Go Back
Strawberry Lemonade Cupcakes

Strawberry Lemonade Cupcakes

Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 55 minutes
Servings: 12 cupcakes
Course: Dessert
Calories: 380
Ingredients Method

Ingredients
  

Lemon Cupcake Base
  • 1½ cups 190 g all-purpose flour: Provides structure while staying tender.
  • 1 cup 200 g granulated sugar: Sweetens and helps create a fine crumb.
  • 1½ teaspoons baking powder: Gives reliable lift without bitterness.
  • ½ teaspoon salt: Balances sweetness and sharpens lemon flavor.
  • ½ cup 120 ml neutral oil (canola or vegetable): Keeps the cake moist longer than butter alone.
  • 2 large eggs room temperature: Bind the batter and add richness.
  • ½ cup 120 ml buttermilk, room temperature: Tenderizes the crumb and adds slight tang.
  • 2 tablespoons fresh lemon juice: Delivers bright acidity.
  • 1 tablespoon finely grated lemon zest: Packs concentrated lemon oil for aroma.
  • 1 teaspoon pure vanilla extract: Rounds out the citrus notes.
Strawberry Component
  • ¾ cup 120 g finely diced fresh strawberries: Adds natural color, moisture, and berry flavor.
  • 1 tablespoon granulated sugar for macerating: Draws out juices and intensifies sweetness.
Lemon-Strawberry Buttercream
  • 1 cup 226 g unsalted butter, softened: Creates a creamy, pipeable base.
  • 3½ cups 420 g powdered sugar, sifted: Sweetens and stabilizes the frosting.
  • 2 –3 tablespoons fresh lemon juice: Brightens and thins the frosting to the right consistency.
  • 2 tablespoons strawberry purée from about ⅓ cup fresh berries, blended and strained: Colors and flavors the frosting naturally.
  • Pinch of salt: Cuts sweetness and lifts the fruit flavors.
  • Optional: 1–2 drops pink gel food coloring for deeper color if desired.
Optional Garnish
  • Fresh strawberry slices
  • Extra lemon zest
  • Thin lemon curls

Method
 

  1. Dice the strawberries small. Toss with 1 tablespoon sugar and let sit 10 minutes. This draws out juice and softens the fruit so it blends into the batter without sinking.
  2. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. Room-temperature ingredients mix more evenly, so set eggs and buttermilk out early.
  3. In a large bowl whisk flour, sugar, baking powder, and salt until evenly combined. This prevents pockets of leavener.
  4. In a second bowl whisk oil, eggs, buttermilk, lemon juice, lemon zest, and vanilla until smooth. The mixture should look slightly emulsified.
  5. Pour the wet ingredients into the dry. Stir gently with a spatula just until no dry streaks remain. Fold in the macerated strawberries and any accumulated juice. Batter will be thick but pourable. Do not overmix—overworked gluten makes tough cupcakes.
  6. Divide batter evenly among the liners, filling each about two-thirds full. Bake 18–20 minutes until the tops spring back when lightly pressed and a toothpick inserted in the center comes out clean or with a few moist crumbs. Edges should look lightly golden.
  7. Let cupcakes rest in the pan 5 minutes, then transfer to a wire rack. Cool fully before frosting so the buttercream does not melt.
  8. Beat softened butter on medium speed until creamy, about 2 minutes. Add powdered sugar one cup at a time, mixing on low. Scrape the bowl, then add lemon juice, strawberry purée, and salt. Beat on medium-high 2–3 minutes until light and fluffy. Adjust with a splash more lemon juice if too thick or a spoonful more sugar if too soft.
  9. Pipe or spread frosting onto cooled cupcakes. Top with a thin strawberry slice and a pinch of lemon zest. Serve at room temperature for the best texture.