Strawberry Lemonade Cupcakes
Introduction
These Strawberry Lemonade Cupcakes are light, fluffy, and full of summery charm. A tart lemon base pairs beautifully with juicy strawberries and is topped with a luscious, tangy pink lemonade frosting. Whether you fill them with strawberry preserves or fresh fruit, these cupcakes are an irresistible twist on a classic drink!
Prep Time: 20 minutes
Bake Time: 18–20 minutes
Cooling + Frosting Time: 30 minutes
Total Time: ~1 hour 10 minutes
Ingredients
For the Cupcakes (Makes 12)
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
2 tsp lemon zest
2 tbsp fresh lemon juice
1/2 cup buttermilk (or milk + 1/2 tbsp lemon juice)
1/2 cup finely chopped fresh strawberries (blotted dry)
Optional Filling
1/3 cup strawberry jam or preserves
For the Pink Lemonade Frosting
1/2 cup unsalted butter, softened
2 cups powdered sugar
2 tbsp frozen pink lemonade concentrate (thawed)
1–2 tsp heavy cream or milk, as needed
Pinch of salt
Pink gel food coloring (optional)
Instructions
Preheat & Prep (5 minutes)
Preheat oven to 350°F (175°C).
Line a 12-cup muffin tin with cupcake liners.
Make the Batter (10 minutes)
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In another large bowl, cream butter and sugar until light and fluffy (2–3 minutes).
Add eggs one at a time, beating well after each.
Mix in lemon zest and lemon juice.
Alternate adding dry ingredients and buttermilk, beginning and ending with the flour.
Fold in chopped strawberries gently.
Fill & Bake (18–20 minutes)
Spoon batter evenly into cupcake liners, about 2/3 full.
Bake at 350°F for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely (25 minutes).
Make the Frosting (10 minutes)
In a bowl, beat butter until creamy.
Gradually add powdered sugar, beating until fluffy.
Mix in pink lemonade concentrate, salt, and a splash of cream to adjust consistency.
Add food coloring if desired for a soft pink hue.
Fill (Optional) & Frost (10 minutes)
If filling: Use a cupcake corer or knife to remove the center of each cupcake. Fill with strawberry jam and replace the top.
Pipe or spread frosting generously on top of each cupcake.
Decoration Ideas:
Garnish with fresh strawberry slices or lemon zest curls
Top with paper straws for a “lemonade stand” look
Dust lightly with sanding sugar or pink sprinkles
Tips & Variations:
No pink lemonade concentrate? Use 2 tbsp lemon juice + 1 tbsp strawberry puree + extra sugar
Make-ahead: Store frosted cupcakes in the fridge up to 3 days; let them sit at room temp before serving
Gluten-free? Use a 1:1 gluten-free flour substitute