Strawberry Lemonade Cupcakes Sweet and Tart Delight

Name: Strawberry Lemonade Cupcakes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 1.5 cups all-purpose flour; 1 teaspoon baking powder; 0.5 teaspoon baking soda; 0.25 teaspoon salt; 0.5 cups unsalted butter, softened; 1 cups granulated sugar; 2 large eggs; 2 teaspoons vanilla extract; 0.5 cups buttermilk; 0.5 cups fresh lemon juice (about 2 lemons); 1 zest of 1 lemon; 1 cups fresh strawberries, pureed; 0.5 cups powdered sugar (for frosting); 2 cups heavy whipping cream; 1 tablespoon lemon zest (for frosting)

October 15, 2025September 16, 2025 by Emma Smith

Are you ready to indulge in a sweet and tangy treat? Strawberry Lemonade Cupcakes bring summer’s brightest flavors to your kitchen, mixing the freshness of strawberries with zesty lemon. You’ll love how easy these cupcakes are to make, whether you’re a baking rookie or a pro. Let’s dive into the delicious world of Strawberry Lemonade Cupcakes and create a dessert that everyone will rave about!

Why I Love This Recipe

Refreshing Flavor: The combination of strawberries and lemon creates a delightful balance of sweetness and tartness in every bite.
Perfect for Any Occasion: These cupcakes are ideal for summer parties, picnics, or just a sweet treat at home.
Easy to Make: This recipe is straightforward, making it perfect for bakers of all skill levels to whip up a batch.
Beautiful Presentation: The vibrant colors and whipped frosting make these cupcakes visually stunning, sure to impress your guests.

Ingredients

List of Ingredients for Strawberry Lemonade Cupcakes

– 1 ½ cups all-purpose flour

– 1 teaspoon baking powder

– ½ teaspoon baking soda

– ¼ teaspoon salt

– ½ cup unsalted butter, softened

– 1 cup granulated sugar

– 2 large eggs

– 2 teaspoons vanilla extract

– ½ cup buttermilk

– ½ cup fresh lemon juice (about 2 lemons)

– Zest of 1 lemon

– 1 cup fresh strawberries, pureed

– ½ cup powdered sugar (for frosting)

– 2 cups heavy whipping cream

– 1 tablespoon lemon zest (for frosting)

Measurement Details

I always measure flour carefully. Too much flour makes cupcakes dry. Use a spoon to scoop flour into a measuring cup. Level it off with a knife. For liquids, like lemon juice, use a liquid measuring cup. Fill it to the right mark for accurate amounts. This makes a big difference in your final product.

Ingredient Substitutions

You can make these cupcakes gluten-free. Just swap the all-purpose flour with a gluten-free blend. Look for one that has xanthan gum. For a vegan option, replace the eggs with flax eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water for each egg. Use almond or coconut milk instead of buttermilk. This way, you still get the sweet and tart flavor everyone loves.

Step-by-Step Instructions

Prepping the Oven and Muffin Tin

First, set your oven to 350°F (175°C). This temperature helps the cupcakes rise perfectly. Next, take a muffin tin and line it with cupcake liners. This keeps the cupcakes from sticking and makes for easy cleanup.

Mixing the Batter

In a medium bowl, mix together 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ¼ teaspoon of salt. Set this mix aside for later. In a large bowl, cream ½ cup of softened unsalted butter with 1 cup of granulated sugar. Beat them together for about 3-4 minutes until it looks light and fluffy.

Now, add in 2 large eggs, one at a time. Make sure each egg blends in well before adding the next. Stir in 2 teaspoons of vanilla extract next, which adds a nice flavor. Slowly mix in ½ cup of buttermilk, ½ cup of fresh lemon juice, and the zest of 1 lemon. This gives the batter its tangy taste.

Gently fold in the flour mix until just combined. Then, carefully add in 1 cup of pureed fresh strawberries. This is where the magic happens! You want the batter to be smooth but not over-mixed.

Baking and Cooling the Cupcakes

Divide the batter evenly into the lined muffin tin. Fill each liner about 2/3 full, which allows room for the cupcakes to rise. Bake them for 18-20 minutes. Check them by inserting a toothpick in the center. If it comes out clean, they are ready!

Let the cupcakes cool in the pan for 5 minutes. Then, transfer them to a wire rack to cool completely. This cooling step is crucial for frosting later.

Frosting Preparation Steps

While the cupcakes cool, prepare the frosting. In a large bowl, beat 2 cups of heavy whipping cream until soft peaks form. Slowly add ½ cup of powdered sugar and 1 tablespoon of lemon zest. Continue to beat until stiff peaks form. This frosting is light and full of flavor, perfect for our cupcakes!

Once the cupcakes are cool, use a piping bag or spatula to frost them generously. For a lovely touch, add a slice of fresh strawberry and a sprinkle of lemon zest on top. Enjoy this sweet and tart delight!

Tips & Tricks

Achieving the Best Texture for Cupcakes

To get soft and fluffy cupcakes, use room temperature butter and eggs. This helps the butter cream well with sugar. Cream them together until the mix looks light and airy. Avoid over-mixing the batter once you add the flour. Over-mixing can make the cupcakes tough. Fold in the strawberries gently. This keeps the batter light and adds flavor.

Common Mistakes to Avoid

One common mistake is not measuring ingredients correctly. Use measuring cups and spoons to get accurate amounts. If you skip the salt, your cupcakes may taste flat. Another mistake is opening the oven too soon. This can make the cupcakes sink. Wait until the baking time is almost done before checking. Always test with a toothpick. If it comes out clean, your cupcakes are ready.

How to Perfect the Whipped Frosting

Start with cold heavy cream for the best results. Use a large bowl and a whisk or mixer. Beat on medium speed until soft peaks form. Gradually add powdered sugar and lemon zest. This adds sweetness and flavor. Continue beating until stiff peaks form. Don’t overbeat it, or the frosting may turn grainy. Use a piping bag for a pretty look or a spatula for a smooth finish.

Pro Tips

Use Fresh Ingredients: For the best flavor, make sure to use fresh strawberries and lemons. The natural sweetness and acidity will enhance your cupcakes.
Don’t Overmix: When combining the wet and dry ingredients, mix just until incorporated. Overmixing can result in dense cupcakes.
Cool Completely: Allow the cupcakes to cool completely before frosting. This prevents the frosting from melting and losing its shape.
Experiment with Toppings: Feel free to get creative with toppings! Try adding a drizzle of lemon glaze or a sprinkle of crushed graham crackers for added texture.

Variations

Gluten-Free Strawberry Lemonade Cupcakes

You can make these cupcakes gluten-free. Use a good gluten-free flour blend. Replace the all-purpose flour with 1 ½ cups of this blend. The texture will still be light and fluffy. Make sure to check the blend for xanthan gum. This helps give the cupcakes structure.

Vegan Strawberry Lemonade Cupcakes

To make vegan versions, swap eggs for flax eggs. Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water. Let it sit for a few minutes until it thickens. Use coconut oil instead of butter. Replace buttermilk with almond milk or soy milk mixed with lemon juice. These simple changes keep the flavor fresh and tangy.

Different Frosting Ideas

Frosting can change your cupcake game. You can use cream cheese frosting for a richer taste. Mix 8 oz of cream cheese with ½ cup of butter. Add powdered sugar and lemon zest to taste. Another idea is a citrus frosting. Use orange or lime zest for a twist. This keeps your cupcakes exciting and full of flavor.

Storage Info

How to Store Leftover Cupcakes

To keep your leftover cupcakes fresh, place them in an airtight container. You can leave them at room temperature for up to three days. If you want them to last longer, store them in the fridge. Just be sure to add a layer of plastic wrap to keep them moist.

Freezing Instructions

You can freeze these cupcakes for up to three months. First, let them cool completely. Then, wrap each cupcake tightly in plastic wrap. Place the wrapped cupcakes in a freezer-safe bag or container. When you’re ready to enjoy, take them out and let them thaw at room temperature.

Best Practices for Keeping Frosting Fresh

To keep your whipped frosting fresh, store it in an airtight container in the fridge. It will stay good for about three days. If you need to prepare it ahead, you can also freeze the frosting. Just place it in a freezer-safe bag. When you’re ready to use it, thaw it in the fridge overnight. Whip it again briefly for the best texture before frosting your cupcakes.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, you can use frozen strawberries. Thaw them first and drain excess liquid. This keeps your batter from getting too watery. Frozen strawberries work well, but fresh ones give a better flavor. They also add a nice texture to the cupcakes.

How to make cupcake batter in advance?

You can mix the batter ahead of time and store it. Place the batter in an airtight container. Keep it in the fridge for up to 24 hours. When ready, fill your cupcake liners and bake as directed. Just remember to mix it gently before using.

What can I substitute for buttermilk?

If you don’t have buttermilk, you can make your own. Mix one cup of milk with one tablespoon of vinegar or lemon juice. Let it sit for about five minutes. This will create a similar taste and texture. You can also use plain yogurt or sour cream as a substitute.

Making Strawberry Lemonade Cupcakes is simple and fun. We covered ingredients, measurements, and even clever substitutions for dietary needs. I shared step-by-step instructions, tips for the best texture, and common mistakes to avoid. You also learned about variations and storage methods to keep your cupcakes fresh.

Now, bake these delicious treats and share them with friends. Experiment with flavors and enjoy the process. Perfect cupcakes can brighten any day. Happy bakin

$- 1 ½ cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ¼ teaspoon salt - ½ cup unsalted butter, softened - 1 cup granulated sugar - 2 large eggs - 2 teaspoons vanilla extract - ½ cup buttermilk - ½ cup fresh lemon juice (about 2 lemons) - Zest of 1 lemon - 1 cup fresh strawberries, pureed - ½ cup powdered sugar (for frosting) - 2 cups heavy whipping cream - 1 tablespoon lemon zest (for frosting) I always measure flour carefully. Too much flour makes cupcakes dry. Use a spoon to scoop flour into a measuring cup. Level it off with a knife. For liquids, like lemon juice, use a liquid measuring cup. Fill it to the right mark for accurate amounts. This makes a big difference in your final product. You can make these cupcakes gluten-free. Just swap the all-purpose flour with a gluten-free blend. Look for one that has xanthan gum. For a vegan option, replace the eggs with flax eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water for each egg. Use almond or coconut milk instead of buttermilk. This way, you still get the sweet and tart flavor everyone loves. {{ingredient_image_1}} First, set your oven to 350°F (175°C). This temperature helps the cupcakes rise perfectly. Next, take a muffin tin and line it with cupcake liners. This keeps the cupcakes from sticking and makes for easy cleanup. In a medium bowl, mix together 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ¼ teaspoon of salt. Set this mix aside for later. In a large bowl, cream ½ cup of softened unsalted butter with 1 cup of granulated sugar. Beat them together for about 3-4 minutes until it looks light and fluffy. Now, add in 2 large eggs, one at a time. Make sure each egg blends in well before adding the next. Stir in 2 teaspoons of vanilla extract next, which adds a nice flavor. Slowly mix in ½ cup of buttermilk, ½ cup of fresh lemon juice, and the zest of 1 lemon. This gives the batter its tangy taste. Gently fold in the flour mix until just combined. Then, carefully add in 1 cup of pureed fresh strawberries. This is where the magic happens! You want the batter to be smooth but not over-mixed. Divide the batter evenly into the lined muffin tin. Fill each liner about 2/3 full, which allows room for the cupcakes to rise. Bake them for 18-20 minutes. Check them by inserting a toothpick in the center. If it comes out clean, they are ready! Let the cupcakes cool in the pan for 5 minutes. Then, transfer them to a wire rack to cool completely. This cooling step is crucial for frosting later. While the cupcakes cool, prepare the frosting. In a large bowl, beat 2 cups of heavy whipping cream until soft peaks form. Slowly add ½ cup of powdered sugar and 1 tablespoon of lemon zest. Continue to beat until stiff peaks form. This frosting is light and full of flavor, perfect for our cupcakes! Once the cupcakes are cool, use a piping bag or spatula to frost them generously. For a lovely touch, add a slice of fresh strawberry and a sprinkle of lemon zest on top. Enjoy this sweet and tart delight! To get soft and fluffy cupcakes, use room temperature butter and eggs. This helps the butter cream well with sugar. Cream them together until the mix looks light and airy. Avoid over-mixing the batter once you add the flour. Over-mixing can make the cupcakes tough. Fold in the strawberries gently. This keeps the batter light and adds flavor. One common mistake is not measuring ingredients correctly. Use measuring cups and spoons to get accurate amounts. If you skip the salt, your cupcakes may taste flat. Another mistake is opening the oven too soon. This can make the cupcakes sink. Wait until the baking time is almost done before checking. Always test with a toothpick. If it comes out clean, your cupcakes are ready. Start with cold heavy cream for the best results. Use a large bowl and a whisk or mixer. Beat on medium speed until soft peaks form. Gradually add powdered sugar and lemon zest. This adds sweetness and flavor. Continue beating until stiff peaks form. Don’t overbeat it, or the frosting may turn grainy. Use a piping bag for a pretty look or a spatula for a smooth finish. Pro Tips Use Fresh Ingredients: For the best flavor, make sure to use fresh strawberries and lemons. The natural sweetness and acidity will enhance your cupcakes. Don’t Overmix: When combining the wet and dry ingredients, mix just until incorporated. Overmixing can result in dense cupcakes. Cool Completely: Allow the cupcakes to cool completely before frosting. This prevents the frosting from melting and losing its shape. Experiment with Toppings: Feel free to get creative with toppings! Try adding a drizzle of lemon glaze or a sprinkle of crushed graham crackers for added texture. {{image_2}} You can make these cupcakes gluten-free. Use a good gluten-free flour blend. Replace the all-purpose flour with 1 ½ cups of this blend. The texture will still be light and fluffy. Make sure to check the blend for xanthan gum. This helps give the cupcakes structure. To make vegan versions, swap eggs for flax eggs. Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water. Let it sit for a few minutes until it thickens. Use coconut oil instead of butter. Replace buttermilk with almond milk or soy milk mixed with lemon juice. These simple changes keep the flavor fresh and tangy. Frosting can change your cupcake game. You can use cream cheese frosting for a richer taste. Mix 8 oz of cream cheese with ½ cup of butter. Add powdered sugar and lemon zest to taste. Another idea is a citrus frosting. Use orange or lime zest for a twist. This keeps your cupcakes exciting and full of flavor. To keep your leftover cupcakes fresh, place them in an airtight container. You can leave them at room temperature for up to three days. If you want them to last longer, store them in the fridge. Just be sure to add a layer of plastic wrap to keep them moist. You can freeze these cupcakes for up to three months. First, let them cool completely. Then, wrap each cupcake tightly in plastic wrap. Place the wrapped cupcakes in a freezer-safe bag or container. When you're ready to enjoy, take them out and let them thaw at room temperature. To keep your whipped frosting fresh, store it in an airtight container in the fridge. It will stay good for about three days. If you need to prepare it ahead, you can also freeze the frosting. Just place it in a freezer-safe bag. When you're ready to use it, thaw it in the fridge overnight. Whip it again briefly for the best texture before frosting your cupcakes. Yes, you can use frozen strawberries. Thaw them first and drain excess liquid. This keeps your batter from getting too watery. Frozen strawberries work well, but fresh ones give a better flavor. They also add a nice texture to the cupcakes. You can mix the batter ahead of time and store it. Place the batter in an airtight container. Keep it in the fridge for up to 24 hours. When ready, fill your cupcake liners and bake as directed. Just remember to mix it gently before using. If you don’t have buttermilk, you can make your own. Mix one cup of milk with one tablespoon of vinegar or lemon juice. Let it sit for about five minutes. This will create a similar taste and texture. You can also use plain yogurt or sour cream as a substitute. Making Strawberry Lemonade Cupcakes is simple and fun. We covered ingredients, measurements, and even clever substitutions for dietary needs. I shared step-by-step instructions, tips for the best texture, and common mistakes to avoid. You also learned about variations and storage methods to keep your cupcakes fresh. Now, bake these delicious treats and share them with friends. Experiment with flavors and enjoy the process. Perfect cupcakes can brighten any day. Happy baking!$