Strawberry Lemonade Cupcakes

These strawberry lemonade cupcakes bring a bright and refreshing twist to classic cupcakes. Perfect for spring and summer gatherings, they balance sweet and tart flavors with a moist texture that melts in your mouth. The combination of real strawberries and fresh lemon juice lifts the whole dessert to a new level of flavor.

I first made these on a warm afternoon when I wanted a dessert with a little sunshine. Now whenever strawberries are in season, this recipe is my go-to crowd pleaser that everyone asks for again and again.

Gather Your Ingredients

• All-purpose flour: for structure and a tender crumb weigh it for accuracy
• Baking powder: to help the cupcakes rise perfectly light
• Salt: to enhance all the flavors
• Unsalted butter: softened to room temperature for creamy batter and frosting
• Granulated sugar: for sweetness and moisture
• Lemon zest: lends a fragrant citrus punch use organic lemons for the best flavor
• Large eggs: whisked well for richness and binding
• Vanilla extract: adds depth and balances the tartness
• Milk: for moisture and soft texture
• Sour cream: keeps cupcakes moist and adds slight tanginess
• Freshly squeezed lemon juice: for bright citrus flavor
• Strawberries: fresh or frozen crushed to infuse natural fruit sweetness
• Powdered sugar: for smooth stable frosting
• Whipping cream: optional for thinning frosting as needed

How to Make It

Sift dry ingredients:

Sift the flour baking powder and salt into a bowl. This ensures even rising and prevents lumps.

Cream butter and sugar:

In a large bowl beat the room temperature butter and granulated sugar until creamy and light in color. This takes about four to five minutes with an electric mixer.

Add lemon zest:

Mix in lemon zest to infuse the butter with a lively citrus aroma.

Incorporate eggs:

Add whisked eggs one at a time mixing well after each. This builds the batter’s structure.

Mix in vanilla:

Stir in vanilla extract for warmth and balance.

Combine wet and dry:

Combine milk sour cream and lemon juice in a separate cup. Alternate adding this liquid mixture and the dry ingredients to the butter mixture beginning and ending with the dry. This keeps the batter tender without overmixing.

Fold in strawberries:

Fold in crushed strawberries gently so you keep some texture and color throughout the batter.

Fill cupcake liners:

Spoon the batter evenly into cupcake liners filling them about two thirds full.

Bake:

Bake at 350 degrees Fahrenheit for 22 to 25 minutes or until a toothpick inserted comes out clean.

Cool down:

Let cupcakes cool completely on a wire rack before frosting.

Make frosting:

For the frosting beat the softened butter until smooth and fluffy. Slowly add powdered sugar one cup at a time beating well after each addition.

Add flavor:

Add a spoonful of freshly crushed strawberries to enhance the strawberry flavor and a splash of lemon juice to brighten.

Adjust consistency:

Add whipping cream by the teaspoon if the frosting is too thick to spread or pipe easily.

Decorate:

Frost the cupcakes generously and decorate with fresh strawberry slices or lemon zest curls if desired.

I love the way the lemon zest aroma fills the kitchen while baking. This recipe always reminds me of summer afternoons spent with family, sharing laughter and sweet treats on the porch. The freshness of the fruit paired with the creamy frosting made from scratch always wins hearts in my home.

Flavor Boosters

Add finely chopped fresh mint or basil to the frosting for a unique savory twist

Serving Suggestions

Serve these cupcakes with a tall glass of iced tea or lemonade to complement their citrus notes Add a light dusting of powdered sugar on top for an elegant finish at parties Pair with fresh berries and a dollop of whipped cream for a delightful afternoon treat

Creative Twists

In winter swap strawberries for frozen berries and add a teaspoon of poppy seeds for texture Summer versions shine with fresh garden-picked strawberries and zest from organic lemons

This recipe is a perfect balance of bright citrus and sweet berries. Follow the tips for moist cupcakes and enjoy a fresh flavorful treat.

Common Questions About This Recipe

→ What is the best way to prepare the strawberries for the cupcakes?

Using fresh or frozen strawberries works well. Chop them finely to distribute evenly through the batter, ensuring a consistent fruity flavor in each bite.

→ How can I enhance the lemon flavor in the cupcakes?

Incorporate fresh lemon zest and freshly squeezed lemon juice into both the cake batter and the frosting to amplify the citrus notes naturally.

→ What are tips for achieving a moist cupcake texture?

Use room temperature butter and eggs, avoid overmixing the batter, and include sour cream or milk for added moisture and tenderness.

→ Can these cupcakes be stored for later consumption?

Yes, store cupcakes in an airtight container in the refrigerator for up to 3 days to maintain freshness and flavor.

→ What frosting pairs well with strawberry lemonade cupcakes?

A smooth and creamy buttercream frosting with powdered sugar and a touch of whipping cream balances the tartness of the lemon and sweetness of the strawberries.