Nothing says sunshine quite like a cupcake that tastes like your favorite summer sip—enter Strawberry Lemonade Cupcakes, the ultimate Summer Dessert Cupcakes mashup. Imagine biting into a tender lemon crumb that’s bright but never puckery, then swooning over clouds of pink Strawberry Lemon Frosting made from real berries. Pour yourself a tall glass of inspiration—these cupcakes are about to become your new go-to for picnics, birthday parties, or just because you’re craving something sweet.
Why You’ll Flip for These Cupcakes
Have you ever wondered how to capture that perfect glass-of-strawberry-lemonade vibe in dessert form? These treats nail it. The base is a Spring Cupcakes Easy dream: soft, moist lemon cake studded with zest and juiced up with fresh lemon juice, but balanced by butter, milk, and sour cream for extra tenderness. Then comes the swirl of homemade frosting, where we ditch any artificial flavorings in favor of real berry magic. The result? An Instagram-worthy stack of pastel delights that tastes even better than it looks.
The Lemon Cupcake Lowdown
What makes these lemon cupcakes so irresistible? It’s all in the details:
- Room-Temp Rule: Always bring butter, eggs, and milk to room temperature. This little step ensures a silky batter with no random lumps.
- Dry-Wet Dance: Add your dry ingredients in batches, alternating with wet. This method creates an even crumb and avoids those dreaded tunnels.
- No Overmixing: Stop mixing when ingredients just combine. Bold Tip: Overworked batter = tough cupcakes—no thanks!
- Fill ‘Em Right: Only fill liners ¾ full. Too much batter leads to overflow disasters, and nobody wants ugly muffin tops.
Follow these steps, and you’ll have perfectly domed cakes that are springy to the touch and bursting with lemony flair. FYI, if you’re scouting Things To Bake With Lemons, this recipe sits at the top of the list.
Mastering the Strawberry Frosting
Sure, you could cheat with store-bought mixes, but why settle when homemade is just a little extra work for a whole lot of WOW? Here’s how to turn fresh strawberries into a frosting that’s silky, sweet, and seed-free:
- Berry Prep: Core your strawberries and blitz them in a blender.
- Seed Sift: Push the puree through a fine-mesh sieve to catch seeds—because nobody wants crunchy specks in their frosting.
- Jam It Up: Simmer over medium-low heat until the puree thickens to jam consistency (about 15 minutes). Let it cool completely—Bold Tip: Warm puree will turn your butter mixture into a sad, melted mess.
- Butter & Sugar: Beat room-temp butter with powdered sugar until light and fluffy.
- Berry Bliss: Gently fold in the cooled puree until swirls of pink perfection appear.
Pipe this Fun Yummy Desserts dream onto your cupcakes using a star tip for a bakery-style finish, or slather it on with a knife if you’re feeling casual. Either way, get ready to impress.
Why These Belong on Every Menu
- Spring Flavors Sweets: Fresh fruit and citrus make these cupcakes ideal for spring gatherings or Easter brunch.
- Easy Treats To Sell Bake Sale: Their eye-catching colors and delicious combo make them instant best-sellers.
- Summer Treats Recipes: Perfect for backyard cookouts or poolside parties—no melting required.
- Spring Themed Food Ideas: Pastel frosting and lemon notes fit right into any seasonal spread.
Pro Tips for Cupcake Success
- Don’t Rush the Bake: Keep an eye on your oven, but resist opening the door too often—air pressure changes can make your cakes collapse.
- Cool Completely: Frost only when cupcakes are fully cool, or frosting will slide right off.
- Storing: These stay fresh for 2–3 days at room temperature in an airtight container. Love on them a bit longer by refrigerating, but let them return to room temp before eating.
Ready, Set, Bake!
Whether it’s a family gathering, a bake sale, or you just need a little pick-me-up, these Strawberry Lemonade Cupcakes deliver on flavor, fun, and flair. They combine the zesty charm of lemon bars with the sweet nostalgia of strawberry milk, crafted into the perfect handheld dessert.
So grab your mixing bowls, fire up your oven, and let’s bake sunshine into cupcakes. Trust me, once you taste these, you’ll be dreaming up more Creative Muffin Ideas (and yes, I’m already planning a blueberry-lavender version…). Who needs a glass when you can have a cupcake that tastes just like summer?
Strawberry Lemonade Cupcakes: Summer Dessert Cupcakes
- Total Time: 2 hours 1 minutes
- Yield: 12 cupcakes
Description
Light, fluffy lemon cakes topped with perfectly pink strawberry buttercream—no artificial junk, just real fruit and a touch of sweetness that’ll have everyone asking for the recipe.
Ingredients
Lemon Cake
- 187.5 g (1½ cups) all-purpose flour
- 2 tsp baking powder
- ¼ tsp fine salt
- 112 g (½ cup) unsalted butter, softened
- 200 g (1 cup) granulated sugar
- 2 tbsp lemon zest (from about 2 large lemons)
- 2 large eggs, beaten
- 1½ tsp pure vanilla extract
- 60 ml (¼ cup) whole milk, room temperature
- 60 ml (¼ cup) sour cream, room temperature
- 60 ml (¼ cup) freshly squeezed lemon juice
Fresh Strawberry Frosting
- 226 g (8 oz) strawberries, fresh or thawed if frozen
- 168 g (¾ cup) unsalted butter, slightly firm yet spreadable
- 330–440 g (3–4 cups) powdered sugar, sifted
- 1 Tbsp heavy cream (optional, to adjust consistency)
Instructions
Cake Prep
- Heat & Line: Preheat oven to 350°F (180°C) (160°C fan). Tuck liners into a 12-cup muffin tin.
- Dry Mix: In a bowl, whisk together flour, baking powder, and salt. Set aside.
- Cream Butter & Sugar: Beat the softened butter with sugar and lemon zest on medium speed until light—about 2–3 minutes.
- Add Eggs & Vanilla: Pour in the beaten eggs and vanilla; mix until homogenous.
- Alternate Mixing: With mixer on low, add one-third of the dry ingredients, then half of the sour cream, scraping bowl as needed. Repeat with another third of dry, then the milk, and finish with the remaining flour. Stir in lemon juice last, whisking gently to smooth out any lumps.
- Fill & Bake: Divide batter among liners, filling each ¾ full. Bake 15–18 minutes or until a toothpick comes out clean. Cool cupcakes in the pan for 10 minutes, then transfer to a wire rack.
Strawberry Buttercream
- Puree Berries: Hull strawberries, blitz in a blender to a smooth juice.
- Seed-Out: Press puree through a fine sieve, discarding seeds.
- Reduce: Simmer the sieved juice over low heat, stirring occasionally, until it thickens to the consistency of jam (about 12–15 minutes). Let cool completely.
- Cream Butter & Sugar: In a clean bowl, beat butter at medium speed until fluffy. Gradually add 2 cups powdered sugar, starting slow to avoid clouds of sugar.
- Flavor & Thin: Mix in 2–3 Tbsp of the cooled strawberry reduction. Beat until pink swirls appear, then sift in remaining sugar ½ cup at a time, adding more puree if needed for taste. If the frosting feels too stiff, whisk in up to 1 Tbsp heavy cream.
- Frost: Once cupcakes are fully cooled, pipe or spread the strawberry buttercream on top.
Notes
Pro Tips
- Room-Temp Rules: Bring butter, eggs, milk, and sour cream to room temperature for a smooth batter.
- Even Filling: Filling liners too full leads to overflow—stick to ¾ capacity.
- Freeze-Thaw Warning: If using frozen berries, thaw completely (no syrup) before pureeing, and allow extra time for reduction.
- Make-Ahead: Bake cakes and reduce strawberry puree up to a day ahead; store cooled components separately, then assemble before serving.
Storage
Keep cupcakes in a covered container: at room temperature up to 24 hours (frosting is perishable) or refrigerated up to 3 days—bring to room temp before indulging.
- Prep Time: 1 hour
- Cooling Time: 45 minutes
- Cook Time: 16 minutes
- Category: Desserts
Nutrition
- Calories: 446kcal
- Sugar: 48g
- Sodium: 69mg
- Fat: 22g
- Saturated Fat: 13g
- Carbohydrates: 61g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 87mg