There is nothing quite like the bright, cheerful burst of flavor you get from the perfect Strawberry Lemonade Cupcakes Recipe. These cupcakes blend the tart zestiness of fresh lemons with the sweet, fragrant juiciness of strawberries, creating an irresistible treat that feels like sunshine on a plate. Whether you’re baking for a special occasion or simply want to brighten up your day, this recipe wraps up that refreshing lemonade stand vibe into a moist, fluffy cupcake topped with luscious cream cheese frosting that bursts with fruity goodness. Let me take you through every detail, so you can make this joyful dessert exactly right in your own kitchen.
Ingredients You’ll Need
Simple, straightforward ingredients form the backbone of this delightful Strawberry Lemonade Cupcakes Recipe. Each component has a role to play in balancing flavor, texture, and that perfect crumb everyone loves.
- 1 1/4 cups all-purpose flour: Provides structure and a tender crumb for the cupcakes.
- 1 1/4 teaspoon baking powder: Helps the cupcakes rise beautifully without heaviness.
- 3/4 teaspoon baking soda: Adds lift and reacts with lemon juice for lightness.
- 1/2 teaspoon fine sea salt: Enhances flavor and balances sweetness perfectly.
- 2 large eggs: Bind ingredients and contribute to richness.
- 3/4 cups granulated sugar: Sweetens the batter while keeping it light.
- 2 teaspoons vanilla extract: Adds subtle warmth and depth.
- 1/2 cup vegetable oil: Keeps the cupcakes moist and tender.
- 1/4 cup lemon juice (freshly squeezed): Brings fresh citrus zing essential to the recipe.
- 1/4 cup milk (whole preferred): Adds creaminess and helps with batter consistency.
- Zest of 2 lemons: Intensifies that bright lemon flavor in every bite.
- 8 oz cream cheese (softened): Key for smooth, tangy frosting.
- 4 oz unsalted butter (softened): Creates a rich frosting base for silky texture.
- 4 cups powdered sugar (sifted): Sweetens and perfects frosting consistency.
- Zest of 1 lemon: Adds fresh bursts of lemon in the frosting.
- 1 oz freeze dried strawberries: Crush for a natural, intense strawberry accent in the frosting.
How to Make Strawberry Lemonade Cupcakes Recipe
Step 1: Prepare Your Oven and Cupcake Pan
Start by preheating your oven to 350°F (175°C), ensuring it’s at the right temperature for even baking. Line your cupcake pan with paper liners, so your cupcakes come out effortlessly without sticking and look charming.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and fine sea salt. This dry mix is crucial as it ensures your cupcakes rise evenly and get that perfect crumb texture. Take a moment to really whisk it well so it’s airy and light.
Step 3: Mix Wet Ingredients
In a separate larger bowl, beat together the eggs, granulated sugar, and vanilla extract until smooth and slightly pale. Next, add in the vegetable oil, freshly squeezed lemon juice, and milk, mixing until all these liquid ingredients meld into a harmonious, velvety mixture that carries all the citrus notes.
Step 4: Combine Wet and Dry Ingredients
Carefully fold the dry ingredients into the wet mixture, gradually stirring just until everything is combined. Don’t overmix here—the key to tender cupcakes is a gentle hand that keeps the batter light but uniform.
Step 5: Bake Those Cupcakes
Scoop the batter into each cupcake liner, filling them about two-thirds full to give them space to rise beautifully without spilling over. Pop the pan in your preheated oven and bake for approximately 15 minutes, or until a toothpick inserted comes out clean. Let them cool completely on a wire rack before frosting—this step is so important for a smooth frosting application.
Step 6: Whip Up the Frosting
Using a mixer, beat together the softened cream cheese and unsalted butter until silky and smooth. Gradually add in the sifted powdered sugar, continuing to mix until lovely and fluffy. Stir in the lemon zest and crushed freeze dried strawberries, giving your frosting an incredible tangy-sweet fruitiness that perfectly echoes the cupcake flavors.
Step 7: Frost and Enjoy!
Once cooled, generously frost each cupcake with your strawberry lemon cream cheese frosting. Use a piping bag or a spatula for a pretty finish, and perhaps sprinkle a little extra freeze dried strawberry dust on top for a dazzling look and boost of flavor.
How to Serve Strawberry Lemonade Cupcakes Recipe
Garnishes
To make these cupcakes irresistible at first glance, consider garnishing with a few fresh strawberry slices, lemon zest curls, or even tiny edible flowers. These simple touches add pops of color and elevate presentation, making your Strawberry Lemonade Cupcakes Recipe stand out on any dessert table.
Side Dishes
Pair these cupcakes with a light lemon or strawberry beverage to keep the refreshing theme consistent. A crisp glass of iced tea, sparkling lemonade, or even a fruity rosé will complement the cupcakes without overpowering their delicate flavors.
Creative Ways to Present
If you’re serving at a party, arrange the cupcakes on a tiered stand decorated with fresh strawberries and lemon wedges for a stunning visual. Alternatively, for a picnic or casual brunch, pack them in decorative boxes lined with paper doilies. The colorful frosting and zesty aromas will create a memorable experience.
Make Ahead and Storage
Storing Leftovers
Your Strawberry Lemonade Cupcakes Recipe will keep perfectly covered in the refrigerator for up to three days. Store them in an airtight container to keep the frosting moist and the cupcakes fresh. Let them come to room temperature before enjoying to bring back that tender crumb texture.
Freezing
For longer storage, freeze unfrosted cupcakes by wrapping each tightly in plastic wrap and placing them in a freezer-safe bag or container for up to two months. Frost after thawing in the refrigerator overnight, then bring to room temperature before serving. This ensures the flavors stay bright and fresh.
Reheating
If you want to enjoy your cupcakes warm, simply remove the frosting and microwave the cupcake for about 10 seconds. Add the frosting back on once warmed or enjoy plain—the warmth really brings out the lemony aromas in a cozy way.
FAQs
Can I use frozen strawberries instead of freeze dried?
Freeze dried strawberries are ideal because they add strawberry flavor without extra moisture that could affect the frosting’s texture. If using frozen, drain and pat dry thoroughly before folding in, but the frosting may be softer.
Is it okay to substitute butter for vegetable oil in the batter?
You can substitute melted butter for vegetable oil for a richer flavor, but keep in mind it may make the cupcakes a bit denser. Vegetable oil keeps them ultra moist and tender.
How can I make this recipe gluten-free?
Replacing the all-purpose flour with a gluten-free flour blend 1:1 should work well. Be sure to use a blend containing xanthan gum for texture, and watch the bake time as it might slightly vary.
Can I make the frosting ahead of time?
Absolutely! You can prepare the cream cheese frosting 1-2 days before serving; store it tightly covered in the fridge and re-whip briefly before frosting. This helps maintain its smooth, fluffy texture.
What if I don’t have fresh lemons for zest and juice?
Fresh lemon juice and zest are best for brightness and natural flavor. If you must, bottled lemon juice can be used but reduce quantity slightly as it’s more concentrated. Zest from fresh lemons really makes a big difference, so try to grab some fresh lemons if possible.
Final Thoughts
This Strawberry Lemonade Cupcakes Recipe is like capturing a sunny afternoon in dessert form—bright, tangy, sweet, and full of cheer. Making these cupcakes is a joyful baking experience, and the result is nothing short of magical. I hope you’ll whip up a batch soon and share the happiness they bring with friends and family. Trust me, these cupcakes will become a beloved classic you’ll return to again and again!
Print
Strawberry Lemonade Cupcakes Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 14 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these fresh and tangy Strawberry Lemonade Cupcakes featuring a moist lemon-scented cake topped with a smooth cream cheese frosting infused with lemon zest and freeze-dried strawberries. Perfect for spring or summer gatherings, these cupcakes blend citrus and berry flavors in every bite.
Ingredients
Cupcakes
- 1 1/4 cups all-purpose flour
- 1 1/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 2 large eggs
- 3/4 cups granulated sugar
- 2 teaspoons vanilla extract
- 1/2 cup vegetable oil
- 1/4 cup lemon juice (freshly squeezed)
- 1/4 cup milk (whole milk recommended)
- Zest of 2 lemons
Frosting
- 8 oz cream cheese (softened)
- 4 oz unsalted butter (softened)
- 4 cups powdered sugar (sifted)
- Zest of 1 lemon
- 1 oz freeze dried strawberries
Instructions
- Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Line a cupcake pan with cupcake liners to ensure easy removal after baking.
- Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and fine sea salt until evenly combined.
- Combine wet ingredients: In a separate bowl, whisk the eggs with granulated sugar, vanilla extract, vegetable oil, freshly squeezed lemon juice, and milk until the mixture is smooth and homogenous.
- Combine wet and dry mixtures: Gradually add the dry ingredients into the wet ingredients, stirring gently until just combined. Be careful not to overmix to keep your cupcakes tender.
- Fill cupcake liners and bake: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for approximately 15 minutes, or until a toothpick inserted into the center comes out clean. Once baked, allow cupcakes to cool completely on a wire rack.
- Prepare the frosting: In a mixing bowl, beat the softened cream cheese and unsalted butter together until smooth and creamy. Gradually add the sifted powdered sugar while continuing to beat. Mix in the vanilla extract and lemon zest until fully incorporated.
- Frost the cupcakes: Once the cupcakes are completely cooled, frost them generously with the cream cheese frosting. Optionally garnish with crushed freeze-dried strawberries for a burst of strawberry flavor and a vibrant finish.
Notes
- Using freshly squeezed lemon juice and lemon zest enhances the bright, fresh flavor in the cupcakes and frosting.
- Make sure the cream cheese and butter are softened at room temperature for easy and smooth frosting preparation.
- If you prefer a stronger strawberry flavor, crush the freeze-dried strawberries finely and mix some into the frosting.
- Store cupcakes in an airtight container in the refrigerator due to the cream cheese frosting; bring to room temperature before serving for best texture.
- You can substitute vegetable oil with a mild-flavored oil like canola or grapeseed oil.
