Indulge in the refreshing taste of Strawberry Lemonade Cupcakes with this easy recipe! Perfect for any occasion, these cupcakes blend zesty lemon with sweet strawberry puree for a delightful treat. You'll find step-by-step instructions to whip up moist cupcakes topped with creamy strawberry lemonade frosting. Ready to impress your friends and family? Click through to discover the full recipe and bring a burst of flavor to your desserts!
1 cup all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
2 large eggs
1/4 cup lemon juice (freshly squeezed)
Zest of 1 lemon
1/2 cup strawberry puree (fresh strawberries blended)
1/4 cup milk
1 teaspoon vanilla extract
For the frosting:
1/2 cup unsalted butter, softened
2 cups powdered sugar
1/4 cup strawberry puree
1 tablespoon lemon juice
1 tablespoon lemon zest
Optional: Fresh strawberries and lemon slices for garnish
![To make your Strawberry Lemonade Cupcakes, gather the following items: - 1 cup all-purpose flour - 1/2 cup granulated sugar - 1/2 teaspoon baking powder - 1/4 teaspoon baking soda - 1/4 teaspoon salt - 1/2 cup unsalted butter, softened - 2 large eggs - 1/4 cup lemon juice (freshly squeezed) - Zest of 1 lemon - 1/2 cup strawberry puree (fresh strawberries blended) - 1/4 cup milk - 1 teaspoon vanilla extract - For the frosting: - 1/2 cup unsalted butter, softened - 2 cups powdered sugar - 1/4 cup strawberry puree - 1 tablespoon lemon juice - 1 tablespoon lemon zest You can add a fun touch with these garnishes: - Fresh strawberries - Lemon slices These will make your cupcakes look bright and fresh. To bake these cupcakes, you will need: - A 12-cup muffin tin - Cupcake liners - Mixing bowls - Whisk - Hand mixer or stand mixer - Piping bag or knife for frosting - Measuring cups and spoons Having these tools ready will help you create perfect cupcakes every time. Enjoy the fun of baking! You can find the full recipe for Strawberry Lemonade Cupcakes in the earlier sections. Start by preheating your oven to 350°F (175°C). This step is key for even baking. Next, take a 12-cup muffin tin and line it with cupcake liners. This makes for easy cleanup and keeps your cupcakes from sticking. In a medium bowl, whisk together the following dry ingredients: - 1 cup all-purpose flour - 1/2 teaspoon baking powder - 1/4 teaspoon baking soda - 1/4 teaspoon salt Whisk until everything is mixed well. Setting this aside lets you focus on the wet ingredients next. In a large mixing bowl, start by beating together: - 1/2 cup unsalted butter, softened - 1/2 cup granulated sugar Mix these until they are light and fluffy, about 2-3 minutes. Then, add in two large eggs, one at a time. It is important to mix well after each addition. Next, pour in: - 1/4 cup freshly squeezed lemon juice - Zest of 1 lemon - 1 teaspoon vanilla extract Mix until everything is well combined. Now, gradually add the dry ingredients to this wet mixture, alternating with: - 1/4 cup milk Start and finish with the flour mix. This helps keep the batter smooth. Finally, gently fold in: - 1/2 cup strawberry puree Make sure the puree is evenly mixed in. Now, divide the batter evenly into the cupcake liners, filling each about two-thirds full. Bake them in the oven for 15-18 minutes. Use a toothpick to check if they are done; it should come out clean. Let them cool in the pan for 5 minutes before moving them to a wire rack to cool completely. For the frosting, follow the [Full Recipe] instructions to create a delicious topping! To make your cupcakes fluffy, you need to cream the butter and sugar well. Beat them together until the mix is light and airy. This step is key for a nice texture. Use room temperature butter for the best results. It mixes easily and helps trap air. Make sure not to overmix the batter after adding the flour. This can make your cupcakes dense. Mix just until you combine the ingredients. When frosting your cupcakes, start with cool cupcakes. This helps the frosting stay firm. Use a piping bag for a neat look. If you don't have one, a knife works too. For even coverage, frost in circles. Begin from the center and work your way out. If your frosting is too soft, chill it for a bit. A little chill can make a big difference. Fresh strawberries offer the best flavor and texture. Use ripe berries for sweetness. If you choose frozen, thaw them first. Drain excess liquid to avoid a watery batter. Blend until smooth for the puree. Both options work, but fresh gives a brighter taste. Adjust sweetness if using frozen berries, as they can be less sweet. For the best results, taste as you go. For the full recipe, check out the detailed steps to create these lovely Strawberry Lemonade Cupcakes! {{image_2}} You can easily switch up flavors in these cupcakes. Try using raspberries instead of strawberries. They add a nice tartness. Blueberries also work well, giving a sweet twist. For a tropical vibe, mango or pineapple puree makes a fun change. You can mix lemon zest with other fruits for a unique taste. Experimenting with different fruits keeps the recipe fresh and exciting. Making gluten-free cupcakes is simple. Just swap all-purpose flour for a gluten-free blend. Make sure it has a binding agent like xanthan gum. For a dairy-free option, use coconut oil instead of butter. Almond milk or oat milk works great in place of regular milk. You can still enjoy these cupcakes while sticking to your diet. The frosting can also change to match your taste. You can use whipped cream for a lighter texture. Add a few drops of food coloring for fun colors. If you're feeling adventurous, mix in a bit of chocolate or matcha powder for a twist. Try topping with crushed nuts or sprinkles for a fun crunch. These ideas can help you make your cupcakes stand out. For the full recipe, check the link above! After baking, let your cupcakes cool completely. Place them in an airtight container. This keeps them moist and fresh. You can store them on the counter for up to three days. If you want to keep them longer, consider freezing. To freeze, wrap each cupcake tightly in plastic wrap. Then, place them in a freezer-safe bag or container. This prevents freezer burn. You can freeze them for up to three months. When ready to eat, thaw them in the fridge overnight. For the best taste, enjoy your cupcakes within a few days. If you see any signs of mold or an off smell, throw them away. Always check your cupcakes before serving. Keeping them covered helps maintain their flavor and texture. If you want to try a fresh batch, check the Full Recipe for all the details! Yes, you can make these cupcakes ahead of time. Bake them and let them cool completely. Store them in an airtight container at room temperature. They stay fresh for about two days. If you want them to last longer, freeze them. Just wrap each cupcake in plastic wrap. Thaw them at room temperature before frosting. If you don't have strawberry puree, you can use other fruit purees. Raspberry or blueberry purees work well too. You can also use lemon curd for a citrus twist. Just keep in mind that it will change the flavor slightly. Make sure the puree is smooth and not too thick. To add more tartness, increase the lemon juice in the batter. You can also add extra lemon zest. Another option is to use a tart fruit puree, like raspberry. For the frosting, add more lemon juice or zest. This will give your cupcakes a nice zing! You learned how to make delicious strawberry lemonade cupcakes. I shared key ingredients, tools, and steps. You also got tips for fluffy cupcakes and frosting. We talked about fun variations and how to store your treats. In the end, these cupcakes are easy and fun. With this guide, you can impress anyone. Enjoy baking and sharing your sweet creations!](https://recipespursuit.com/wp-content/uploads/2025/07/f57aa27d-1af3-4426-ae5f-10cd82cc86a5-250x250.webp)