Strawberry Lemonade Cupcakes Recipe
If you’re looking for an utterly delightful treat that captures the spirit of sunshine and summer, these Strawberry Lemonade Cupcakes are about to become your new obsession. Imagine lemon-scented cupcakes crowned with a swirl of silky strawberry buttercream, all hiding a sweet little surprise of jam in the center. Bursting with tangy citrus and real strawberry flavor, each bite feels both nostalgic and refreshing. Whether you’re throwing a backyard gathering, hosting a baby shower, or simply want a midday pick-me-up, these cupcakes pack happiness in every mouthful.
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of Strawberry Lemonade Cupcakes comes from using simple, quality ingredients that each add their own magic touch: brightness, moisture, tang, and lovely pops of color. Take a peek at the list below—everything is easy to find and thoughtfully chosen for the best flavor.
- Granulated sugar: Sweetens the cupcakes and helps create a tender crumb.
- Lemon zest: Infuses the cake and frosting with lively citrus notes; freshly grated is key.
- All-purpose flour or gluten-free blend: Forms the structure of the cupcakes, keeping them light and fluffy either way.
- Baking powder: Gives that gorgeous rise to each little cake.
- Fine salt: Balances the sweetness and sharpens all the flavors.
- Full-fat sour cream: Ensures ultra-moist cupcakes with a subtle tang.
- Water: Lightens up the batter, helping avoid dense cupcakes.
- Vegetable or canola oil: Adds richness and keeps the cupcakes soft, even after a couple of days.
- Large egg: Binds the batter and adds just the right amount of lift.
- Vanilla extract or bean paste: Deepens the flavor and complexity—don’t skip!
- Yellow gel food coloring (optional): Gives the cupcakes a sunny, lemony hue.
- Strawberry jam: Hides in the cupcake centers, delivering pure strawberry goodness.
- Unsalted butter: The base of the luscious, creamy strawberry buttercream.
- Lemon extract: A concentrated boost of citrus in the frosting.
- Seedless strawberry jam or jelly: Brings a true burst of berry flavor and lovely pink color to the buttercream.
- Powdered sugar: Sweetens and thickens the frosting until perfectly fluffy.
- Heavy whipping cream: Loosens up the buttercream and makes it extra smooth.
- Red gel food coloring (optional): For an extra pop of pink in the finished frosting.
- Electric hand mixer or stand mixer: Essential for silky smooth buttercream.
- Muffin tin and cupcake liners: The must-have for easy baking and clean-up.
- Small lemon and small strawberries: The picture-perfect garnish, adding color and flare.
- Small heart shaped cutter (optional): Makes garnishing even cuter, especially for special occasions.
- Large round piping tip and piping bag: For those gorgeous, bakery-style frosting swirls.
How to Make Strawberry Lemonade Cupcakes
Step 1: Prep the Oven and Liners
Preheat your oven to 350°F (175°C), and line a standard muffin tin with 12 cupcake liners. This not only keeps cleanup a breeze, but helps your cupcakes pop right out with smooth sides.
Step 2: Zest and Scent the Sugar
In a large mixing bowl, combine your granulated sugar and the zest of one large lemon. Gently rub them together with your fingers or a spoon—the sugar will become aromatic and turn faintly yellow, already hinting at that zingy flavor.
Step 3: Mix Dry Ingredients
Add the flour, baking powder, and salt directly to your zesty sugar. Whisk them all together until fully combined, then set the bowl aside for a moment.
Step 4: Whisk Wet Ingredients
In a separate, medium-sized bowl, whisk together the sour cream, water, oil, egg, and vanilla until well combined. If you’d like your cupcakes to have an extra sunny color, now’s the time to add in a little yellow gel food coloring.
Step 5: Combine and Finish the Batter
Pour the dry mixture into the wet, and whisk just until no flour streaks remain. Over-mixing can make the cupcakes dense, so it’s perfectly fine if the batter is a little lumpy.
Step 6: Fill and Bake
Divide the batter evenly among your cupcake liners, filling each about three-quarters full. Pop them in the oven for 19 to 21 minutes, or until a toothpick inserted comes out with just a few moist crumbs. Let the Strawberry Lemonade Cupcakes rest in the pan for 10 minutes before transferring to a cooling rack.
Step 7: Make the Strawberry Buttercream
While your cupcakes bake (and cool), it’s buttercream time! Using a mixer, beat the butter until creamy and smooth. Add the lemon zest, vanilla, lemon extract, and salt, mixing until everything’s incorporated. Next, blend in the strawberry jam. Gradually add powdered sugar and your tablespoon of cream, mixing on low until fluffy. Feel free to tint your frosting with a drop of red gel food coloring for an extra-pretty pink. For silky results, give the frosting a final stir by hand.
Step 8: Fill and Frost the Cupcakes
Once the cupcakes are completely cool, cut out a small center (use a sharp knife or small cutter), then add a teaspoonful of strawberry jam to each. Pipe a generous swirl of that dreamy strawberry buttercream on top using a large round tip.
Step 9: Garnish and Serve
Top each finished cupcake with a fresh strawberry slice and a tiny lemon wedge. If you want to get fancy, press a heart-shaped piece of strawberry on each for a finishing touch worthy of a bakery window.
How to Serve Strawberry Lemonade Cupcakes
Garnishes
A swirl of frosting always looks gorgeous, but with these cupcakes, the extra details truly make them shine. Top each Strawberry Lemonade Cupcake with a slice of lemon and a fresh strawberry or, for extra sweetness, a little heart-shaped berry cutout. A tiny dab of extra jam adds a glossy pop of color and a little extra tang.
Side Dishes
Pairing these Strawberry Lemonade Cupcakes with something light is a great way to let the flavors sing. Think a fresh fruit platter, sparkling lemonade, or a dollop of whipped cream on the side. They’re also lovely next to a scoop of lemon sorbet or a tray of other mini treats for a dreamy dessert spread.
Creative Ways to Present
Arrange these cupcakes on a tiered stand for a show-stopping centerpiece at any summer gathering. If you’re hosting a brunch or picnic, tuck each one into a pastel-colored cupcake box or jar for easy transport. For birthdays or showers, add a sprinkle of edible glitter or confetti for a dose of festivity that’ll delight both kids and grown-ups.
Make Ahead and Storage
Storing Leftovers
Strawberry Lemonade Cupcakes will stay moist for several days if stored properly. Place them in an airtight container at room temperature for up to two days, or in the refrigerator for up to four. Just let them come to room temperature before serving for the best texture.
Freezing
You can absolutely freeze these cupcakes! Wrap each frosted or unfrosted cupcake tightly in plastic wrap, then place in an airtight bag or container. They’ll keep well for up to two months. Thaw overnight in the fridge or at room temperature, then garnish just before serving.
Reheating
Although these cupcakes are best enjoyed at room temperature, if you’ve refrigerated or frozen them, let them sit out for about an hour before serving. If you’re in a hurry, you can microwave an unfrosted cupcake for 10–15 seconds to re-soften it a bit, but do this before adding any frosting or garnishes.
FAQs
Can I use homemade strawberry jam in these cupcakes?
Absolutely! Homemade jam will bring authentic, vibrant flavor to your Strawberry Lemonade Cupcakes. Just be sure it’s thick and seedless, or strain it for the smoothest results in your centers and frosting.
Can I make these cupcakes gluten free?
Yes, simply use your favorite gluten-free flour blend in place of all-purpose—just make sure it’s a 1:1 substitute for best structure and texture. No one will ever guess they’re gluten free!
How do I achieve a bright yellow or pink color?
A drop or two of gel food coloring goes a long way. For a sunshine-yellow cupcake, add yellow to the wet ingredients, and for a playful pink buttercream, add a tiny bit of red to your frosting. Remember: less is more, so start small.
Can I make these Strawberry Lemonade Cupcakes ahead of time?
Definitely! Both the cupcakes and frosting can be made a day in advance. Just store the cupcakes in an airtight container, and the buttercream in the fridge (bring it to room temperature and re-whip before piping for best results).
What other fruits work well with this recipe?
While strawberry and lemon are a classic pair, raspberry or blackberry jam would be fantastic alternatives. Feel free to experiment and let the seasons inspire you!
Final Thoughts
Next time you’re craving something fun, fresh, and completely irresistible, don’t hesitate to make these Strawberry Lemonade Cupcakes. They’re the perfect blend of sweet and tangy, with that playful pop of color and flavor that guarantees smiles. Give them a try, and you’ll see just how much joy a homemade cupcake can bring!
Print
Strawberry Lemonade Cupcakes Recipe
- Total Time: 50 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Delight your taste buds with these Strawberry Lemonade Cupcakes that are bursting with fruity flavors. These moist lemon cupcakes filled with strawberry jam and topped with a luscious strawberry buttercream are perfect for any occasion!
Ingredients
Lemon Cupcakes:
- 1 cup granulated sugar (200g)
- zest of 1 large lemon – about 1 Tbsp (5g)
- 1 1/4 cup all-purpose flour or gluten-free flour blend (150g)
- 1 1/2 tsp baking powder (6g)
- 1/2 tsp fine salt (3g)
- 1/2 cup full-fat sour cream, room temperature (125g)
- 1/2 cup water (120g)
- 1/4 cup vegetable or canola oil (56g)
- 1 large egg, room temperature (56g)
- 1 tsp vanilla extract or vanilla bean paste (4g)
- yellow gel food coloring – optional
Strawberry Buttercream:
- 1 cup unsalted butter, room temperature (226g)
- zest of 1 large lemon – about 1 Tbsp (5g)
- 1 tsp vanilla extract or vanilla bean paste (4g)
- 1 tsp lemon extract (4g)
- 1/4 tsp fine salt (1g)
- 3 Tbsp seedless strawberry jam or jelly (60g)
- 3 1/2 cups powdered sugar (454 grams or a 1 lb. box)
- 1 Tbsp heavy whipping cream, room temperature (15 grams)
- red gel food coloring – optional
Instructions
- Lemon Cupcakes: Preheat the oven and prepare cupcake liners. Whisk sugar and lemon zest. Mix dry ingredients. In a separate bowl, combine wet ingredients. Combine wet and dry ingredients. Bake and cool cupcakes.
- Strawberry Buttercream: Beat butter, add lemon zest, extracts, and salt. Mix in strawberry jam and powdered sugar. Adjust consistency with cream or powdered sugar. Color if desired.
- Decorating: Fill cupcakes with jam, pipe buttercream on top, and garnish with lemon slice and strawberry.
Notes
- If the frosting is too thick, add cream; if too thin, add more powdered sugar gradually.
- For a natural pink color in the frosting, add a drop of red gel food coloring.
- For an extra burst of strawberry flavor, add a layer of strawberry jam inside the piping bag.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 380 kcal
- Sugar: 38g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 65mg
Keywords: Strawberry Lemonade Cupcakes, Lemon Cupcakes, Strawberry Buttercream, Cupcake Recipe
