Fluffy strawberry lemonade cupcakes with zesty lemon zest and sweet berry swirls—light, tangy, and perfect for summer parties or sunny-day treats.
Ingredients You’ll Need
Ingredients You’ll Need
The magic of these cupcakes comes from a handful of wholesome, kitchen-staple ingredients. Each one plays a special role, from building the tender crumb to lending natural color and tangy sweetness. Here’s what you’ll need, plus a little insider tip for each:
- All-purpose flour: The backbone of your cupcake, it ensures structure while keeping things light.
- Baking soda: Just a bit adds the lift, making your cupcakes rise high and fluffy.
- Salt: Balances the sweetness and brightens the flavors—don’t skip it!
- Unsalted butter (for both batter and frosting): Softened butter creates richness and is key for a silky, creamy frosting.
- Sugar: Sweetens every bite—regular granulated sugar works best for the batter.
- Eggs: These give the cupcakes stability and a tender, moist texture.
- Milk: Adds moisture and helps blend all the ingredients smoothly together.
- Fresh lemon juice: The star of the show—squeeze it fresh for the best zesty, tangy flavor.
- Lemon zest: Don’t miss out on the zest! It infuses the cupcakes with intense citrus aroma.
- Vanilla extract: Rounds out all the flavors and adds lovely depth.
- Powdered sugar: Essential for that dreamy, fluffy pink frosting.
- Mashed strawberries: Use ripe berries for bold color and sweet, fruity flavor.
- Optional pinch of salt (for frosting): Just a little brings the strawberry and butter flavors forward.
How to Make Strawberry Lemonade Cupcakes
Step 1: Prep Your Cupcake Tin
Start by preheating your oven to 350°F, then line a standard 12-cup muffin tin with cupcake liners. Lining your tin not only makes cleanup a breeze, but also helps your cupcakes bake up beautifully domed and golden.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, and salt. Mixing these first ensures even distribution—no one wants a surprise salty pocket or a flat cupcake!
Step 3: Cream Butter and Sugar
In a large mixing bowl, cream the softened butter and sugar together until the mixture is light and fluffy—aim for a creamy, almost whipped consistency. This step creates air pockets for a tender cupcake crumb.
Step 4: Add Eggs
Add your eggs one at a time, beating well after each addition. This gradual approach helps incorporate more air and delivers a smoother, lighter batter.
Step 5: Pour in the Flavors
Stir in the milk, fresh lemon juice, lemon zest, and vanilla extract. This not only hydrates the batter, but infuses every bite with that vibrant strawberry lemonade tang you’re after.
Step 6: Combine Wet and Dry Ingredients
Gradually add in the dry ingredients, mixing gently just until combined. Be careful not to overmix—stop as soon as you no longer see dry flour. This keeps your Strawberry Lemonade Cupcakes super soft.
Step 7: Bake
Divide the batter evenly among the liners and pop them in the oven. Bake for 18 to 20 minutes, until the tops are lightly golden and spring back when touched. Let them cool in the tin for a few minutes before transferring to a wire rack.
Step 8: Make the Strawberry Frosting
While your cupcakes cool, beat the softened butter for the frosting until it’s creamy. Slowly add the powdered sugar until the mixture is smooth and fluffy, then blend in the mashed strawberries and vanilla extract. If it’s too runny, add a little more powdered sugar; too thick, and a splash of milk will do the trick. A pinch of salt sharpens all the flavors.
Step 9: Frost and Finish
Once your Strawberry Lemonade Cupcakes are completely cool, pipe or spread the strawberry frosting generously on top. Admire that swirl of pink—festive and inviting!
How to Serve Strawberry Lemonade Cupcakes
Garnishes
For extra sparkle, try topping each cupcake with a fresh strawberry slice, a twist of lemon peel, or even edible glitter for a whimsical touch. These little additions make your Strawberry Lemonade Cupcakes not just delicious but absolutely show-stopping.
Side Dishes
Pair your cupcakes with a cool scoop of lemon sorbet or bowls of fresh berries for a colorful dessert platter. If serving at a tea or picnic, add a pitcher of homemade strawberry lemonade on the side for an extra burst of fruity refreshment.
Creative Ways to Present
Try arranging your cupcakes on a tiered stand with pastel napkins for a garden party vibe, or tuck each one into a clear gift box tied with ribbon for a cheerful party favor. Strawberry Lemonade Cupcakes also look stunning displayed on a bed of fresh lemon slices or strawberries at your next brunch or picnic.
Make Ahead and Storage
Storing Leftovers
These cupcakes can be stored tightly covered at room temperature for up to 1 day, or in the refrigerator for up to 3 days. The strawberry frosting stays freshest when chilled—just let cupcakes sit at room temperature for 20 minutes before serving for best flavor and texture.
Freezing
If you’d like to have homemade treats on standby, freeze the unfrosted Strawberry Lemonade Cupcakes in a well-sealed container for up to 2 months. Thaw at room temperature, then frost just before serving for that freshly-made taste.
Reheating
While you don’t need to reheat these cupcakes, if serving from chilled, allow the frosted cupcakes to rest at room temperature for 20 to 30 minutes. This brings out the full flavor of the butter and brightens up the strawberry frosting—no microwave needed!
FAQs
Can I use frozen strawberries for the frosting?
Absolutely! Just thaw them completely and drain off any excess liquid before mashing, so your frosting stays light and fluffy.
How do I get the brightest lemon flavor?
Use freshly squeezed lemon juice and be generous with the zest. The oils in the zest pack the biggest punch of citrus aroma and taste for your Strawberry Lemonade Cupcakes.
Can these cupcakes be made gluten-free?
Of course! Swap the all-purpose flour for a 1-to-1 gluten-free baking blend. The result is just as delightful: soft, tender, and full of that unmistakable strawberry lemonade charm.
What’s the best way to frost cupcakes if I don’t have a piping bag?
You can use a simple zip-top bag with the corner snipped off, or even a butter knife or small offset spatula. It’s all about that luscious swirl, no fancy tools required!
Can I double the recipe for a party?
Certainly! Double all the ingredients and bake in batches if needed. Strawberry Lemonade Cupcakes are a crowd favorite, so having extras on hand is always a good idea.
Final Thoughts
I hope this recipe brings as much sunshine to your kitchen as it has to mine! Bright, zesty, and bursting with berry joy, Strawberry Lemonade Cupcakes are pure happiness in every bite. Give them a try, share them, and watch them disappear at your next gathering—you’ll be glad you did!
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Strawberry Lemonade Cupcakes Recipe
- Total Time: 40 mins
- Yield: 12 cupcakes
- Diet: Vegetarian
Description
Fluffy strawberry lemonade cupcakes with zesty lemon zest and sweet berry swirls—light, tangy, and perfect for summer parties or sunny-day treats.
Ingredients
Cupcakes
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1/2 cup milk
- 1/4 cup fresh lemon juice
- Zest of 1 lemon
- 1 tsp vanilla extract
Frosting
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/3 cup mashed strawberries
- 1 tsp vanilla extract
- Optional: pinch of salt
Instructions
- Prep and Preheat – Preheat your oven to 350°F (175°C) and line a standard muffin tin with 12 cupcake liners to prevent sticking and ensure easy removal.
- Mix Dry Ingredients – In a medium bowl, whisk together the flour, baking soda, and salt. Set aside; this will ensure your dry ingredients are evenly incorporated.
- Cream Butter and Sugar – In a large mixing bowl, beat the softened butter and sugar with an electric mixer until the mixture is light and fluffy, about 2–3 minutes.
- Add Eggs – Add the eggs one at a time, mixing well after each addition. This helps the batter become smooth and cohesive.
- Incorporate Wet Ingredients – Mix in the milk, fresh lemon juice, lemon zest, and vanilla extract. The batter may look a little curdled—this is normal due to the lemon juice and will smooth out when you add the dry ingredients.
- Combine Dry and Wet – Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix, as this can make the cupcakes dense.
- Fill and Bake – Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18–20 minutes, or until the cupcakes are golden and spring back lightly when touched.
- Cool the Cupcakes – Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
- Make the Strawberry Frosting – In a clean bowl, beat the softened butter until creamy. Gradually add the powdered sugar, then mix in the mashed strawberries and vanilla extract. Add a pinch of salt if desired. Adjust frosting consistency with a bit more sugar (for thicker) or strawberries (for thinner), if needed.
- Frost and Serve – Pipe or spread the strawberry frosting onto the completely cooled cupcakes. Garnish with fresh strawberry slices or lemon zest if desired, and enjoy!
Notes
- Ensure cupcakes are completely cool before frosting to prevent the buttercream from melting.
- If your frosting becomes too runny, add more powdered sugar; if it’s too thick, add a bit more mashed strawberries or a splash of milk.
- For enhanced strawberry flavor, macerate the berries with a little sugar before mashing.
- Garnish with fresh strawberries, lemon zest, or sprinkles for an extra special touch.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 35g
- Sodium: 100mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 55mg