There’s something magical about the combination of sweet strawberries and zesty lemons. It’s the kind of flavor pairing that takes you back to summer days filled with sunshine and laughter. Strawberry Lemonade Cupcakes capture that magic in the form of a delightful dessert. They’re the perfect treat for birthdays, picnics, or any day you want to add a bit of brightness to your life.
In this guide, you’ll learn how to make the ultimate strawberry lemonade cupcakes, complete with light, lemony cakes and a swirl of two-tone cream cheese frosting. Let’s dive into the recipe and discover how you can create these picture-perfect cupcakes at home!
Why You’ll Love Strawberry Lemonade Cupcakes
If you’re wondering why these cupcakes should be on your baking list, here’s why they’re truly irresistible:
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- Bright & Refreshing Flavors: The tartness of lemons and the sweetness of strawberries create the perfect balance.
- Soft, Moist Texture: These cupcakes are melt-in-your-mouth good thanks to the combination of lemon juice, milk, and oil.
- Stunning Presentation: With two-tone frosting, these cupcakes are as beautiful as they are delicious.
- Kid-Friendly & Fun: Kids will love the fruity flavors and vibrant colors.
- Perfect for Any Occasion: From summer picnics to holiday gatherings, these cupcakes are always a hit.
Ingredients for Strawberry Lemonade Cupcakes
Here’s a list of what you’ll need to make both the lemon cupcakes and the strawberry-lemonade frosting.
For the Lemon Cupcakes
| Ingredient | Amount | Purpose |
|---|---|---|
| All-Purpose Flour | 1 1/4 cups | Forms the base of the batter. |
| Baking Powder | 1 1/4 teaspoons | Helps the cupcakes rise. |
| Baking Soda | 3/4 teaspoon | Works with the acid for lift. |
| Fine Sea Salt | 1/2 teaspoon | Enhances the flavors. |
| Large Eggs | 2 | Binds ingredients and adds richness. |
| Granulated Sugar | 3/4 cup | Sweetens the cupcakes. |
| Vanilla Extract | 2 teaspoons | Adds a warm, sweet flavor. |
| Vegetable Oil | 1/2 cup | Keeps the cupcakes moist. |
| Lemon Juice (Freshly Squeezed) | 1/4 cup | Adds tanginess and freshness. |
| Milk (Whole) | 1/4 cup | Adds moisture and lightens the batter. |
| Lemon Zest | Zest of 2 lemons | Intensifies the lemon flavor. |
For the Strawberry and Lemonade Cream Cheese Frostings
| Ingredient | Amount | Purpose |
|---|---|---|
| Cream Cheese (Softened) | 8 oz | Creates the creamy frosting base. |
| Unsalted Butter (Softened) | 4 oz | Adds structure and richness. |
| Powdered Sugar (Sifted) | 4 cups | Sweetens and thickens the frosting. |
| Vanilla Extract | 2 teaspoons | Adds depth to the flavor. |
| Lemon Zest | Zest of 1 lemon | Brings bright, tangy flavor to the frosting. |
| Freeze-Dried Strawberries | 1 oz | Gives a natural strawberry flavor and color. |
For the Toppings
- Fresh strawberries (optional)
How to Make Strawberry Lemonade Cupcakes
Follow these step-by-step instructions to bake and decorate your cupcakes to perfection.
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Prepare a cupcake pan by greasing it with butter and dusting it with flour or lining it with cupcake papers.
Step 2: Prepare the Dry Ingredients
In a large bowl, sift together the all-purpose flour, baking powder, baking soda, and fine sea salt. Set aside.
Step 3: Whisk the Wet Ingredients
In another bowl, whisk the eggs until slightly pale, about 1 minute. Add the granulated sugar and whisk for another minute. Stir in the vanilla extract and vegetable oil until smooth.
Step 4: Combine the Mixtures
Gradually add half of the dry mixture to the wet mixture, stirring gently with a spatula. Pour in the milk, lemon juice, and lemon zest, and stir until combined. Add the remaining dry ingredients and mix just until no streaks of flour remain. Be careful not to overmix.
Step 5: Bake the Cupcakes
Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 12–15 minutes, rotating the pans halfway through. To check if they’re done, insert a toothpick into the center of a cupcake—it should come out clean. Let the cupcakes cool completely on a wire rack before frosting.
Making the Strawberry and Lemonade Cream Cheese Frostings
Step 1: Prepare the Freeze-Dried Strawberries
In a food processor, pulse the freeze-dried strawberries until they form a fine powder. Sift out any larger particles and set the powder aside.
Step 2: Cream the Base Ingredients
In a large bowl, beat the softened cream cheese and butter together for 3 minutes until smooth and fluffy. Add the sifted powdered sugar and mix on low speed until combined. Increase the speed to medium and beat for another 2–3 minutes. Stir in the vanilla extract.
Step 3: Split the Frosting
Divide the frosting evenly into two bowls. Add the lemon zest to one bowl and mix until fully combined. Add the strawberry powder to the other bowl and mix until smooth and pink.
Step 4: Create the Two-Tone Frosting
Lay a large piece of plastic wrap flat on your counter. Spread the lemon cream cheese frosting in a line on one half of the plastic wrap. On the other half, spread the strawberry frosting in a line right next to the lemon frosting. Carefully roll the plastic wrap into a log and twist the ends. Place the log into a piping bag fitted with your favorite frosting tip.
Step 5: Frost the Cupcakes
Pipe the frosting onto the cooled cupcakes in a swirl to showcase the two-tone effect. Top with a fresh strawberry, if desired.
Tips for the Best Strawberry Lemonade Cupcakes
- Use Fresh Lemons: Freshly squeezed lemon juice and zest provide the brightest flavor. Avoid bottled juice for the best results.
- Room-Temperature Ingredients: Ensure your eggs, cream cheese, and butter are at room temperature for smooth mixing.
- Don’t Overmix: Overmixing the batter can make your cupcakes dense instead of light and fluffy.
- Chill the Frosting: If your frosting is too soft to pipe, chill it in the refrigerator for 10–15 minutes.
- Decorate Just Before Serving: Adding fresh strawberries as a garnish is best done right before serving to keep them fresh.
Nutritional Information
Here’s the approximate nutritional breakdown per cupcake (with frosting):
| Nutrient | Amount (Per Cupcake) |
|---|---|
| Calories | 320 kcal |
| Carbohydrates | 42 g |
| Protein | 4 g |
| Fat | 16 g |
| Saturated Fat | 8 g |
| Cholesterol | 45 mg |
| Sodium | 210 mg |
| Sugar | 30 g |
| Vitamin C | 8 mg |
Creative Variations
1. Gluten-Free Option
Substitute the all-purpose flour with a 1:1 gluten-free flour blend.
2. Vegan Adaptation
Use plant-based milk, vegan butter, and vegan cream cheese to make the recipe dairy-free. Replace the eggs with a flaxseed or chia seed egg substitute.
3. Extra Fruity Twist
Mix chopped fresh strawberries into the batter for bursts of strawberry flavor in every bite.
4. Mini Cupcakes
Turn this recipe into bite-sized treats by using a mini muffin pan. Reduce the baking time to 8–10 minutes.
5. Lemon-Only Cupcakes
If you’re not a fan of strawberries, skip the strawberry frosting and double the lemon frosting for a zesty finish.
Frequently Asked Questions (FAQs)
1. Can I make the cupcakes ahead of time?
Yes! You can bake the cupcakes up to two days in advance. Store them in an airtight container at room temperature, and frost them the day you plan to serve.
2. Can I freeze the cupcakes?
Absolutely! Freeze the unfrosted cupcakes in an airtight container for up to 2 months. Thaw them at room temperature before decorating.
3. What can I use instead of freeze-dried strawberries?
If you can’t find freeze-dried strawberries, try using strawberry jam or puree. However, the color and texture of the frosting may vary.
4. How do I store leftover cupcakes?
Store the frosted cupcakes in the refrigerator in an airtight container for up to 3 days. Bring them to room temperature before serving.
5. What piping tip works best for the frosting?
A large star tip, such as Wilton 1M, creates beautiful swirls and highlights the two-tone effect.
6. Can I use bottled lemon juice?
Freshly squeezed lemon juice is highly recommended for the best flavor, but bottled lemon juice can be used in a pinch.
Bake These Cupcakes Today!
Strawberry Lemonade Cupcakes are the perfect way to add a little sweetness and sunshine to your day. With their moist lemon cake base, creamy two-tone frosting, and vibrant flavors, these cupcakes are guaranteed to delight your family and friends.
So, what are you waiting for? Gather your ingredients, preheat your oven, and start baking! Your taste buds will thank you.
Strawberry Lemonade Cupcakes: A Burst of Sweet & Tangy Perfection
Strawberry Lemonade Cupcakes bring together the refreshing tartness of lemons and the natural sweetness of strawberries in a moist, fluffy cupcake. Topped with a stunning two-tone cream cheese frosting, these cupcakes are a feast for the eyes and the taste buds—perfect for any occasion!
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the 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
For the Strawberry & 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
Optional Toppings:
- Fresh strawberries for garnish
Instructions
Make the Cupcakes:
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
- Prepare Dry Ingredients: In a large bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
- Mix Wet Ingredients: In another bowl, whisk eggs and sugar until slightly pale. Add vanilla extract and oil, mixing until smooth.
- Combine Wet & Dry Ingredients: Gradually add half the dry mixture to the wet ingredients. Stir gently, then add milk, lemon juice, and lemon zest. Mix until combined, then fold in the remaining dry ingredients without overmixing.
- Bake: Fill cupcake liners 2/3 full. Bake for 12–15 minutes, or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
Make the Frostings:
- Prepare Freeze-Dried Strawberries: Pulverize freeze-dried strawberries into a fine powder using a food processor. Sift out any large particles.
- Cream the Base Ingredients: Beat cream cheese and butter together for 3 minutes until fluffy. Gradually add powdered sugar, mixing on low, then increase speed to medium and beat for another 2 minutes. Stir in vanilla extract.
- Split the Frosting: Divide frosting into two bowls. Add lemon zest to one bowl and strawberry powder to the other. Mix each until smooth.
Create Two-Tone Frosting:
- Assemble the Frosting Log: Spread each frosting in parallel lines on a large piece of plastic wrap. Roll into a log, twist ends, and place into a piping bag fitted with a large star tip.
- Decorate Cupcakes: Pipe two-tone swirls onto cooled cupcakes. Garnish with fresh strawberries, if desired.
Notes
- Room-Temperature Ingredients: Ensure eggs, cream cheese, and butter are at room temperature for smoother mixing.
- Storage: Refrigerate frosted cupcakes in an airtight container for up to 3 days. Bring to room temperature before serving.
- Freezing: Freeze unfrosted cupcakes for up to 2 months. Thaw at room temperature before decorating.
- Customization: Add chopped strawberries to the batter for extra bursts of flavor.