Easy Strawberry Lemonade Cupcakes – Moist Lemon Cupcakes with Creamy Strawberry Frosting

These Strawberry Lemonade Cupcakes are a delightful combination of bright, zesty lemon cupcakes topped with creamy, fresh strawberry frosting. Each bite bursts with real fruit flavor, creating a perfectly balanced sweet-tart dessert that’s ideal for spring and summer gatherings, birthday parties, or any time you want a refreshing, indulgent treat. Made with simple, wholesome ingredients like fresh lemons and real strawberries, these cupcakes are naturally flavorful without relying on artificial flavors. The lemon cupcakes are tender and moist, while the strawberry frosting is velvety, lightly sweet, and bursting with berry flavor, making these cupcakes a crowd-pleasing favorite.

Introduction

If you’ve ever dreamed of capturing the sunny, refreshing flavors of a strawberry lemonade in a dessert, these Strawberry Lemonade Cupcakes are the perfect recipe. Inspired by the classic summer drink, this recipe transforms those familiar flavors into a handheld treat that’s both visually stunning and irresistibly delicious. The bright, zesty lemon base provides a tender crumb, while the strawberry frosting adds a smooth, fruity finish.

These cupcakes are perfect for a wide range of occasions: spring brunches, picnic desserts, birthday parties, or just a special weekend treat. What makes them stand out is the combination of fresh, whole ingredients with classic techniques—real lemon juice and zest in the cake, fresh or frozen strawberries cooked down into a rich puree for the frosting. The result is a dessert that is refreshing, sweet, tangy, and indulgent all at once.

Why You’ll Love This Recipe

• Bright and Refreshing Flavor: The combination of lemon and strawberry makes each cupcake lively and flavorful.
• Moist, Tender Cupcakes: Sour cream, milk, and butter create a soft, delicate texture.
• Creamy Strawberry Frosting: Whipped butter and fresh berry puree give the frosting a smooth, airy consistency.
• Make-Ahead Friendly: Cupcakes and frosting components can be prepared ahead of time.
• Perfect for Parties: Beautiful presentation makes them ideal for gatherings or gifts.
• Beginner-Friendly: Clear instructions make this approachable for all skill levels.

Ingredients Breakdown

Yields: 12 cupcakes

Lemon Cupcakes

• 1½ cups all-purpose flour (187.5 grams)
• 2 teaspoons baking powder
• ¼ teaspoon salt
• ½ cup unsalted butter (112 grams), softened to room temperature
• 1 cup granulated sugar (200 grams)
• 2 tablespoons lemon zest (30 ml)
• 2 large eggs, whisked
• 1½ teaspoons vanilla extract
• ¼ cup milk (60 ml)
• ¼ cup sour cream (60 ml)
• ¼ cup lemon juice (60 ml), freshly squeezed

Strawberry Frosting

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

Ingredient Notes:

• Lemons: Zest first, then juice for maximum flavor.
• Strawberries: Fresh or frozen work; frozen will take slightly longer to reduce.
• Room Temperature Ingredients: Butter, eggs, milk, and sour cream should be at room temperature for best results.

Tools & Equipment Needed

• 12-cavity muffin pan
• Muffin papers or liners
• Medium and large mixing bowls
• Electric mixer or hand mixer
• Spatula
• Food processor or blender
• Fine mesh sieve or sifter
• Saucepan for strawberry reduction
• Wire cooling rack
• Piping bag with 1M tip (optional)

Step-by-Step Instructions

Lemon Cupcakes

1. Preheat the oven to 350°F (180°C, 160°C fan-forced). Line a muffin tin with papers.
2. Whisk together 1½ cups flour, 2 teaspoons baking powder, and ¼ teaspoon salt in a medium bowl. Set aside.
3. In a large bowl, beat ½ cup softened butter, 1 cup sugar, and 2 tablespoons lemon zest until fluffy (2–3 minutes).
4. Beat in the 2 whisked eggs, one at a time.
5. With mixer on low, add about 1/3 of the flour mixture. Mix in ¼ cup sour cream. Scrape the bowl sides and bottom.
6. Add another 1/3 of flour mixture, then beat in ¼ cup milk. Scrape down sides again.
7. Add the last 1/3 of flour mixture and stir in ¼ cup freshly squeezed lemon juice until smooth.
8. Spoon batter into muffin tin, filling each 2/3–3/4 full (12–14 cupcakes).
9. Bake in the oven’s center for 15–18 minutes, or until a toothpick comes out clean. Cool in pan 10 minutes, then transfer to a wire rack.

Strawberry Frosting

1. Core 8 ounces strawberries and pulse in a blender or food processor until smooth.
2. Strain through a fine mesh sieve to remove seeds. Set aside.
3. Transfer puree to a saucepan over low-medium heat. Simmer, stirring occasionally, until thickened and darkened (about 15 minutes). Cool fully; should yield ~¼ cup.
4. In a large bowl, beat ¾ cup butter until fluffy.
5. Add 2 cups powdered sugar on low speed.
6. Mix in 2–3 tablespoons cooled strawberry puree, then add remaining powdered sugar gradually until desired sweetness and consistency.
7. If frosting is too thick, beat in 1 tablespoon whipping cream.

Assemble Cupcakes

1. Frost fully cooled cupcakes with a knife or piping bag.
2. Optional: Garnish with extra strawberry puree, sprinkles, or decorative piping.

Tips & Variations

• Make-Ahead: Bake cupcakes 1 day in advance; store at room temperature. Prepare strawberry puree a day before and refrigerate.
• Frozen Strawberries: Extend boiling time to fully thicken.
• Sweetness Adjustment: Alter powdered sugar in frosting to taste.
• Presentation: Use piping bag for swirl effect.
• Storage: Airtight container at room temperature 1 day or fridge up to 3 days.

Flavor Profile

The Strawberry Lemonade Cupcakes offer a bright, refreshing taste:

• Cake: Soft, tender, and lightly tangy from lemon juice and zest.
• Frosting: Creamy, airy, and rich with real strawberry flavor.
• Texture: Moist cupcake with smooth, whipped frosting for a melt-in-your-mouth experience.

Nutritional Overview (Approximate per cupcake)

• Calories: 446 kcal
• Protein: 3 g
• Carbs: 61 g
• Fat: 22 g
• Fiber: 1 g
• Saturated Fat: 13 g

Dietary Notes: Contains dairy, gluten; naturally vegetarian.

Make-Ahead & Meal Prep Tips

• Bake cupcakes and prepare strawberry puree a day ahead.
• Assemble frosting day of serving for freshness.
• Store assembled cupcakes in airtight container in fridge for up to 3 days.

FAQs

Can I use frozen strawberries?
Yes, just ensure they’re unsweetened. Boil longer to reduce.

How do I prevent frosting from separating?
Do not add extra puree once desired consistency is reached; add a splash of whipping cream if too thick.

Can I make mini cupcakes?
Yes, baking time may reduce to 12–14 minutes.

How long will cupcakes stay fresh at room temp?
Up to 1 day due to fresh strawberry frosting.

Serving Suggestions

• Chill slightly before serving for frosting stability.
• Pipe frosting in decorative swirls for elegant presentation.
• Pair with fresh fruit or a lemon zest garnish for extra flair.

Recipe Variations

1. Berry Mix: Replace strawberries with raspberries or blueberries.
2. Citrus Twist: Add orange or lime zest to cake for a tangier version.
3. Chocolate Drizzle: Add melted white chocolate drizzle over frosting.
4. Mini Cupcakes: Serve bite-sized for parties or buffet.

Ingredient Spotlight

Strawberries: Choose fresh or frozen, unsweetened. Reduces into a vibrant, flavorful puree for frosting.
Lemons: Freshly zested and juiced for bright, natural flavor. Avoid bottled juice.

Pro Cooking Tips

• Use room-temperature ingredients for smooth batter.
• Fold frosting gently to retain airy texture.
• Simmer strawberry puree slowly to achieve deep flavor without burning.
• Bake cupcakes one tin at a time for even cooking.

Storage & Freezing Guide

• Refrigerator: Up to 3 days in airtight container.
• Do Not Freeze Frosted Cupcakes: Strawberry frosting may separate; freeze components separately.

Nutrition Estimate Table

Nutrient	Amount
Calories	446 kcal
Protein	3 g
Carbs	61 g
Fat	22 g
Fiber	1 g

Dietary Notes: Vegetarian-friendly, contains dairy and gluten.

Expanded Conclusion

These Strawberry Lemonade Cupcakes are the perfect balance of sweet, tangy, and creamy. Moist lemon cupcakes topped with luscious strawberry frosting deliver a refreshing, crowd-pleasing dessert that’s ideal for any occasion. Make them ahead, serve chilled, and watch everyone delight in the bright, vibrant flavors. Save, share, and enjoy this refreshing cupcake recipe as a go-to for parties, family treats, or anytime you crave a summery, fruity dessert.

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