These Strawberry Lemonade Cupcakes turn a classic flavor into a delectable dessert! With fresh strawberry buttercream frosting and fluffy lemon cupcakes, these will be a huge hit!

Pink Lemonade Cupcakes

When you are moving into spring and summer, desserts like these delicious Strawberry Lemonade Cupcakes are the perfect answer to light and bright foods! Just like your favorite summer drink, with real lemon zest and strawberry puree, it’s about to taste like sunshine! 

As cupcake recipes go, this one is truly amazing. With the perfect flavor combination of fresh lemons and sweet strawberries, there is no better way to make a tasty treat. 

This recipe will have you making your cupcakes from scratch. There is no cake mix involved, but with a little bit of effort, you’ll have the best lemon cake with creamy strawberry frosting that you can think of. 

The best cupcakes for a baby shower, birthday party, or Valentine’s Day, these spring and summer cupcakes will easily become a family favorite!

Recipe Notes:

• You don’t want to add too much moisture, but you can squeeze some extra juice from a second lemon if you want even more lemon flavor. 
• You can also add small lemon slices to the tops of your cupcakes as garnish. 
• If you want to make your frosting ahead of time, store it in the refrigerator covered tightly with plastic wrap. Allow it to warm to room temperature when you are ready to frost. 

How To Make Strawberry Lemonade Cupcakes:

Ingredients:
Lemon Cupcakes:
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 large eggs (at room temp)
2 eggs whites (at room temp)
2 cups granulated sugar
3/4 cups buttermilk (at room temp)
1 cup butter, unsalted, softened
1 teaspoon vanilla extract
Juice and zest from 1 lemon

Strawberry Frosting:
2 cups powdered sugar
1 cup butter, unsalted
4 large fresh strawberries
1 teaspoon granulated sugar
fresh strawberry slices (garnish)

Lemonade Cupcakes Recipe Directions:

Preheat your oven to 350 degrees and line a muffin tin with cupcake liners.

In a medium-sized bowl, mix together your flour, baking powder, baking soda, and salt. Set it aside. 

Using a stand mixer or a large bowl and a hand mixer, beat the sugar and softened butter on medium speed until they are light and fluffy.

Add your eggs and egg whites to a medium bowl. Using a lemon zester, add as much zest as you’d like to the bowl with the eggs.

Add the eggs and lemon to the butter mixture and continue to mix on medium speed.

In a separate bowl, whisk together your fresh lemon juice, buttermilk, and vanilla.

Take turns adding some of the flour mixture into the large mixing bowl, followed by your buttermilk combination. Add some of each mixture until both bowls are empty.

Be sure to scrape the sides of the bowl while mixing so that you don’t have any hidden dry ingredients not being incorporated and your wet ingredients have been fully absorbed. 

Pour your cupcake batter into the paper liners using a cookie scoop or large spoon until they are 3/4 full. This should yield about 18 cupcakes, but you may have a few more or less depending on how high you fill the liners.

Place the cupcake pan on the middle oven rack in the preheated oven. Bake for 15-18 minutes or until a toothpick comes out clean.

Remove the moist lemon cupcakes from the oven and allow them to cool to room temperature in the pan or on a wire rack for 30 minutes.

Frosting Recipe Directions:

While the cupcakes are baking and cooling, wash out the bowl of the electric mixer to make your frosting.

Take your four large strawberries and using a cutting board and a sharp knife, trim off the stems. Slice the strawberries into pieces. 

In a medium-sized bowl, add your strawberry pieces and granulated sugar.

Using an immersion blender, blend the strawberries and sugar to create a strawberry puree. If you don’t have an immersion blender, you can use a food processor or a regular blender to make your pureed strawberries. 

Add the puree to the large mixing bowl. Add the powdered sugar and butter as well. Mix on medium speed until the frosting is light and fluffy. If you feel that it is not stiff enough, add a little more powdered sugar.

Once your cupcakes have cooled, add your frosting to a piping bag and frost each fluffy lemon cupcake. If you don’t have a pastry bag, use a Ziploc bag with the tip cut off instead. 

Slice the rest of your juicy strawberries into quarters to garnish the top of each cupcake. Serve this delicious dessert and enjoy!

Store any leftover strawberry lemon cupcakes in the refrigerator in an airtight container for up to 2 days. 

Can I Make These Gluten-Free Strawberry Lemonade Cupcakes?

Yes! The only ingredient that contains gluten in this recipe is the all-purpose flour, so there are substitutes you can make. There are some excellent suggestions here for how to alter your lemon cupcake base so that everyone can enjoy a perfect cupcake!

Are You Looking For More Fun Fruit Dessert Recipes? Here Are Some Of My Favorites:

• Strawberry Shortcake with Pound Cake
• Orange Muffins (With Fresh Orange Zest)
• Easy Grilled Pineapple Slices
• No-Bake Mini Lemon Meringue Pie
• Strawberry Raspberry Trifle with Cream Cheese

Silicone Muffin Pan Cupcake Set – Mini 24 Cups and Regular 12 Cups Muffin Tin, Nonstick BPA Free Food Grade Silicone Molds with 12 Silicone Baking CupsRachael Ray 47957 Yum -o! Nonstick Bakeware 12-Cup Muffin Tin With Grips / Nonstick 12-Cup Cupcake Tin With Grips – 12 Cup, GrayWilton 415-2286 300 Count Polka Dots Standard Baking CupsWilton 415-2505 White Standard 75 Baking Cups, Single Pack4-Piece Stainless Steel Airtight Canister Set, Beautiful Food Storage Container for Kitchen Counter, Tea, Sugar, Coffee, Caddy, Flour Canister with Clear Acrylic Lid n’ Locking Clamp Up to 65 ozSamll Tree Pastry Bag – 100 Pieces 16 Inch [Extra Thick] Disposable Piping Bags Set with 4 decorating tips and 3 Bag Ties for Cake Decorating Royal Frosting

Yield: About 18 cupcakes

Strawberry Lemonade Cupcakes

Print

These Strawberry Lemonade Cupcakes turn a classic flavor into a delectable dessert! With fresh strawberry buttercream frosting and fluffy lemon cupcakes, these will be a huge hit!

Prep Time 30 minutes

Cook Time 17 minutes

Additional Time 30 minutes

Total Time 1 hour 17 minutes

Ingredients

Lemon Cupcakes:

• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 2 large eggs (at room temp)
• 2 eggs whites (at room temp)
• 2 cups granulated sugar
• 3/4 cups buttermilk (at room temp)
• 1 cup butter, unsalted, softened
• 1 teaspoon vanilla extract
• Juice and zest from 1 lemon

Strawberry Frosting:

• 2 cups powdered sugar
• 1 cups butter, unsalted
• 4 large fresh strawberries
• 1 teaspoon granulated sugar
• fresh strawberry slices (garnish)

Instructions

1. Preheat your oven to 350 degrees and line a muffin tin with cupcake liners.
2. In a medium-sized bowl, mix together your flour, baking powder, baking soda, and salt. Set it aside. 
3. Using a stand mixer or a large bowl and a hand mixer, beat the sugar and butter on medium speed until they are light and fluffy.
4. Add your eggs and egg whites to a medium bowl. Using a lemon zester, add as much zest as you'd like to the bowl with the eggs.
5. Add the eggs and lemon to the butter mixture and continue to mix on medium speed.
6. In a separate bowl, whisk together your lemon juice, buttermilk, and vanilla.
7. Take turns adding some of the flour combination into the large mixing bowl, followed by your buttermilk combination. Add some of each mixture until both bowls are empty.
8. Pour your cupcake batter into the cupcake liners until they are 3/4 full.
9. Bake for 15-18 minutes or until a toothpick comes out clean.
10. Remove them from the oven and allow them to cool in the pan or on a wire rack for 30 minutes.
11. While the cupcakes are baking and cooling, wash out the bowl of the electric mixer to make your frosting.
12. Take your four large strawberries and using a cutting board and a sharp knife, trim off the stems. Slice the strawberries into pieces. 
13. In a medium-sized bowl, add your strawberry pieces and granulated sugar. Using an immersion blender, blend the strawberries and sugar together to create a strawberry puree. 
14. Add the puree to the large mixing bowl. Add the powdered sugar and butter as well. Mix on medium speed until the frosting is light and fluffy. If you feel that it is not stiff enough, add a little more powder sugar.
15. Once your cupcakes have cooled, add your frosting to a piping bag and frost each cupcake.
16. Slice the rest of your strawberries into quarters to garnish the top of each cupcake. Serve and enjoy!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Samll Tree Pastry Bag - 100 Pieces 16 Inch [Extra Thick] Disposable Piping Bags Set with 4 decorating tips and 3 Bag Ties for Cake Decorating Royal Frosting
• 
  Wilton 415-2286 300 Count Polka Dots Standard Baking Cups
• 
  Rachael Ray 47957 Yum -o! Nonstick Bakeware 12-Cup Muffin Tin With Grips / Nonstick 12-Cup Cupcake Tin With Grips - 12 Cup, Gray

Nutrition Information:

Yield:

18

Serving Size:

1
Amount Per Serving: Calories: 462Total Fat: 22gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 96mgSodium: 213mgCarbohydrates: 64gFiber: 1gSugar: 47gProtein: 4g

This calculation is intended for informational purposes only. I am not a doctor or dietician. This calculator is a guide, but makes no guarantee of being exact or fully accurate.

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