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Easy Strawberry Lemonade Cupcakes Recipe

Easy Strawberry Lemonade Cupcakes Recipe

Soft lemon cupcakes are topped with creamy strawberry-lemon buttercream for a bright, fruity dessert that makes 12 servings. Freeze-dried strawberries provide the most concentrated flavor, while reduced strawberry purée offers a fresh berry alternative.
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Prep Time 25 minutes
Cook Time 18 minutes
Total Time 1 minute
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Lemon Cupcakes
  • 1 1/2 cups (188 g) All-purpose flour
  • 1 1/2 teaspoons Baking powder
  • 1/4 teaspoon Baking soda
  • 1/4 teaspoon Fine salt
  • 1/2 cup (113 g) Unsalted butter, softened
  • 3/4 cup (150 g) Granulated sugar
  • 2 Large eggs, room temperature
  • 1 teaspoon Vanilla extract
  • 1 lemon Finely grated zest of 1 medium lemon
  • 2 tablespoons Fresh lemon juice
  • 1/2 cup (120 ml) Buttermilk, room temperature
Strawberry-Lemon Buttercream
  • 1/2 cup (113 g) Unsalted butter, softened
  • 3 cups (360 g) Confectioners’ sugar, sifted
  • 1/3 cup Finely ground freeze-dried strawberries
  • 1 tablespoon Fresh lemon juice
  • 1 teaspoon Finely grated lemon zest
  • 1-2 tablespoons Heavy cream or milk, as needed
  • 1 small pinch Fine salt
Optional Garnish
  • As desired Fresh strawberry halves
  • As desired Thin lemon slices or strips of lemon zest

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
  2. Whisk the flour, baking powder, baking soda, and salt together in a medium bowl.
  3. Beat the softened butter and granulated sugar for 2–3 minutes, until pale and fluffy.
  4. Beat in the eggs one at a time, then mix in the vanilla and lemon zest.
  5. Stir the lemon juice into the buttermilk. Add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk mixture, and mix only until combined.
  6. Divide the batter among the liners, filling each about two-thirds full. Bake for 18–22 minutes, until the tops spring back lightly and a toothpick inserted in the center comes out clean.
  7. Cool the cupcakes in the pan for 5 minutes, then transfer them to a rack and cool completely.
  8. For the frosting, beat the butter until smooth. Gradually beat in the confectioners’ sugar, strawberries, lemon juice, lemon zest, and salt.
  9. Add the cream or milk a teaspoon at a time until the frosting is light and pipeable. Frost the cooled cupcakes and garnish with strawberry halves or lemon decorations if desired.

Notes

Use room-temperature butter, eggs, and buttermilk for a smooth batter. Freeze-dried strawberries give the strongest frosting flavor without excess moisture; if using fresh strawberry purée, reduce it in a saucepan first and cool it completely. Store frosted cupcakes covered in the refrigerator and bring them closer to room temperature before serving.