These strawberry lemonade cupcakes combine moist lemon-flavored cake with creamy strawberry frosting made from real berries. The balance of tart lemon and sweet strawberry makes these cupcakes a delightful treat, perfect for spring and summer gatherings.

FULL RECIPE:

Ingredients

Lemon Cupcakes:

• 1½ cups (187.5 grams) all-purpose flour
• 2 teaspoons baking powder
• ¼ teaspoon salt
• ½ cup (112 grams) unsalted butter, softened to room temperature
• 1 cup (200 grams) granulated sugar
• 2 tablespoons lemon zest
• 2 large eggs, whisked
• 1½ teaspoons vanilla extract
• ¼ cup (60 ml) milk
• ¼ cup (60 ml) sour cream
• ¼ cup (60 ml) freshly squeezed lemon juice

Strawberry Frosting:

• 8 ounces (226 grams) strawberries, fresh or frozen
• ¾ cup (168 grams) unsalted butter, softened but still slightly firm
• 3-4 cups (330-440 grams) powdered sugar
• 1 tablespoon (15 ml) whipping cream, if needed

Directions

Lemon Cupcakes:

1. Preheat the oven to 350°F (180°C or 160°C fan-forced). Line a muffin tin with 12-14 cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, beat the softened butter, granulated sugar, and lemon zest until fluffy (about 2-3 minutes).
4. Add the whisked eggs to the butter mixture and beat until combined.
5. With the mixer on low speed, add one-third of the flour mixture to the butter mixture, mixing until just combined.
6. Mix in the sour cream until incorporated.
7. Add another third of the flour mixture, followed by the milk, mixing until just combined after each addition.
8. Add the remaining flour mixture and mix until just combined.
9. Gently stir in the freshly squeezed lemon juice. If any lumps remain, whisk gently until smooth.
10. Spoon the batter into the prepared muffin tin, filling each liner about ⅔ to ¾ full. This should yield 12-14 cupcakes.
11. Bake one muffin tin at a time in the center of the oven for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
12. Allow the cupcakes to cool in the pan for at least 10 minutes before transferring them to a wire rack to cool completely.

Strawberry Frosting:

1. Core the strawberries to remove the centers. Place the berries in a food processor or blender and puree until smooth.
2. To remove the seeds, pour the puree through a metal sifter, using the back of a spoon or rubber spatula to push it through. This may need to be done in batches. Discard the seeds.
3. Transfer the seedless puree to a saucepan over low-medium heat. Gently boil, stirring occasionally, until the puree thickens and darkens in color (about 15 minutes). It should have a jam-like consistency.
4. Remove the reduced puree from the heat and allow it to cool completely. To expedite cooling, transfer it to a bowl and place it in the refrigerator or freezer.
5. In a large bowl, beat the softened butter until fluffy.
6. Add 2 cups of powdered sugar to the butter and beat on low speed until combined.
7. Mix in 2-3 tablespoons of the cooled, reduced strawberry puree until well combined.
8. Continue adding the remaining powdered sugar, about ½ cup at a time, alternating with 1-2 more tablespoons of the strawberry puree as needed, until the desired sweetness and consistency are achieved. If the frosting becomes too thin or starts to separate, do not add more puree.
9. If the frosting is too thick, add 1 tablespoon of whipping cream to reach the desired consistency.
10. Once the cupcakes are completely cooled, frost them using a knife or a piping bag fitted with a 1M tip for a bakery-style look.

Nutrition Facts

• Calories: 446 kcal
• Carbohydrates: 61 g
• Protein: 3 g
• Fat: 22 g
• Saturated Fat: 13 g
• Polyunsaturated Fat: 1 g
• Monounsaturated Fat: 6 g
• Trans Fat: 1 g
• Cholesterol: 87 mg
• Sodium: 69 mg
• Potassium: 153 mg
• Fiber: 1 g
• Sugar: 48 g
• Vitamin A: 695 IU
• Vitamin C: 14 mg
• Calcium: 59 mg
• Iron: 1 mg

Why You’ll Love These Strawberry Lemonade Cupcakes

Strawberry lemonade cupcakes are the perfect blend of sweet and tangy flavors, making them a refreshing treat for any occasion. The soft, fluffy lemon cupcakes provide a bright citrus flavor, while the fresh strawberry frosting adds a luscious, fruity touch. This combination is reminiscent of a cold glass of strawberry lemonade on a warm summer day. Whether you’re hosting a birthday party, bridal shower, or casual gathering, these cupcakes will always be a crowd favorite. Unlike store-bought cupcakes, this homemade version allows you to control the ingredients, ensuring a rich, natural taste without artificial flavors or preservatives.

The Secret to Moist and Fluffy Cupcakes

The key to achieving a moist and fluffy texture lies in the combination of ingredients. This recipe uses sour cream, which adds moisture and prevents the cupcakes from becoming dry. The presence of butter, rather than oil, enhances the rich flavor while maintaining a light, tender crumb. Additionally, the way you mix the ingredients plays an essential role. Overmixing the batter can lead to dense, tough cupcakes, so it’s important to mix just until the ingredients are incorporated. Similarly, using room-temperature ingredients ensures a smooth batter, allowing the cupcakes to bake evenly. Another trick is to bake the cupcakes at the right temperature and avoid opening the oven door too soon. A steady baking environment helps the cupcakes rise properly without deflating. When testing for doneness, a toothpick inserted in the center should come out clean or with just a few moist crumbs.

The Magic of Fresh Strawberry Frosting

One of the best things about these strawberry lemonade cupcakes is the homemade strawberry frosting. Unlike artificial strawberry-flavored frostings, this one is made with real strawberries, which gives it a natural pink hue and a rich, fruity taste. To achieve the best texture and flavor, the strawberry puree is reduced on the stove before adding it to the frosting. This process removes excess moisture, preventing the frosting from becoming too runny. The result is a thick, smooth, and creamy frosting that holds its shape beautifully when piped onto the cupcakes. If you prefer a stronger strawberry flavor, you can add more puree, but it’s important to balance it with enough powdered sugar to maintain the right consistency. For an extra creamy texture, a small amount of heavy whipping cream can be added.

Storing and Freezing Tips

If you have leftovers or want to prepare these cupcakes in advance, they store well at room temperature or in the fridge.

• Room Temperature: Store unfrosted cupcakes in an airtight container for up to 2 days.
• Refrigeration: Frosted cupcakes can be stored in the fridge for up to 4 days. Let them sit at room temperature for 15–20 minutes before serving to soften.
• Freezing: Cupcakes (without frosting) can be frozen for up to 3 months. Thaw at room temperature before frosting and serving.

Possible Variations

If you want to switch things up, here are some fun variations to try:

• Raspberry Lemonade Cupcakes: Swap out the strawberries for raspberries in the frosting for a slightly tart twist.
• Lemon-Only Cupcakes: If you prefer an all-lemon cupcake, use a lemon buttercream instead of strawberry frosting.
• Filled Cupcakes: Hollow out the center and fill with lemon curd or strawberry jam for an extra burst of flavor.
• Gluten-Free Version: Use a 1:1 gluten-free flour blend in place of all-purpose flour.

Conclusion

Strawberry lemonade cupcakes are the ultimate dessert for those who love a mix of sweet and tangy flavors. With their moist lemon cake base and luscious strawberry frosting, they offer a refreshing treat that’s perfect for any occasion. Whether you’re making them for a summer celebration, a special event, or simply to satisfy a craving, these cupcakes will never disappoint. By using fresh ingredients and following simple baking techniques, you can create bakery-quality cupcakes right at home. Plus, their stunning appearance and delicious taste make them a guaranteed hit with family and friends.