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.
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
Instructions
-
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
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In a medium bowl, whisk together flour, baking powder, and salt.
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In a large bowl, cream butter and sugar until light and fluffy.
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Beat in eggs, one at a time. Add lemon zest, lemon juice, and vanilla.
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Add dry ingredients alternately with milk, mixing just until combined.
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Fold in chopped or pureed strawberries.
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Divide batter among liners, filling about 3/4 full.
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Bake for 18–22 minutes or until a toothpick comes out clean. Cool completely.
For the Frosting:
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Beat butter until smooth. Gradually add powdered sugar.
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Mix in lemon juice, strawberry puree or jam, vanilla, and salt.
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Beat until fluffy and spreadable. Frost cooled cupcakes and garnish as desired.
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.
