creamy.
- Gradually add the powdered sugar, 1 cup at a time, until the frosting is smooth and thick.
- Fold in the pureed strawberries and vanilla extract, mixing until fully incorporated.
Frost the Cupcakes: Once the cupcakes are completely cooled, pipe or spread the strawberry buttercream frosting on top. Garnish with a small strawberry slice or a sprinkle of lemon zest if desired.

Recipe Tips

Pureed Strawberries: If your strawberries are extra juicy, strain them a bit before adding to the frosting to keep it from becoming too runny.
Frosting Consistency: If the frosting is too thin, add a bit more powdered sugar. If it’s too thick, add a small splash of milk.
Freshness: Use freshly squeezed lemon juice for the best flavor, as bottled lemon juice can sometimes taste less vibrant.

What to Serve With This Recipe

Pair these cupcakes with an iced tea, lemonade, or fresh strawberry smoothie for a refreshing experience. They also pair well with light, fruity desserts like lemon bars or fresh fruit skewers.

Frequently Asked Questions

Q: Can I use frozen strawberries for the frosting?
A: Yes, you can use frozen strawberries, but thaw and drain them first to avoid extra liquid in the frosting.

Q: How long will these cupcakes keep?
A: Store them in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving.

Q: Can I make the frosting ahead of time?
A: Yes! You can make the frosting up to a day ahead. Just store it in the fridge and bring it to room temperature before frosting the cupcakes.

Serving Suggestions

For a beautiful presentation, top each cupcake with a slice of fresh strawberry or a small piece of lemon zest. A light dusting of powdered sugar or edible flowers also adds an elegant touch, making these cupcakes the perfect centerpiece for a brunch or dessert table.