Strawberry lemonade cupcakes are a light, citrusy dessert that brings together the fresh flavor of strawberries and the bright tang of lemon. The combination gives these cupcakes a refreshing taste that makes them ideal for warm-weather gatherings, casual baking, or a simple treat with coffee or tea. They’re easy to make and don’t require any unusual ingredients, which makes them accessible for most home bakers.
What I liked most about these cupcakes was how well the lemon and strawberry worked together without either one overpowering the other. The lemon added a clean, slightly tart note, while the strawberries provided a natural sweetness and soft texture. The cupcakes turned out moist and flavorful, and they held up well the next day without drying out.
How to Make Strawberry Lemonade Cupcakes
Step 1: Prep Your Strawberries and Lemon
Start by washing and dicing your strawberries. If you’re using a puree, blend the berries with a bit of lemon juice. Zest your lemons before juicing them it’s hard to do it the other way around. This step lays the flavor foundation for the entire recipe.
If you enjoy fruity baking prep, you might also like the Strawberry Cheesecake Dump Cake it’s another sweet way to use fresh strawberries.
Step 2: Mix the Wet Ingredients
In a large bowl, cream together softened butter (or your butter-oil mix) and sugar until light and fluffy. Add eggs one at a time, then stir in lemon juice, zest, and vanilla extract. The lemon and strawberry combo should already start to smell like summer.
Step 3: Incorporate the Dry Ingredients
In a separate bowl, whisk together flour, baking powder, and a pinch of salt. Slowly add the dry mix to the wet, alternating with milk. Stir gently just until everything is combined. Overmixing toughens the batter and dries out your cupcakes.
Step 4: Bake and Cool
Line your cupcake pan and fill each about 3/4 full. Bake at 350°F (175°C) for 18–22 minutes, or until a toothpick comes out clean. Let the cupcakes cool completely on a wire rack before frosting warm cupcakes will melt any topping and ruin the texture.
My Best Strawberry Lemonade Cupcakes Tips
The Trick to Intensifying Lemon Flavor
If your cupcakes lack the citrus punch you’re craving, the easiest fix is doubling up on lemon elements. I always use both lemon zest and juice, but adding a tiny dash of lemon extract can make a big difference without overpowering the strawberries. The extract concentrates flavor and gives the cupcakes that unmistakable lemonade kick.
Avoiding Soggy Bottoms with Strawberry Add-Ins
Strawberries add natural moisture, but too much can weigh down the batter or make the bottoms wet. The key? Toss chopped strawberries with a teaspoon of flour before folding them into the batter. This helps suspend the fruit more evenly and reduces sogginess.
Chill the Batter? Yes, For a Fluffier Result
Most people don’t think to rest cupcake batter, but a 15–20 minute chill in the fridge can give your cupcakes a finer crumb and more consistent rise. It also helps keep the strawberries from sinking.
Personal Tip That Changed My Cupcakes
I once tried brushing the cupcakes with lemon simple syrup after baking and it completely changed the game. It kept them incredibly moist for days and added a subtle, glossy finish. Now I do it almost every time I bake a fruit-based cupcake.
Variations of Strawberry Lemonade Cupcakes
Strawberry Lemonade Cake
Love the flavor but want to skip the cupcake liners? You can turn this batter into a single-layer cake. Just pour it into an 8×8 pan and bake for 30–35 minutes. Top it with a lemon glaze and fresh strawberry slices for an easy summer sheet cake.
Or explore a similar baked twist like the Strawberry Cheesecake Pound Cake it’s rich, dense, and perfect for gatherings.
Vegan Strawberry Lemonade Cupcakes
No eggs? No problem. Replace eggs with unsweetened applesauce or aquafaba (the liquid from canned chickpeas). Swap dairy milk with oat or almond milk and use plant-based butter. You’ll still get soft, flavorful cupcakes that everyone can enjoy.
Strawberry Lemonade Cupcakes with Cream Cheese Frosting
Looking for a tangy frosting twist? Beat together cream cheese, lemon zest, and powdered sugar for a rich, zippy topping. It complements the sweet and tart balance of the cupcakes beautifully.
Gluten-Free Option
Going gluten-free doesn’t mean giving up soft, airy cupcakes. Use a 1:1 gluten-free baking flour with xanthan gum to preserve texture. I’ve found that letting the batter rest for 30 minutes helps hydrate the flour and prevents crumbliness.
FAQs
What helps make cupcakes stay moist and tender?
Keeping Strawberry lemonade cupcakes moist comes down to a few smart techniques. First, avoid overbaking this is the fastest way to dry them out. Always check for doneness a few minutes early using the toothpick method. Second, ingredients matter: oil (or a butter-oil combo), sour cream, or yogurt can add richness and help retain moisture.
Equally important is how you store them. Once cooled, keep your cupcakes in an airtight container at room temperature. If you’re storing them longer than a day or two, refrigerate them and let them return to room temp before serving.
How can I use cake mix to make lemonade cupcakes?
Using a lemon cake mix is a great shortcut when you’re short on time. Start with the box mix, but to create that fresh flavor profile, stir in lemon zest, a tablespoon of lemon juice, and chopped strawberries or strawberry puree. For added richness, replace the water with milk and the oil with melted butter.
It’s a quick fix that still delivers on flavor and looks just as impressive.
How do you make non-carbonated strawberry lemonade?
To make a homemade, non-carbonated strawberry lemonade for your cupcakes or just to sip alongside blend fresh strawberries with lemon juice, water, and sugar. Strain if needed for a smoother drink. No soda or sparkling water required. It also works well as a flavor base for cupcake batter or frosting.
Can simple syrup help retain moisture in cupcakes?
Absolutely. Simple syrup is one of the best-kept secrets in baking. Just boil equal parts sugar and water, let it cool, and brush over baked cupcakes. It adds a little sweetness and ensures your Strawberry lemonade cupcakes stay tender and fresh.
Print
Strawberry Lemonade Cupcakes
- Total Time: 38 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
These Strawberry Lemonade Cupcakes start with moist lemon-infused cupcakes and are finished with a beautiful swirl of strawberry and lemonade cream cheese frostings. The vibrant citrus from fresh lemon juice and zest pairs perfectly with the sweet-tart depth of freeze-dried strawberries. A soft, bakery-style crumb and bright, creamy topping make these a fresh and flavorful treat for spring and summer occasions.
Ingredients
Lemon Cupcakes
1 1/4 cups all-purpose flour
1 1/4 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon fine sea salt
2 large eggs
3/4 cup granulated sugar
2 teaspoons vanilla extract
1/2 cup vegetable oil
1/4 cup freshly squeezed lemon juice
1/4 cup whole milk
Zest of 2 lemons
Strawberry and Lemonade Cream Cheese Frostings
8 oz cream cheese, softened
4 oz unsalted butter, softened
4 cups powdered sugar, sifted
2 teaspoons vanilla extract
Zest of 1 lemon
1 oz freeze-dried strawberries, finely crushed
Instructions
Prepare the Cupcake Batter
Preheat your oven to 350°F (175°C) and line a cupcake pan with liners. In a bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate bowl, beat the eggs, sugar, vanilla extract, vegetable oil, lemon juice, milk, and lemon zest until well combined.
Combine Wet and Dry Ingredients
Gradually add the dry ingredients into the wet mixture, stirring gently just until combined. Do not overmix to keep the cupcakes tender.
Bake the Cupcakes
Fill cupcake liners about 3/4 full with batter. Bake for 16–20 minutes, or until a toothpick inserted in the center comes out clean. Cool the cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Make the Cream Cheese Frostings
In a large bowl, beat cream cheese and butter until smooth and creamy. Add sifted powdered sugar gradually. Add vanilla extract and lemon zest, and mix until fluffy. Divide the frosting in half: mix the crushed freeze-dried strawberries into one half for the strawberry frosting.
Frost the Cupcakes
Use two piping bags fitted with your favorite tips (or one bag with both frostings side by side) to pipe a beautiful swirl of strawberry and lemonade cream cheese frosting on top of the cooled cupcakes.
Notes
Freeze-dried strawberries are key to bold strawberry flavor without adding moisture perfect for frosting.
For extra lemon punch, add 1/4 teaspoon lemon extract to the batter.
To achieve the perfect frosting swirl, use a piping bag with a split compartment or two bags fitted into a larger one.
Store cupcakes in an airtight container in the fridge for up to 4 days. Let them come to room temperature before serving.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 310
- Sugar: 28g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
Keywords: strawberry lemonade cupcakes, lemon cupcakes, strawberry frosting, cream cheese frosting, summer cupcakes, lemon dessert
