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