If you’re looking for a delightful treat that perfectly captures the sunny, refreshing flavors of spring and summer, this Strawberry Lemonade Cupcakes Recipe is your new best friend. Imagine tender, light lemon cupcakes bursting with zesty brightness, topped with a luscious and creamy strawberry buttercream that hints at just-picked berries. This recipe balances sweet and tart in the most irresistible way, making these cupcakes not just a dessert but an experience you’ll want to share over and over again with friends and family.
Ingredients You’ll Need
Getting the ingredients right is the secret to nailing this Strawberry Lemonade Cupcakes Recipe. Each simple ingredient plays a crucial role: the flour builds structure, the sugar sweetens without overpowering, and the fresh lemon juice and zest lend that unmistakable zing that makes these cupcakes stand out. The strawberry buttercream frosting is a showstopper thanks to real strawberries and creamy components that blend beautifully for the perfect topping.
- 1 1/2 cups all-purpose flour: The base that gives your cupcakes a soft but sturdy crumb.
- 1 cup granulated sugar: Adds sweetness and helps with browning during baking.
- 1/2 cup unsalted butter (softened): Contributes richness and moisture both in the cake and frosting.
- 2 large eggs: Bind the ingredients and provide lift for fluffy cupcakes.
- 1/2 cup milk: Keeps the batter smooth and tender.
- Zest of 1 large lemon: Packs a fragrant citrus punch straight into the batter.
- 2 tablespoons fresh lemon juice: Boosts brightness and balances sweetness.
- 1 1/2 teaspoons baking powder: The essential leavening agent to make cupcake magic happen.
- 1/4 teaspoon salt: Enhances all the flavors and rounds out sweetness.
- 1/2 cup unsalted butter (softened): For silky, dreamy frosting texture.
- 4 oz cream cheese (softened): Adds tang and creaminess to the strawberry buttercream.
- 3 cups powdered sugar (sifted): Sweetens and thickens the frosting perfectly.
- 1/4 cup fresh strawberries (pureed): Infuses the frosting with natural strawberry flavor and a pretty pink color.
- 1/2 teaspoon vanilla extract: Deepens the frosting’s flavor with warm, comforting notes.
How to Make Strawberry Lemonade Cupcakes Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners so you’re ready to pour in your batter as soon as it’s mixed. This step ensures even baking and easy cleanup, which nobody wants to skip!
Step 2: Create the Zesty Lemon Batter
Begin by creaming together the softened butter and granulated sugar until it’s light and fluffy—this step traps air, helping your cupcakes rise beautifully. Next, beat in the eggs, one at a time, then stir in the lemon zest and fresh lemon juice to infuse the batter with vibrant flavor. Alternate adding the dry ingredients (flour, baking powder, salt) and the milk, mixing gently as you go. This keeps the batter tender and perfectly moist.
Step 3: Bake to Golden Perfection
Divide the batter evenly among the cupcake liners—this helps them bake uniformly. Pop them into the oven for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Let them cool completely on a wire rack before moving on to frosting. Trust me, frosting warm cupcakes will only melt your hard work away!
Step 4: Whip Up the Strawberry Buttercream
While waiting for the cupcakes to cool, start your strawberry buttercream frosting. Beat the softened butter with cream cheese until silky smooth, then gradually add powdered sugar for that perfect sweet balance. Fold in the pureed strawberries along with the vanilla extract, creating a frosting that’s fruity, creamy, and packed with fresh berry flavor. This frosting is the crown jewel of the Strawberry Lemonade Cupcakes Recipe.
How to Serve Strawberry Lemonade Cupcakes Recipe
Garnishes
For a charming presentation, top each cupcake with a small fresh strawberry or a thin lemon twist to highlight the flavors inside. A sprinkle of edible glitter or fresh mint leaves can also add a delightful, festive touch. These simple garnishes make each bite feel even more special.
Side Dishes
These cupcakes pair amazingly well with a light, refreshing drink like iced tea, lemonade, or even a sparkling rosé for adult gatherings. To keep things sweet, consider serving alongside fresh fruit salads or creamy yogurt parfaits that complement the citrusy, strawberry notes.
Creative Ways to Present
Try arranging the cupcakes on a tiered stand to create a visually stunning centerpiece. You can also pipe the strawberry buttercream into pretty rosettes or stars using a piping bag for an elegant look. For a fun twist, serve them in colorful cupcake wrappers matching party themes or celebrations, making your Strawberry Lemonade Cupcakes Recipe both tasty and picture-perfect.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cupcakes in an airtight container in the refrigerator to maintain freshness and prevent the strawberry buttercream from spoiling. They’ll stay delicious for up to 3 days, perfect for snacks or special moments whenever the craving hits.
Freezing
If you want to save your Strawberry Lemonade Cupcakes Recipe for later, you can freeze the unfrosted cupcakes tightly wrapped in plastic wrap and a freezer bag for up to 2 months. When ready to enjoy, thaw them overnight in the fridge before frosting for the best texture and flavor.
Reheating
Allow frozen cupcakes to come to room temperature naturally, or warm them gently for about 10 seconds in the microwave—just be careful not to overheat or the texture might become rubbery. Add frosting after warming for that fresh-from-the-oven feel.
FAQs
Can I substitute the cream cheese in the frosting?
Absolutely! If you prefer a dairy-free option or a different flavor, try using softened vegan cream cheese or simply increase the butter amount to keep the frosting creamy and smooth. Just remember this will slightly change the tanginess and texture.
What if I don’t have fresh strawberries for the frosting?
You can swap in strawberry jam or preserves, but use less sugar to compensate for added sweetness. Pureeing fresh strawberries is best for that natural, fresh flavor, but jam works in a pinch!
Can these cupcakes be made gluten-free?
Yes, by using a gluten-free all-purpose flour blend designed for baking, you can adapt this recipe. Just ensure your blend has xanthan gum or similar binding agents for proper texture.
How long do these cupcakes last at room temperature?
Because the frosting contains cream cheese, it’s safer to keep the cupcakes refrigerated. At room temperature, they should be eaten within 2 hours to prevent spoilage.
Can I make this recipe into a cake instead of cupcakes?
Definitely! Use a 9-inch round cake pan and bake at 350°F for about 30 to 35 minutes, checking doneness with a toothpick. Adjust frosting quantity accordingly, and you’ll have an impressive Strawberry Lemonade Cake!
Final Thoughts
There is something truly special about this Strawberry Lemonade Cupcakes Recipe that just brightens your day. Whether you’re baking for a celebration or treating yourself to something sweet, these cupcakes combine freshness, sweetness, and a creamy finish that’s pure joy. I can’t wait for you to try them and experience the smiles they bring. Trust me: once you do, this recipe will be a staple in your baking repertoire!
Print
Strawberry Lemonade Cupcakes Recipe
- Prep Time: 15 minutes
- Cook Time: 18-20 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these refreshing Strawberry Lemonade Cupcakes, featuring zesty lemon cupcakes topped with a luscious strawberry buttercream frosting. Perfect for spring and summer gatherings, these moist cupcakes combine the tartness of fresh lemon with the sweetness of strawberries for a bright and flavorful treat.
Ingredients
Lemon Cupcakes
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- Zest of 1 large lemon
- 2 tablespoons fresh lemon juice
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
Strawberry Buttercream Frosting
- 1/2 cup unsalted butter, softened
- 4 oz cream cheese, softened
- 3 cups powdered sugar, sifted
- 1/4 cup fresh strawberries, pureed
- 1/2 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners to prepare for baking.
- Prepare Batter: In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, followed by the lemon zest and fresh lemon juice. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with milk, beginning and ending with the flour mixture, mixing until just combined.
- Bake Cupcakes: Divide the batter evenly among the lined muffin cups. Bake in the preheated oven for 18 to 20 minutes or until a toothpick inserted into the center comes out clean. Once baked, remove from the oven and transfer the cupcakes to a wire rack to cool completely.
- Prepare Frosting: In a large bowl, beat the softened butter and cream cheese together until smooth and creamy. Gradually add the sifted powdered sugar, beating continuously until well combined and fluffy. Gently fold in the pureed fresh strawberries and vanilla extract until evenly incorporated.
- Frost Cupcakes: Once the cupcakes are completely cooled, pipe or spread the strawberry buttercream frosting atop each cupcake and serve.
Notes
- Ensure cupcakes have cooled completely before frosting to prevent melting.
- Use fresh, ripe strawberries for best flavor in the frosting.
- You can substitute milk with almond or oat milk for a dairy-free alternative, though this may affect the cupcake texture slightly.
- For extra lemon flavor, add a teaspoon of lemon extract to the batter.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
