For the cupcakes:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup mashed fresh strawberries (about 5–6 medium berries)
- ¼ cup fresh lemon juice
- 2 tbsp lemon zest (about 1 large lemon)
- ¼ cup whole milk or buttermilk
For the strawberry lemon frosting:
- ½ cup unsalted butter, softened
- 2 ½ cups powdered sugar
- ½ cup mashed strawberries (strained for smoothness)
- 1 tbsp fresh lemon juice
- 1 tsp vanilla extract
- Pinch of salt
Optional toppings:
- Fresh strawberry slices
- Lemon zest
- Edible flowers
- Sprinkles or sanding sugar
🍰 Instructions
1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2. Mix dry ingredients in a bowl: flour, baking powder, baking soda, and salt.
3. Cream butter and sugar : In a separate bowl, beat the butter and sugar until light and fluffy.
4. Add eggs and flavorings : Beat in eggs one at a time, then add vanilla, mashed strawberries, lemon juice, and zest.
5. Alternate dry and wet ingredients : Add the dry ingredients in three parts, alternating with milk, beginning and ending with dry ingredients. Mix until just combined.
6. Fill cupcake liners : Divide the batter evenly among the 12 liners, filling each about ¾ full.
7. Bake : Bake for 18–22 minutes or until a toothpick comes out clean. Let cool completely before frosting.
8. Make the frosting : Beat butter until creamy. Add powdered sugar, mashed strawberries, lemon juice, vanilla, and a pinch of salt. Beat until light and fluffy.
9. Frost and decorate : Use a piping bag or spatula to frost the cooled cupcakes. Top with a fresh strawberry, lemon zest, or your favorite sprinkles.
Tips for the Best Cupcakes
- Use fresh strawberries and lemon juice for the best flavor
- Don’t overmix the batter – it can make cupcakes dense
- Cool completely before frosting to prevent melting
- Strain the strawberries for a smoother frosting texture
- Add a splash of strawberry or lemon extract for extra flavor
Ways to Customize Your Cupcakes
Want to make them your own? Try these fun variations:
- 🧁 Add lemon curd filling – Pipe a small amount into the center before frosting
- 🍓 Use freeze-dried strawberries in the batter or frosting for extra color and flavor
- 🧈 Top with a lemon glaze instead of frosting for a lighter option
- 🌸 Make them floral – Add a few drops of rose or orange blossom water to the frosting
- 🍽️ Serve with a side of lemonade – The ultimate flavor pairing
What to Serve With Strawberry Lemonade Cupcakes
These cupcakes are perfect for:
- A spring or summer picnic
- A tea party or brunch
- A birthday or baby shower
- A weekend treat with coffee or iced tea
- A healthy-ish snack or dessert
They’re also great for gifting — just wrap them in a clear treat bag and tie with a ribbon for a sweet, homemade touch.
Frequently Asked Questions
❓ Can I use frozen strawberries?
Yes, but thaw and drain them well to avoid excess moisture in the batter and frosting.
❓ Can I make these ahead of time?
Yes! Store unfrosted cupcakes in an airtight container for up to 3 days , or freeze for 1 month . Frost before serving.
❓ Can I make this recipe gluten-free?
Yes! Substitute all-purpose flour with a 1:1 gluten-free flour blend and ensure your baking powder is gluten-free too.
❓ How can I make these vegan?
Use vegan butter, flax eggs, and plant-based milk . For frosting, use coconut oil or vegan butter and powdered sugar .
Final Thoughts
Strawberry Lemonade Cupcakes are the perfect spring or summer treat — light, bright, and bursting with flavor.
Whether you're making them for a special occasion or just because, these cupcakes are sure to impress your guests and satisfy your cravings .
So go ahead — grab your mixing bowl, fire up the oven, and enjoy the sweet, tart magic of these adorable and delicious cupcakes.