Strawberry Lemonade Cupcake


This morning the sun was shining, and it was so wonderfully warm! For some reason, pink lemonade popped into my mind. And that’s when it hit me…PINK LEMONADE CUPCAKES. Or more specifically, strawberry lemonade cupcakes! I decided to use a lemon cupcake base, fill it with a lemon curd, and top it with a fresh strawberry buttercream. The lemon curd has a great tartness, which is balanced by the bright flavor of the strawberry buttercream. These cupcakes taste like summer. And happiness 😀

Serving: 14 cupcakes

Prep Time: 1 hour

Bake Time: 12-14 minutes

Lemon Cupcake Base:

  • 1 1/4 cup flour
  • 3/4 cup sugar
  • 1/2 cup buttermilk
  • 1/2 cup canola oil
  • 1 tsp. salt
  • 1 1/4 tsp. baking soda
  • 1/2 tsp baking powder
  • 1 1/2 tsp. vanilla
  • zest of 2 lemons
  • 2 eggs, room temperature

Lemon Curd:

  • 4 large egg yolks
  • 1/2 cup granulated sugar
  • 3 lemons, zest and juice
  • 1/4 tsp. salt
  • 6 tablespoons unsalted butter (3/4 stick), room temperature

Fresh Strawberry Buttercream:

  • 1/2 cup unsalted butter, room temperature
  • 2 cup powdered sugar
  • 1/2 tsp. vanilla
  • 1/2 tsp salt
  • 1/4 cup strawberry puree

Cupcake Toppings:

  • fresh strawberries
Preheat the oven to 350°F and line a cupcake pan with cupcake liners. In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside. Using an electric mixer, quickly beat together the 2 eggs on medium speed. Add sugar, and continue to beat on medium speed (about 30 seconds). Add vanilla, lemon zest, and oil, and beat on medium speed. Reduce mixer speed to low, and slowly add about half of the flour mixture. Add half of the buttermilk, then the rest of the flour mix, followed by the rest of the milk. Beat until just combined and smooth, scraping down the sides of the mixing bowl. The batter should be thin. Pour batter into a lined muffin pan filling the cups about 2/3 full. Bake for 12 -14 minutes. Let them cool in the pan for a couple minutes, then place on a wire rack to finish cooling.
As the cupcakes bake, prepare the lemon curd. With a hand mixer, beat together butter and sugar until light and fluffy. Beat in each egg one at a time, allowing them to mix completely before beating in another egg. Beat in the lemon juice and zest, until incorporated. Over medium heat, in a double boiler, stir the mixture. Stir mixture frequently, until the mixture begins to thicken (about 15 minutes). Pour into bowl and let cool in fridge. If you have any left overs, place them in an air tight container, and use within a week.
For the frosting, beat the butter until it is fluffy, then slowly incorporate the powdered sugar, 1/2 cup at a time. Add in the strawberry puree, vanilla, and salt, and continue to mix until all ingredients are fully incorporated. I frosted the cupcakes with a large star tip, and used a strawberry garnish.



24 thoughts on “Strawberry Lemonade Cupcake

  1. These look so great! I would have to be a bit creative to make them low-glycemic and gluten free, but I would love to try! They look and sound so delicious! What a great idea you had! I need to bookmark this, so I can remember to try it!

    1. Just saw that! Thanks for the shout out!! Haha even if the cupcakes were a bit of a struggle, your tart turned out beautifully! Another great take on strawberry lemonade 😀

      1. Thank you!! these were absolutely amazing everyone loved them! That lemon curd was the best thing I have ever tasted. I ate the leftover with a spoon!

  2. How did you incorporate the Lemon Curd?

    I made these as a trial yesterday for my sister. I cut out a big hole in the cupcake, lined it with buttercream, filled it with the curd then put the top back on after trimming it.

    Is there a better way?

    Can you make a tutorial on how to make curd? I have never made it and I think mine turned out to thin. I am not sure when it is thick enough.

    I have been watching your videos for a long time. I am also a self thought beginning baker. I don’t have many tools but this is my happy place. You are so inspiring and a great teacher. Thank you!!!!

    1. you’re too sweet! i’ll try to make a lemon curd tutorial soon! I just cut holes in the cupcakes and filled them too, I think that’s the easiest way to get the job done :p

  3. Could this frosting be made as a SMBC? If so, when would the strawberry puree be added? Can’t wait to try these, they look great.

  4. Can I swap the lemons for strawberry puree as well to make cupcakes instead or so you have a recipe for strawberry cupcakes?

      1. Thanks so much! What about sour cream, milk vs buttermilk? Is that what you interchange with your recipes?

Let me know what you think!