Strawberry Lemonade Cupcakes

Strawberry lemonade cupcakes are bright, refreshing, and bursting with summery flavor. I love how these cupcakes blend the tartness of fresh lemon with the sweetness of ripe strawberries, all wrapped up in a fluffy cake and topped with a creamy, fruity frosting. They’re the perfect treat for warm-weather gatherings, birthdays, or just when I’m craving something fun and flavorful.

Why You’ll Love This Recipe

I love this recipe because it captures the classic combo of sweet strawberries and tangy lemon in every bite. The cupcakes are soft and moist, and the frosting is rich but not too heavy—perfectly balanced. Plus, they look beautiful and are easy to make, which makes them ideal for parties or picnics. They always bring a little sunshine to the dessert table.

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
fresh 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 muffin tin with cupcake 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, mixing well after each. Then I stir in lemon juice, lemon zest, and vanilla extract.

5. I alternate adding the dry ingredients and milk to the wet mixture, starting and ending with the dry. I mix just until combined.

6. I gently fold in the chopped strawberries.

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

8. I cool the cupcakes completely before frosting.

To make the frosting:

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

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

3. I beat the frosting until light and fluffy, then frost the cupcakes as desired.

Servings and timing

This recipe makes about 12 cupcakes. It takes 15 minutes to prep, 20 minutes to bake, and another 15 minutes to frost—about 50 minutes total.

Variations

Sometimes I fill the cupcakes with a spoonful of strawberry jam for a surprise inside. If I want more lemon flavor, I add a bit of lemon extract to the batter or frosting. For a fun twist, I top each cupcake with a sugared strawberry slice or a small lemon wedge for garnish.

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 for the best flavor and texture. I don’t recommend reheating them, but they freeze well without the frosting.

FAQs

Can I use frozen strawberries?

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

What’s the best way to make strawberry puree?

I blend fresh strawberries until smooth, then strain if I want a smoother texture for the frosting.

Can I make these cupcakes in advance?

Yes, I bake the cupcakes a day ahead and store them unfrosted. I frost them the day I plan to serve for the freshest result.

How do I keep the cupcakes from becoming soggy?

I make sure the chopped strawberries are not too wet and mix them in just before baking.

Can I use a different fruit?

Absolutely. Raspberries or blueberries work well for a different take on fruity lemonade cupcakes.

Conclusion

Strawberry lemonade cupcakes are the kind of treat I make when I want something that’s both fun and refreshing. They’re light, colorful, and full of fresh, zesty flavor. Whether I’m baking for a crowd or just for myself, these cupcakes always feel like a little taste of summer in every bite.