Strawberry Lemonade Cupcake
These strawberry lemonade cupcakes taste just like summer! They have the perfect balance of sweet and tart and are packed with strawberry flavor.
They’re made with moist lemon cupcakes, strawberry jam filling, and a deliciously tart strawberry lemon buttercream.
They’re garnished with a cute little lemon slice and a heart-shaped piece of strawberry.
This recipe is now a summer staple for me, and hopefully you’ll feel the same way about it 🙂
Marbling this Frosting with Strawberry Jam
I really wanted these strawberry lemonade cupcakes to burst with flavor, so I decided to coat the inside of my piping bag with strawberry jam before filling it up with buttercream.
It gives each frosting swirl a beautiful marbled look and makes each cupcake look so delicious!
This step is totally optional, but it’s a fun way to mix things up and give these cupcakes such a fun finished look.
Substitutions and Swaps – Strawberry Lemonade Cupcakes
While I love this recipe just the way it is, I know some of you might not have all of these ingredients on hand!
Below are some swaps and substitutions that can be made in this recipe:
- Granulated sugar – I do not recommend reducing the amount of sugar or changing the type of sugar, as it will change the texture of the cupcakes.
- Fresh lemon juice & zest – You can also use 1 tsp of lemon extract in its place in the frosting and cupcake batter. However, the flavor won’t be quite as strong or bright. I also don’t recommend using bottled lemon juice!
- All-purpose flour – This recipe turns out best with AP flour, but you can use a cup for cup gluten free flour blend if needed.
- Sour cream – You can also use full-fat yogurt, buttermilk, whole milk, or an alternative yogurt or milk (almond, soy, oat, etc.) if you’re dairy-free.
- 1 large egg – If you don’t have eggs on hand or you have an egg allergy, you can use a vegan egg replacer instead.
- Melted butter – You can also use any flavorless oil in the cupcake portion of this recipe, like canola or sunflower oil! I advise against olive oil because of its strong flavor. Be sure to use room temperature butter to make the frosting, though!
- Seedless strawberry jam – It’s important that you use seedless jam or jelly in this recipe! It ensures the frosting turns out smooth and makes it a lot easier to pipe.
- Unsalted butter – If you only have salted butter on hand, you can use it in place of the unsalted butter in this recipe. Just be sure to omit the salt that this frosting recipe calls for. You can also use vegan butter in its place!
Tips for Making the Best Strawberry Lemonade Cupcakes
- Be sure to properly measure your flour (fluff and level with a knife or use a scale).
- Ingredients at room temperature mix together better! Set any cold ingredients ahead of time.
- Use a cookie scoop to easily fill your cupcake liners and make sure they all have the same amount of batter.
- To really pack these cupcakes with strawberry flavor, fill them with your favorite strawberry jam.
- Spread a thin layer of strawberry jam inside your piping bag before filling it with frosting. It’ll give your frosting swirls even more delicious strawberry flavor.
- Use a large round piping tip to frost large swirls on top of these cupcakes! I used an Ateco 807 to frost these.
- To make gluten free strawberry lemonade cupcakes, swap in your favorite GF flour blend for the AP flour in this recipe. Be sure to give your batter some extra stir time (helps give GF baked goods proper structure) and let it sit for at least 30 minutes before baking for best results.
- This frosting recipe makes enough to pipe large swirls like the pictures. If you prefer less frosting, feel free to cut the frosting recipe in half.
- To make gluten free strawberry lemonade cupcakes, swap in your favorite GF flour blend for the AP flour in this recipe. Be sure to give your batter some extra stir time (helps give GF baked goods proper structure) and let it sit for at least 30 minutes before baking for best results.
Making these Strawberry Lemonade Cupcakes in Advance & Storage Tips:
You can make these cupcakes in advance! If stored unfrosted and unfilled in an airtight container, they can last for 2 days at room temperature or up to a week in the fridge.
These cupcakes can also last up to 3 months in the freezer. If you plan to freeze them, wait to fill and frost them until they’re thawed.
You can also make your frosting ahead of time or save any leftover frosting! It can be stored in an airtight container in the fridge for up to 3 weeks.
Be sure to give the frosting a good stir once it thaws to get the consistency nice and smooth again.
Frosted cupcakes can sit out at room temperature overnight in an airtight container, but I find frosting and filling them right before serving is best.
Let Me Know What You Think!
If you try this recipe for strawberry lemonade cupcakes, I’d love to hear what you think of it! Let me know your thoughts by sharing a comment below.
Tag me @chelsweets and use the #chelsweets so that I can see your amazing creations on social media!
Strawberry Lemonade Cupcakes
These strawberry lemonade cupcakes taste just like summer! They have the perfect balance of sweet and tart & are packed w/ strawberry flavor!
Servings: 12
Calories: 367kcal
Ingredients
Strawberry Lemonade Cupcakes:
- 1 cup granulated sugar 200g
- zest of 1 large lemon – about 1 Tbsp 5g
- 1 1/4 cup all-purpose flour or gluten free flour blend 150g
- 1 1/2 tsp baking powder 6g
- 1/2 tsp fine salt 3g
- 1/2 cup full-fat sour cream, room temperature 125g
- 1/2 cup water 120g
- 1/4 cup vegetable or canola oil 56g
- 1 large egg, room temperature 56g
- 1 tsp vanilla extract or vanilla bean paste 4g
- yellow gel food coloring – optional
Optional Filling
- 3/4 cup strawberry jam 240g
Strawberry Buttercream:
- 1 cup unsalted butter, room temperature 226g
- zest of 1 large lemon – about 1 Tbsp 5g
- 1 tsp vanilla extract or vanilla bean paste 4g
- 1 tsp lemon extract 4g
- 1/4 tsp fine salt 1g
- 3 Tbsp seedless strawberry jam or jelly 60g
- 3 1/2 cups powdered sugar 454 grams or a 1 lb. box
- 1 Tbsp heavy whipping cream, room temperature 15 grams
- red gel food coloring – optional
Tools & Decorations
- Electric hand mixer or stand mixer
- Muffin tin
- Cupcake liners
- 1 small lemon
- 6 small strawberries
- Small heart shaped cutter
- 1 Tbsp seedless strawberry jam
- Large round piping tip like an Ateco 807
- Large piping bag
Instructions
Lemon Cupcakes:
- Preheat the oven to 350°F / 175°C and place 12 cupcake liners in a muffin pan. Set aside.
- Whisk together 1 cup of granulated sugar and the zest of 1 lemon in large bowl. This helps release the oil from the lemon zest. The mixture should become pretty aromatic and the sugar should become slightly yellow in color.
- Add in 1 1/4 cups all-flour, 1 1/2 tsp baking powder, and 1/2 tsp salt. Whisk together, then set aside.
- In a separate medium-sized bowl, whisk together 1/2 cup sour cream, 1/2 cup water, 1/4 cup vegetable oil, 1 large egg, and 1 tsp vanilla extract until combined. If you want your cupcakes to have a brighter yellow color, mix a squirt of yellow gel food coloring into the wet ingredients.
- Pour the dry ingredients into the wet ingredients and whisk together until just combined.
- Fill the cupcake liners about 3/4 full and bake for 19-21 minutes, or until a toothpick comes out with a few moist crumbs.
- Let the cupcakes cool for 10 minutes in the pan, then place them on a cooling rack to finish cooling.
Strawberry Buttercream:
- While the cupcakes bake and cool, make the strawberry buttercream.
- Beat 1 cup of unsalted butter on a medium speed for 30 seconds with a stand mixer or hand mixer until smooth.
- Add in the zest of 1 large lemon, 1 tsp vanilla extract, 1 tsp lemon extract, and 1/4 tsp salt, and beat on low until the ingredients are incorporated.
- Add 3 Tbsp of seedless strawberry jam and mix until fully combined.
- Mix in 3 1/2 cups of powdered sugar and 1 Tbsp of heavy cream on a low speed. Scrape the sides and bottom of the bowl as needed.
- If you want a deeper pink color, mix in a drop of red gel food coloring. It sounds odd but it really enhances the natural pink color of the frosting.
- Once fully mixed, if the frosting seems too thick, add in additional cream (1 tsp at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time). If the frosting looks broken before adding it into the piping bag, add in more room-temperature butter, 1 Tbsp at a time until it comes back together.
- Then stir the frosting by hand with a rubber spatula for a minute or two to make the frosting super smooth.
- If desired, add 1 Tbsp of strawberry jam into a large piping bag and spread it out to create a thin layer all around the bag.
- Cut off the tip of the bag, and fit it with a large piping tip (like an Ateco 807). Place the buttercream in the piping bag and seal the top with a rubber band.
Decorating these Strawberry Lemonade Cupcakes:
- Once the cupcakes have fully cooled, remove the centers with a small sharp knife or a 3/4-inch circle cutter.
- Fill each cupcake with 1 Tbsp of strawberry jam.
- Pipe a generous swirl of strawberry buttercream frosting on top of each cupcake and garnish with a little lemon slice and a piece of strawberry.
Video
Notes
Yield:
One batch of this recipe makes 12 standard sized cupcakes. It can also be used to make about 30 mini cupcakes (bake for 12-14 minutes at 350 F / 175 C).Variations:
- To make eggless, dairy free strawberry lemonade cupcakes, use an alternative dairy milk to replace the whole milk (almond, oat, or soy) and dairy free yogurt (almond, oat, or soy) in place of the sour cream.
- To make gluten free strawberry lemonade cupcakes, swap in your favorite gluten free flour blend for the AP flour this recipe calls for, and be sure to over-mix your batter and let it sit for at least 30 minutes before baking for best results.
Making these Strawberry Lemonade Cupcakes in Advance & Storage Tips:
You can make these cupcakes in advance! If stored unfrosted and unfilled in an airtight container, they can last for 2 days at room temp, up to a week in the fridge, or up to 3 months in the freezer The frosting can also be made ahead of time too, or you can save any leftover frosting. It can be stored in an airtight container in the fridge for up to a month, or in the freezer for up to 3 months. Be sure to give it a good stir once it thaws to get the consistency nice and smooth again. Frosted cupcakes can sit out at room temperature overnight in an airtight container, but I find frosting and filling them right before serving is best.Nutrition
Serving: 1 | Calories: 367kcal | Carbohydrates: 55g | Protein: 5g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Cholesterol: 42mg | Sodium: 245mg | Fiber: 2g | Sugar: 34g
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Lovely!
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!
If you do figure out how to make these gluten free and low-glycemic, let me know!! I love healthy spins on desserts 😀
Ok, will do! 🙂
What a lovely little taste if summer! Love the sounds if the lemon curd stuffing. YUM
Thanks! The lemon curd really makes the cupcake 😀
@Chelsweets, Hi, I’m wanting to make this recipe but I don’t see any other mentions of lemon curd outside of the comment section. Did I miss a step in the instructions?
Looks pretty enough to eat! 🙂
Thanks 🙂
I just wrote about you and your cupcakes on my blog….I made an attempt at making them low-glycemic, like I had mentioned. Hehehe. 🙂
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 😀
At what point do I put in the lemon curd?
I put it in once the cupcakes have cooled, before frosting!
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!
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!!!!
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
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.
It can! Just fold the strawberry puree in at the end, once the SMBC is full made. Happy baking Sharon!
Can I swap the lemons for strawberry puree as well to make cupcakes instead or so you have a recipe for strawberry cupcakes?
Hi samantha,
I’m not sure those swaps would turn out with this recipe! Here’s a link to a great strawberry cupcake recipe though: https://sallysbakingaddiction.com/strawberry-cupcakes-with-creamy-strawberry-buttercream/
Thanks so much! What about sour cream, milk vs buttermilk? Is that what you interchange with your recipes?
Where do you get the strawberry puree? I cant find it anywhere?
Hi Ranae,
I blended up some strawberries to make my own puree <3
Your cupcakes have baked perfectly! You reccomended
A certain cookie scoop but it comes in different sizes, which size should I buy for cupcakes to look like yours?
I loved these cupcakes!!
Hello,
This is a great looking recipe!
I want to ask can this cupcake recipe be made into a 6″ layer cake?
Im thinking it can just want to double check.
Im an avid experimenter baker lol ive found created some of my most asked for recipes by playing around.
Thank you for an answer and sharing your recipes and tips!
(*_*)
Chelle
Hi Michelle,
Thank you! I haven’t tested this recipe out as a 6-inch cake, so sadly I’m not quite sure. The batter can totally be doubled, but I’m not quite sure what the texture of the cake layers would be like or how it would rise in a larger format. If you try it, please let me know how it goes!
What if I wanted to make this into a cake. Could I just double the recipe?
Hi Hannah,
I’d actually recommend using my lemon raspberry cake recipe and swapping out the raspberries for strawberries! Here’s the link: https://chelsweets.com/lemon-raspberry-birthday-cake/
The cake layers will have a better texture that way 🙂 Hope that helps, happy baking!
Hey Chel, I was a little confused I was comparing the Raspberry lemonade cupcakes and were wondering why wasn’t lemon juice added to this recipe? I was trying to make a regular lemon cupcake.
Hi Briona,
Trust me, the lemon zest adds just as much (if not more) lemon flavor than lemon juice does! I recently updated this recipe not to use lemon juice, and I plan to revamp my raspberry lemonade cupcakes soon too!
Lemon juice can actually cause baked goods to bake up denser/with a tighter crumb, so I prefer to use lemon zest to give these cupcakes the best texture and flavor. Hope that helps, happy baking!
Hi, Chelsey! I adapted your lemon cupcake recipe into a lemon blueberry variation. I tossed about a cup of fresh blueberries in 2 t flour and carefully folded them into the lemon cupcake batter. I topped them with lemon buttercream. I served them at a wedding and they received so much wonderful feedback! I also love your almond cupcake recipe and served that flavor as well. Many wedding guests commented that they were the “best cupcakes”! Thank you!
Oh my gosh, that sounds absolutely dreamy! Lemon and blueberry is such a refreshing combo, and I love that you took the extra step to coat the blueberries in flour, that’s a great way to keep them from sinking. I’m honored my recipes made it to the wedding dessert table, and even more thrilled to hear how much everyone loved them. Thank you for sharing and for bringing them to life in such a special way!