Think of a pretty, sunny day, cool with a breeze, topped only by just the right treat-strawberry lemonade cupcakes. These homemade delights put together zesty lemons and sweet strawberries into the burst of summer flavor.
I found this recipe during a family picnic. My aunt’s fruity cupcakes were the bomb. Everybody had wanted more due to the moist and fluffy cake, creamy frosting.
These cupcakes bring versatility into focus, from being perfect for summer baking to elevating a casual BBQ or even a fancy brunch.
You don’t need expert baking skills to create these treats. With basic ingredients and simple steps, you’ll master them quickly. Let’s explore these delightful cupcakes and bring summer magic to your kitchen!
Introduction to Strawberry Lemonade Cupcakes
Citrus desserts evoke that vibrant spark of summer, no matter the occasion. Whether picnic, birthday, or simple afternoon laziness, strawberry lemonade cupcakes are faultlessly decadent and delicious, ranking right to the top among bakery delights.
These cupcakes are the creation of the classical strawberry-lemon drink flavor combination. Taking that popular flavor pairing, the baker made it sweet. Now, they are a summer party staple: tangy lemon balanced by sweet strawberry.
These cupcakes will fit in great both at casual barbecues and in a garden party. Bright flavors and a merry outlook will appeal to kids and adults alike, plus be surprisingly easy to make at home.
Tips for Achieving the Best Flavor and Texture
Get the insider secrets from these pros for super moist, flavor-packed cupcakes. Room temperature ingredients will assure an easy-to-mix batter and a tender crumb; just mix until combined so it isn’t tough.
Add fresh lemon zest to the mixture; that will give an extra flavor to it. For a different taste of frosting, take the pureed and strained strawberries.
Accurate measuring is the key to consistent results; use a kitchen scale for dry ingredients. Brushing the cooled cupcakes with lemon syrup before adding frosting will add extra moisture.
Also, don’t overbake-check these cupcakes early; they are done when a toothpick has a few moist crumbs attached. Using these methods will help you make perfect Strawberry Lemonade Cupcakes every time.
Variations and Customizations of the Recipe
This strawberry lemonade cupcake recipe is so versatile; it really lends itself to many variations. If I make gluten-free variations, for example, I’ll substitute all-purpose flour with gluten-free mix. The result is just as appealing and rewarding. These changes don’t sacrifice flavor but allow for dietary modifications.
Others are also famous: vegan cupcakes. I use applesauce instead of eggs, or I mash banana and plant-based milk. For frosting, it would be vegan butter, plant-based cream cheese. These are the replacements that will keep these cupcakes moist and full of flavor.
The fruit combinations are endless, really. With this very base recipe, I have made raspberry-lime, blueberry-orange, and peach-ginger cupcakes. Each flavor gives a different kick to the basic recipe. I make a slew of flavors by adjusting the fruit purees and zest.
Serving and Storing Your Strawberry Lemonade Cupcakes
Showcase the desserts for your party in artfully served cupcakes, either on many-tiered stands or in brightly colored plates for maximum effect. For some real dazzle, sprinkle with edible glitter or top with a fresh slice of strawberry.
It is fresh if stored in an airtight container at room temperature for two days. If longer preservation is desired, then refrigerate up to a week. Let it set at room temperature 30 minutes before serving to soften frosting.
Freeze for longer storage: Individually wrap each with plastic wrap, then place them inside of a freezer-safe container, for up to three months. To thaw: Unwrap and sit at room temperature for about two hours.
This method of storage ensures that your Strawberry Lemonade Cupcakes are always ready for surprise guests or impromptu parties. Have one of these scrumptious delights whenever the urge strikes.
Dear Reader
Strawberry Lemonade Cupcakes will be some of the best options to bake this summer. Fruit treats like these brighten up any occasion. Tangy lemon and sweet strawberry make such a very tempting flavor.
These homemade delicacies never fail – they are great for outdoor gatherings or are always capable of raising even the gloomiest spirits. You can, of course, adjust this recipe to suit your taste or seasonal ingredients.
This recipe aims to ignite your baking passion. Novice or expert, these cupcakes will wow your audience.
Don your apron and fire up the oven!
Prepare to make some absolutely delectable memories with these colorful, sweet Strawberry Lemonade Cupcakes-they are sure to be a classic in your recipe hall of fame.
Strawberry Lemonade Cupcake Recipe
Course: Cake Ideas12
servings20
minutes20
minutes310
kcalIngredients
- For the Cupcakes:
1 ½ cups all-purpose flour
1 ½ tsp baking powder
¼ tsp baking soda
¼ tsp salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
2 tsp vanilla extract
½ cup buttermilk
Zest of 1 lemon
2 tbsp freshly squeezed lemon juice
¾ cup fresh strawberries, diced (plus extra for garnish)
- For the Lemonade Frosting:
½ cup unsalted butter, softened
3 cups powdered sugar
2 tbsp freshly squeezed lemon juice
1 tsp lemon zest
2 tbsp strawberry puree (made from fresh strawberries)
Steps
- Making the Cupcakes:
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream the butter and sugar: In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 3 minutes.
- Add eggs and vanilla: Beat in the eggs one at a time, then add the vanilla extract.
- Incorporate the lemon: Add the lemon zest and lemon juice to the batter, mixing until combined.
- Alternate adding dry ingredients and buttermilk: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix just until combined—do not overmix.
- Fold in the strawberries: Gently fold in the diced strawberries, being careful not to crush them too much.
- Bake: Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Preparing the Lemonade Frosting:
- Beat the butter: In a large bowl, beat the softened butter until creamy.
- Add powdered sugar: Gradually add the powdered sugar, 1 cup at a time, beating well after each addition.
- Mix in lemon and strawberry: Add the lemon juice, lemon zest, and strawberry puree, and beat until the frosting is smooth and fluffy. If the frosting is too thick, you can add a little more lemon juice; if too thin, add more powdered sugar.
- Frost the cupcakes: Once the cupcakes are completely cooled, frost them generously with the lemonade frosting.
- Garnish: Top each cupcake with a slice of fresh strawberry for a beautiful and delicious finishing touch.
Hi, Emma! Thank you for this delicious recipe. I love how you did the icing on these cupcakes. Would you mind sharing some techniques on how to get that beautiful pink and yellow swirl?
Hi Brianna, I’m really happy you noticed that detail! To get that soft swirl with bits of blending, I filled two piping bags. One with the strawberry frosting, one with the lemon. Then placed both into a larger piping bag with a star tip. Before piping, I gently pressed the smaller bags together a bit so the edges would blend slightly as they were squeezed out. That’s what gives it that soft gradient look instead of a sharp two-tone line. It’s a fun effect and super satisfying to see it come together on the cupcakes 😊
Thank you Emma! I tried that and they came out gorgeous!
That’s wonderful to hear, Brianna! I’m glad the technique worked out for you and that the cupcakes turned out beautifully. That swirl always adds a nice little wow factor, doesn’t it? 😊
I was also interested in the 2-tone effect. Your instructions say to add the lemon and strawberry all together to the powdered sugar & butter mixture. Do divide in 2 and add separately? Should some lemon still be added to the puree? Do you have a recipe for the strawberry puree somewhere? Would love to make these for an upcoming Alex’s Lemonade Stand fundraiser!
Hi Lisa, great questions — and how wonderful that you’re making these for a fundraiser 💛
For the 2-tone effect, you’ll actually want to divide the frosting after you’ve mixed in the lemon juice, zest, and strawberry puree into the butter and sugar base. That way, both portions have the same creamy consistency, and you can play a bit with how much strawberry or lemon flavor you want in each half before piping.
No need to add extra lemon directly to the puree — the lemon in the frosting base covers the bright citrus note. As for the strawberry puree: I simply blend fresh strawberries until smooth (about ½ cup of chopped berries usually yields close to 2-3 tablespoons of puree, depending on juiciness). You don’t need to cook it down unless you want a thicker, more intense flavor, but I usually use it fresh for this frosting.
Hope this helps make it easier for you! Wishing you lots of success with the Lemonade Stand 🍋🍓