Strawberry Lemonade Cupcakes

Strawberry lemonade cupcakes are a fresh, fruity twist on a classic treat. I love how the tartness of lemon pairs perfectly with the sweetness of strawberries in every bite. These cupcakes are light, moist, and topped with a creamy strawberry lemon frosting that tastes like summer in dessert form.

Why You’ll Love This Recipe

I love this recipe because it captures the nostalgic flavor of strawberry lemonade in cupcake form. It’s cheerful, colorful, and always a crowd-pleaser. The cupcakes are easy to make and feel special enough for birthdays, showers, or sunny-day baking. The sweet and tangy balance makes each bite refreshing and delightful.

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
fresh lemon juice
lemon zest
milk
vanilla extract
fresh strawberries (finely chopped)

For the frosting:
unsalted butter (softened)
powdered sugar
lemon juice
strawberry puree or freeze-dried strawberry powder
vanilla extract
pinch of salt

directions

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

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

3. In another bowl, I cream the butter and sugar until light and fluffy.

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

5. I alternate adding the flour mixture and milk to the wet ingredients, mixing just until combined.

6. I fold in the chopped strawberries gently.

7. I divide the batter evenly among the cupcake liners and bake for 18–22 minutes, or until a toothpick comes out clean.

8. I let them cool completely before frosting.

To make the frosting:

1. I beat the butter until smooth, then gradually add the powdered sugar.

2. I mix in the lemon juice, strawberry puree or powder, vanilla, and a pinch of salt.

3. I beat the frosting until fluffy, then pipe or spread it onto the cooled cupcakes.

Servings and timing

This recipe makes about 12 cupcakes. It takes around 45 minutes total—25 minutes for prep and 20 minutes for baking.

Variations

Sometimes I use cream cheese in the frosting for a richer texture. If I want extra strawberry flavor, I fill the cupcakes with strawberry jam. For a shortcut, I use a lemon cake mix and add fresh strawberries. I also like topping them with a thin lemon slice or a strawberry half for a cute finish.

storage/reheating

I store the cupcakes in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days. I let them come to room temperature before serving if chilled. I don’t recommend freezing the frosted cupcakes, but I do freeze the unfrosted ones and add frosting later.

FAQs

Can I use frozen strawberries?

Yes, I thaw and drain them well before chopping. I also pat them dry to avoid excess moisture in the batter.

How do I make the strawberry puree for the frosting?

I blend fresh or thawed strawberries until smooth, then strain out the seeds if I want a smoother texture.

Can I use a different fruit?

Absolutely. I sometimes swap strawberries for raspberries or blueberries to make other fruity lemonade combos.

Why are my cupcakes dense?

I make sure not to overmix the batter once I add the flour and milk. Overmixing can make the cupcakes heavy.

Can I make these ahead of time?

Yes, I bake the cupcakes a day in advance and store them unfrosted. I frost them just before serving for the freshest texture.

Conclusion

Strawberry lemonade cupcakes are bright, cheerful, and packed with flavor. I love baking these when I want something sweet, tart, and just a little fancy without too much work. They bring a little sunshine to any occasion, and once I made them the first time, they quickly became a favorite.