Strawberry lemonade cupcakes bring a bright, fresh flavor that feels like summer. The mix of sweet strawberries and tangy lemon creates a soft, sunny treat you’ll love making and sharing. They’re simple, cheerful, and perfect for any day that needs a little lift.
Why We Love These Strawberry Lemonade Cupcakes
A Flavor Combo That Pops
Sweet strawberry pairs perfectly with tart lemon for a bright, balanced taste
Each bite brings a refreshing contrast, never too sweet, never too sour
They taste like summer memories—picnics, pool parties, and homemade lemonade
Real Ingredients You Can Feel Good About
No artificial flavoring—only real lemon juice, zest, and fresh strawberries
Soft, moist cupcake base with natural fruit infusions
A perfect match for celebrations, birthdays, or just a sweet midweek pick-me-up
Ingredients
All-purpose flour – This gives the cupcakes the right texture. Avoid substituting with cake flour for a lighter crumb.
Baking powder & baking soda – These work together to help the cupcakes rise.
Unsalted butter – Adds moisture and flavor. You can use salted butter but cut the added salt in half.
Granulated sugar – Sweetens the cupcakes to balance the tartness from the lemon.
Fresh lemon juice & zest – Gives a fresh, tangy lemon flavor.
Strawberry puree – Adds natural sweetness and a fruity taste.
Milk – Keeps the cupcakes moist and tender.
How to Make Strawberry Lemonade Cupcakes
Preheat and Prep
Preheat your oven to 350°F (175°C). Line a cupcake pan with paper liners.
Combine Dry Ingredients
In a bowl, whisk together flour, baking powder, baking soda, and salt.
Cream the Butter and Sugar
In a large bowl, beat butter and sugar until light and fluffy. This usually takes 2-3 minutes.
Add Eggs and Flavoring
Beat in the eggs one at a time. Then stir in the lemon juice and zest.
Alternate Wet and Dry
Gradually add the flour mixture and milk, alternating between the two. Start and end with the flour.
Fold in the Strawberry Puree
Gently mix in the strawberry puree until just combined. Don’t overmix—that keeps the cupcakes light.
Bake
Spoon the batter into liners, filling about 3/4 full. Bake for 18-22 minutes. A toothpick should come out clean.
Cool
Let the cupcakes cool in the pan for 5 minutes, then move them to a rack to cool completely.
Make the Frosting:
Beat butter until smooth and creamy.
Gradually add powdered sugar.
Mix in strawberry puree, lemon juice, and zest.
Adjust consistency with more sugar or puree if needed.
Expert Tips for Perfect Results
Use fresh fruit: Frozen strawberries can be used, but fresh gives the best flavor and texture.
Zest first: Always zest your lemons before juicing them. It’s easier and you’ll get more zest.
Avoid overmixing: A gentle hand keeps your cupcakes soft and airy.
Strain your puree: For a smooth frosting, strain out any seeds or pulp.
Cool completely: Don’t frost until the cupcakes are fully cooled, or your frosting may melt.
Variations You Can Try
Make it a Cake: Pour the batter into a loaf or cake pan for a strawberry lemonade sheet cake.
Stuff Them: Core out a bit of the center and fill with strawberry jam or lemon curd.
Top with Garnish: Add a halved strawberry or lemon twist for visual appeal.
Mini Cupcakes: Make bite-sized versions for party trays or kids’ lunchboxes.
Serving Suggestions
Serve chilled for a refreshing treat on hot days
Pair with iced tea, strawberry lemonade, or fruit-infused water
Perfect for summer parties, brunch tables, and picnic baskets
Garnish with fresh mint, edible flowers, or dust with powdered sugar
FAQs About Strawberry Lemonade Cupcakes
What makes strawberry lemonade cupcakes special?
It’s the balance of natural sweet and tart. You get the best of both fruits in every bite, and they stand out from traditional cupcake flavors.
Can I use bottled lemon juice?
Fresh lemon juice is recommended for a cleaner flavor, but bottled can work if needed.
How do I keep the frosting from getting runny?
Strain the strawberry puree to remove excess moisture and add powdered sugar gradually until the consistency firms up.
Can I use gluten-free flour?
Yes, use a 1:1 gluten-free baking mix. The texture may be slightly different, but the flavor remains delicious.
Strawberry Lemonade Cupcakes
Equipment
- Cupcake Pan:
Ingredients
Cupcakes
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 2 large eggs
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1/4 cup milk
- 1/3 cup strawberry puree from fresh strawberries
Frosting
- 1/2 cup unsalted butter softened
- 1 1/2 cups powdered sugar
- 2 tablespoons strawberry puree
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
Optional
- few drops drops natural pink food coloring
Instructions
- Preheat your oven to 350°F (175°C). Line a cupcake pan with paper liners.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, beat butter and sugar until light and fluffy. This usually takes 2-3 minutes.
- Beat in the eggs one at a time. Then stir in the lemon juice and zest.
- Gradually add the flour mixture and milk, alternating between the two. Start and end with the flour.
- Gently fold in the strawberry puree until just combined.
- Spoon the batter into liners, filling about 3/4 full. Bake for 18-22 minutes. A toothpick should come out clean.
- Let the cupcakes cool in the pan for 5 minutes, then move them to a rack to cool completely.
- To make the frosting, beat butter until smooth and creamy. Gradually add powdered sugar. Mix in strawberry puree, lemon juice, and zest. Adjust consistency with more sugar or puree if needed.
- Frost the cupcakes once completely cooled.