Jump to Recipe Print RecipeThe vibrant aroma of summer is here, and it’s fusing together in a delightful dessert: Strawberry Lemonade Cupcakes. These treats offer a mouthwatering combination of zesty lemon cake and lush strawberry frosting, perfect for brightening any gathering. Not only are they incredibly easy to whip up, but they’re also a surefire way to impress your guests with a whimsical twist on classic flavors. Whether you’re hosting a backyard barbecue or simply craving a splash of sunshine, these cupcakes promise to be the sweet antidote to any ordinary day. So, are you ready to bring the taste of summer to your kitchen? Why Are Strawberry Lemonade Cupcakes Irresistible? Bursting with Flavor: The combination of zesty lemon cake and luscious strawberry frosting creates a delightful symphony of tastes that will transport you straight to summer. Simple to Make: With just a few easy steps, you can whip up these cupcakes and impress friends and family at any gathering. Endless Variations: Feel free to mix things up! Try incorporating diced strawberries for added texture or surprise everyone with a tangy lemon curd filling. Perfect for Any Occasion: Whether it’s a picnic, a barbecue, or a sweet treat at home, these cupcakes are sure to be a crowd-pleaser. A Seasonal Delight: Made with fresh ingredients, they celebrate all the vibrant flavors of summer. Pair them with a refreshing Strawberry Matcha Latte for a perfect afternoon treat! Strawberry Lemonade Cupcake Ingredients For the Cupcakes All-Purpose Flour – Provides structure to the cupcakes; spoon it into the measuring cup to avoid packing. Baking Powder & Baking Soda – Essential leavening agents that help make the cupcakes rise perfectly. Fine Sea Salt – Enhances the overall flavor for a well-rounded taste. Large Eggs – Adds moisture and richness; make sure they’re at room temperature for the best emulsification. Granulated Sugar – Sweetens the cupcakes, contributing to their moist texture and browning. Vegetable Oil – Keeps the cupcakes delightfully moist; can be swapped for melted butter if you prefer a richer flavor. Freshly Squeezed Lemon Juice & Zest – Introduces that zesty tang and aromatic freshness that defines these Strawberry Lemonade Cupcakes. Whole Milk – Enriches the batter, helping to achieve a tender cake crumb. For the Frosting Cream Cheese (softened) – The star of the frosting, adding richness and a slight tang. Unsalted Butter (softened) – Contributes to the creamy texture of the frosting. Powdered Sugar (sifted) – Sweetens and thickens the frosting for a luscious consistency. Vanilla Extract – Deepens the flavor of both the cake and the frosting. Freeze-Dried Strawberries – Brings authentic berry flavor to the frosting; can be powdered for an even texture. Optional Additions Diced Fresh Strawberries – For an extra burst of fruitiness, add to the cupcake batter. Lemon Curd – A delightful alternative filling that adds a tangy surprise in each bite and will elevate your cupcakes! Step‑by‑Step Instructions for Strawberry Lemonade Cupcakes Step 1: Preheat and Prepare Preheat your oven to 350°F (175°C) and prepare a cupcake tray with paper liners or by greasing and flouring each cup. This ensures your Strawberry Lemonade Cupcakes will slip out easily after baking. A well-prepared tray can make all the difference in achieving beautifully shaped cupcakes. Step 2: Sift Dry Ingredients In a medium mixing bowl, sift together 1 ¾ cups of all-purpose flour, 2 teaspoons of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of fine sea salt. This process aerates the flour and helps create a light, fluffy texture for your cupcakes. Set this dry mixture aside while you work on the wet ingredients. Step 3: Whisk Wet Ingredients In a large mixing bowl, whisk together 3 large eggs until pale and frothy. Gradually add 1 cup of granulated sugar, continuing to whisk until completely combined. Next, mix in ½ cup of vegetable oil and 1 teaspoon of vanilla extract until the mixture is smooth. This will create a rich base that enriches your Strawberry Lemonade Cupcakes. Step 4: Combine Dry and Wet Ingredients Now, gradually fold in half of the dry ingredients into the wet mixture, gently stirring to combine without overmixing. Then, add ¾ cup of whole milk, ¼ cup of freshly squeezed lemon juice, and the zest from one lemon. Mix just until incorporated, ensuring a smooth, moist batter full of tangy flavor. Step 5: Fold in Remaining Dry Ingredients Next, gently incorporate the remaining dry ingredients into your batter, being careful not to over-mix. The goal is to have everything just combined, with no visible flour remaining. This will keep your Strawberry Lemonade Cupcakes light and fluffy, so watch for a smooth batter with few lumps. Step 6: Fill Cupcake Liners Using a scoop or spoon, carefully fill each cupcake liner about ¾ full with the batter. This allows space for the cupcakes to rise beautifully in the oven. Bake in the preheated oven for 12-15 minutes, rotating the tray halfway through. You’ll know they’re done when they are golden on top and a toothpick inserted in the center comes out clean. Step 7: Cool the Cupcakes Once baked, remove the cupcakes from the oven and allow them to cool in the tray for 5 minutes. Afterward, transfer them to a wire rack to cool completely. This step is crucial for preventing sogginess and ensures your Strawberry Lemonade Cupcakes are perfectly airy. Step 8: Prepare Strawberry Frosting While your cupcakes are cooling, it’s time to make the frosting. Begin by pulverizing ½ cup of freeze-dried strawberries in a food processor until fine. In a mixing bowl, beat together 8 ounces of softened cream cheese and ½ cup of softened unsalted butter until fluffy. Gradually mix in 2 cups of sifted powdered sugar and 1 teaspoon of vanilla extract, followed by the pulverized strawberries. Step 9: Garnish and Serve Once your Strawberry Lemonade Cupcakes have cooled completely, pipe the bright pink strawberry frosting generously on top. For a cheerful finishing touch, garnish each cupcake with a fresh strawberry slice. These delightful treats are now ready to brighten up your summer gatherings! Expert Tips for Strawberry Lemonade Cupcakes Room Temperature Ingredients: Using eggs, butter, and cream cheese at room temperature ensures better emulsification and helps create a light, airy texture in your cupcakes. Avoid Overmixing: Mix the batter just until combined. Overmixing can lead to dense cupcakes, so be gentle during this step to keep your Strawberry Lemonade Cupcakes fluffy. Check for Doneness: Use a toothpick to test doneness; insert it into the center of a cupcake, and it should come out clean or with a few moist crumbs—this ensures they’re perfectly baked. Moisture Control: When adding fresh strawberries to the batter, ensure they’re chopped and blotted dry to prevent excess moisture that could weigh down the cupcakes. Flavor Boost: Enhance the frosting with a splash of lemon juice or more vanilla extract for an extra depth of flavor that complements the strawberry and lemon notes beautifully. Storage Tips for Strawberry Lemonade Cupcakes Room Temperature: Store your cupcakes in an airtight container at room temperature for up to 1-2 days. This ensures they stay moist and delicious for a quick grab-and-go treat. Fridge: If you need to keep them longer, refrigerate your cupcakes for up to 5 days. Allow them to come to room temperature before serving for the best taste and texture. Freezer: To preserve your Strawberry Lemonade Cupcakes, freeze them (without frosting) in a single layer for up to 2 months. Wrap each cupcake tightly in plastic wrap before placing them in a freezer-safe container. Frosting Note: Frost the cupcakes after thawing to maintain the fresh flavor and appearance of your delightful strawberry frosting. What to Serve with Strawberry Lemonade Cupcakes Delight your senses and create a memorable meal by pairing these vibrant treats with refreshing sides and drinks. Zesty Green Salad: A bright green salad with citrus vinaigrette refreshes the palate and balances the sweetness of cupcakes. The crisp greens and tangy dressing amplify your summer experience. Iced Lemonade: Nothing beats a classic glass of iced lemonade alongside dessert! Its citrusy vibrance perfectly complements the lemony notes in the cupcakes while offering a thirst-quenching refreshment. Fresh Fruit Medley: Serve an array of seasonal fruits like watermelon, blueberries, and kiwi to enhance the fresh flavors within the cupcakes. The natural sweetness and textures create a beautiful contrast to the frosting. Herbal Iced Tea: Cool down with a glass of herbal iced tea infused with mint or lemon. The subtle flavors meld wonderfully with the fruity notes of the cupcakes, making for a serene drinking experience. Crumbly Shortbread Cookies: A few buttery shortbread cookies add a delightful crunch alongside the soft, creamy cupcakes. Their rich flavor pairs with the lighter elements of the dessert for an ideal balance. Vanilla Ice Cream: For an indulgent twist, serve a scoop of vanilla ice cream with your cupcakes. The creamy texture and mellow flavor meld with the zesty cake and strawberry frosting for pure bliss. Sparkling Water: A fizzy splash of sparkling water with fresh lemon or berries offers a refreshing lift that complements the sweetness of the cupcakes. Its light effervescence keeps the meal feeling airy and delightful. Chocolate Dipped Strawberries: These elegant treats not only look beautiful but also add a sophisticated and sweet touch to your dessert table. Their flavor harmonizes so well with the cupcakes, combining chocolate and fruit perfectly. Strawberry Lemonade Cupcakes: Variations & Substitutions Feel free to get creative with your Strawberry Lemonade Cupcakes! Exciting twists and swaps await to enhance your delightful treats. Diced Strawberries: Add chopped strawberries to the batter for a juicy burst of fruity goodness. Lemon Curd Filling: Swap traditional frosting for a lemon curd surprise inside, adding tangy delight to each bite. This tangy addition will keep everyone guessing and raving about your cupcakes! Mini Cake Version: Bake your batter in round cake pans to create a lovely mini layer cake, perfect for sharing and pairing with whipped cream. Gluten-Free: Use a gluten-free flour blend as a substitute for all-purpose flour, ensuring that everyone can enjoy these delicious treats. Vegetable Oil Replacement: Substitute vegetable oil with melted coconut oil for a hint of tropical flavor that will elevate the summery notes of your cupcakes! Vegan Option: Swap the eggs with flaxseed meal mixed with water and use your favorite plant-based butter for a completely vegan cupcake bliss. Spiced Up: Add a sprinkle of cinnamon or nutmeg to the batter for an unexpected depth of warmth that beautifully complements the lemon and strawberry. Frosting Variations: Enhance the cream cheese frosting by infusing it with fresh herbs like mint or basil, providing a refreshing herbal twist that surprises the palate. If you’re looking for other fruity delights, consider making some Strawberry Cheesecake Sandwiches or some Strawberry Spoon Cake to round out your summer desserts! Make Ahead Options These Strawberry Lemonade Cupcakes are perfect for meal prep enthusiasts looking to save time! You can bake the cupcakes up to 48 hours in advance and store them in an airtight container at room temperature. For the frosting, prepare it ahead of time and refrigerate for up to 3 days; just give it a quick stir before using to restore its silky texture. If you prefer to frost them later, it’s best to wait until they’re completely cooled to maintain their fluffiness. Simply adorn the cupcakes with frosting and fresh strawberry slices just before serving for that delightful summer touch. Enjoy making these yummy treats a breeze for your next gathering! Strawberry Lemonade Cupcakes Recipe FAQs How do I select ripe strawberries for my cupcakes? Absolutely! When choosing strawberries, look for berries that are bright red, firm, and fragrant. Avoid any with dark spots or bruises, as these can affect the flavor and texture of your cupcakes. If possible, buy local or pick-your-own strawberries during the peak season for the best taste! How should I store leftover Strawberry Lemonade Cupcakes? Very easy! Store your cupcakes in an airtight container at room temperature for up to 1-2 days. If you need to keep them longer, you can refrigerate them for up to 5 days. Just remember to bring them to room temperature before serving for optimal moisture and flavor. Can I freeze Strawberry Lemonade Cupcakes? Yes, you can! To freeze, first let your cupcakes cool completely and then wrap each one in plastic wrap. Place them in a freezer-safe container, and freeze for up to 2 months. When you’re ready to enjoy, thaw them at room temperature—don’t forget to frost them after thawing for the best results! What should I do if my cupcakes are too dense? No worries! If you find that your cupcakes have come out denser than expected, it may be due to overmixing the batter. To prevent this, mix the ingredients until just combined—stop as soon as you no longer see any dry flour. Also, make sure your baking powder is fresh, as expired leaveners can affect the rise. Are Strawberry Lemonade Cupcakes suitable for dietary restrictions? While this recipe doesn’t specifically cater to dietary needs, it’s generally kid-friendly due to its delicious flavors. If you’re looking to avoid specific allergens or ingredients, such as gluten or dairy, consider using gluten-free flour or dairy alternatives like almond milk and vegan butter. Always double-check the labels of your ingredients based on individual dietary restrictions! Strawberry Lemonade Cupcakes for a Sweet Summer Treat No ratings yet Delight in Strawberry Lemonade Cupcakes, a perfect summer dessert blending zesty lemon cake with luscious strawberry frosting. Print Recipe Pin Recipe Prep Time 20 minutes minsCook Time 15 minutes minsCooling Time 10 minutes minsTotal Time 45 minutes mins Servings: 12 cupcakesCourse: DessertCuisine: AmericanCalories: 200 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Cupcakes1 ¾ cups all-purpose flour Spoon it into the measuring cup to avoid packing.2 teaspoons baking powder Essential leavening agent.½ teaspoon baking soda Essential leavening agent.½ teaspoon fine sea salt Enhances flavor.3 large eggs At room temperature for best emulsification.1 cup granulated sugar Sweetens and contributes to moist texture.½ cup vegetable oil Can be swapped for melted butter.1 cup whole milk Enriches the batter.¼ cup freshly squeezed lemon juice Introduces zesty tang.1 lemon zest For aromatic freshness.For the Frosting8 ounces cream cheese Softened.½ cup unsalted butter Softened.2 cups powdered sugar Sifted.1 teaspoon vanilla extract Deepens flavor.½ cup freeze-dried strawberries For authentic berry flavor.Optional Additions1 cup diced fresh strawberries For extra fruitiness.½ cup lemon curd Optional tangy filling. Equipment Cupcake trayMixing bowlswhiskScoop or spoonFood Processor Method Step-by-Step InstructionsPreheat your oven to 350°F (175°C) and prepare a cupcake tray with paper liners or by greasing and flouring each cup.Sift together 1 ¾ cups of all-purpose flour, 2 teaspoons of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of fine sea salt.In a large bowl, whisk 3 large eggs until pale and frothy. Gradually add 1 cup of granulated sugar, mix well, then add ½ cup of vegetable oil and 1 teaspoon of vanilla extract.Fold half of the dry mixture into the wet mixture, then add ¾ cup of whole milk, ¼ cup of lemon juice, and lemon zest.Incorporate the remaining dry ingredients gently without over-mixing.Fill each cupcake liner about ¾ full with batter and bake for 12-15 minutes, until golden and a toothpick comes out clean.Allow the cupcakes to cool in the tray for 5 minutes, then transfer to a wire rack to cool completely.While cooling, pulverize ½ cup of freeze-dried strawberries in a food processor. Beat together 8 ounces of cream cheese and ½ cup of unsalted butter until fluffy, then gradually mix in 2 cups of powdered sugar and 1 teaspoon of vanilla.Pipe the strawberry frosting onto the cooled cupcakes and garnish with a fresh strawberry slice. Nutrition Serving: 1cupcakeCalories: 200kcalCarbohydrates: 25gProtein: 2gFat: 10gSaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 100IUVitamin C: 5mgCalcium: 20mgIron: 0.5mg NotesStore cupcakes in an airtight container at room temperature for up to 1-2 days. For longer storage, refrigerate for up to 5 days or freeze without frosting for up to 2 months. Tried this recipe?Let us know how it was!
