Strawberry Lemonade Cupcakes: Bright, Zesty, and Bursting with Flavor

These Strawberry Lemonade Cupcakes are like sunshine in dessert form. With soft lemony cake, a swirl of fresh strawberry flavor, and a light, tangy frosting, they’re sweet, refreshing, and just a little bit nostalgic. I love making them during spring and summer, or anytime I want to brighten up the day with a pop of flavor and color.

Why You’ll Love This Recipe

I love these cupcakes because they strike the perfect balance between tart and sweet. The lemon cake is soft and fluffy, while the strawberry brings a juicy freshness that reminds me of sipping a glass of cold strawberry lemonade. The frosting ties it all together with a smooth, citrusy finish. They’re perfect for parties, birthdays, baby showers—or just because.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cupcakes:

• All-purpose flour
• Baking powder
• Salt
• Unsalted butter, softened
• Granulated sugar
• Eggs
• Lemon zest and lemon juice
• Vanilla extract
• Milk or buttermilk
• Fresh strawberries, finely chopped or pureed

For the frosting:

• Unsalted butter, softened
• Powdered sugar
• Fresh lemon juice
• Strawberry puree or jam
• Vanilla extract
• Pinch of salt

Directions

1. Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.

2. In a bowl, whisk together flour, baking powder, and salt.

3. In a large bowl, cream together butter and sugar until light and fluffy.

4. Beat in the eggs one at a time, then add lemon zest, lemon juice, and vanilla.

5. Alternate adding the dry ingredients and milk, mixing just until combined.

6. Gently fold in the chopped or pureed strawberries.

7. Divide the batter evenly among cupcake liners, filling each about ¾ full.

8. Bake for 18–22 minutes, or until a toothpick comes out clean. Let cool completely.

For the frosting:

1. Beat butter until creamy.

2. Gradually add powdered sugar, mixing until smooth.

3. Add lemon juice, strawberry puree or jam, vanilla, and a pinch of salt. Beat until fluffy and spreadable.

4. Frost cooled cupcakes and garnish with extra strawberry slices or lemon zest if desired.

Servings and timing

This recipe makes about 12 standard cupcakes. It takes around 20 minutes to prep, 20 minutes to bake, and another 10–15 minutes to cool and frost. I usually have these ready in under an hour from start to finish.

Variations

• I’ve used freeze-dried strawberries blended into powder for extra strawberry flavor in the frosting.

• Swirling strawberry jam into the batter gives a beautiful marbled effect.

• I add a dollop of lemon curd in the center for a surprise filling.

• Mini cupcakes work great for parties—just reduce the baking time to about 10–12 minutes.

• A whipped cream cheese frosting adds a tangy twist.

storage/reheating

I store these cupcakes in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. I let them come to room temperature before serving so the frosting softens. They also freeze well—unfrosted cupcakes can be frozen for up to 2 months. I thaw them at room temperature and frost fresh before serving.

FAQs

Can I use boxed cake mix?

Yes, I sometimes use a lemon cake mix and fold in the strawberries for a shortcut version. It still tastes great!

How do I keep the cupcakes from getting soggy from the strawberries?

I chop the strawberries small and pat them dry before folding them in. That helps keep the texture light and fluffy.

Can I use strawberry extract instead of fresh strawberries?

Yes, a little goes a long way. I use it when I want a stronger strawberry flavor without extra moisture.

What’s the best way to frost them?

I like using a piping bag with a star tip for a pretty swirl, but a spoon and spatula work just fine, too.

Can I make these ahead?

Definitely. I bake the cupcakes a day ahead and store them unfrosted, then whip up the frosting and decorate the next day for the freshest result.

Conclusion

These Strawberry Lemonade Cupcakes are bright, cheerful, and full of sweet citrus flavor. They’re soft, fluffy, and topped with a luscious frosting that ties everything together perfectly. Whether I’m baking for a celebration or just want a refreshing treat, this recipe never lets me down.

Strawberry Lemonade Cupcakes: Bright, Zesty, and Bursting with Flavor

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• Author: Linda
• Prep Time: 20 minutes
• Total Time: ~1 hour
• Yield: Makes 12 cupcakes
• Category: Dessert, Cupcakes
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

These Strawberry Lemonade Cupcakes are bursting with fresh, zesty flavor—perfectly soft lemon cupcakes swirled with juicy strawberries and topped with a tangy strawberry-lemon frosting. Bright, cheerful, and ideal for spring and summer, they’re an irresistible dessert for parties, showers, or any time you want a fruity, refreshing treat.

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Ingredients

• For the Cupcakes:
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• Zest of 1 lemon
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
• 1/2 cup milk or buttermilk
• 1/2 cup fresh strawberries, finely chopped or pureed
• For the Frosting:
• 1/2 cup unsalted butter, softened
• 2–2 1/2 cups powdered sugar
• 1 tablespoon fresh lemon juice
• 2 tablespoons strawberry puree or jam
• 1/2 teaspoon vanilla extract
• Pinch of salt

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Instructions

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.

2. In a medium bowl, whisk together flour, baking powder, and salt.

3. In a large bowl, cream butter and sugar until light and fluffy.

4. Beat in eggs, one at a time. Add lemon zest, lemon juice, and vanilla.

5. Add dry ingredients alternately with milk, mixing just until combined.

6. Fold in chopped or pureed strawberries.

7. Divide batter among liners, filling about 3/4 full.

8. Bake for 18–22 minutes or until a toothpick comes out clean. Cool completely.

For the Frosting:

1. Beat butter until smooth. Gradually add powdered sugar.

2. Mix in lemon juice, strawberry puree or jam, vanilla, and salt.

3. Beat until fluffy and spreadable. Frost cooled cupcakes and garnish as desired.

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Notes

• Use freeze-dried strawberry powder for a more intense berry flavor.
• Swirl in strawberry jam for a marbled look.
• Add a spoonful of lemon curd in the center for a surprise filling.
• Mini cupcakes? Bake for 10–12 minutes.
• Cream cheese frosting is a great tangy alternative.