Strawberry Lemonade Cupcakes are the ultimate zesty summer treat—moist lemon cake meets fresh strawberry frosting in every bright, buttery bite. This guide walks you through making them from scratch, explains why they’re a must for warm-weather gatherings, and shares tips to perfect every swirl. Whether you’re planning a picnic, hosting a party, or baking just because, these cupcakes capture the sweet, sunny vibe of summer in every bite. If you’re after bold, fruity flavor that looks as good as it tastes, you’ve found your go-to seasonal dessert.
Table of Contents
Strawberry Lemonade Cupcakes
Ingredients
Lemon Cupcakes:
- 1¼ cups all-purpose flour
- 1¼ tsp baking powder
- ¾ tsp baking soda
- ½ tsp fine sea salt
- 2 large eggs
- ¾ cup granulated sugar
- 2 tsp tsp
- ½ cup vegetable oil
- ¼ cup freshly squeezed lemon juice
- ¼ cup whole milk
- Zest of 2 lemons
Strawberry & Lemonade Cream Cheese Frostings:
- 8 oz cream cheese (softened)
- 4 oz unsalted butter (softened)
- 4 cups powdered sugar (sifted)
- 2 tsp vanilla extract
- Zest of 1 lemon
- 1 oz freeze-dried strawberries
Instructions
Lemon Cupcakes:
- Preheat your oven to 350°F and line a cupcake tray with papers or grease and flour each cup.
- Sift together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, whisk eggs until slightly pale (about 1 minute), then add sugar and whisk for another minute.
- Add vanilla and oil; whisk until fully combined.
- Stir in half of the flour mixture using a spatula.
- Add milk, lemon juice, and lemon zest. Stir gently until incorporated.
- Add remaining flour mixture and fold until just combined—don’t overmix.
- Fill cupcake liners ¾ full and bake for 12–15 minutes, rotating halfway through. Cool completely before frosting.
Strawberry & Lemonade Cream Cheese Frostings:
- Pulse freeze-dried strawberries into a powder and sift to remove chunks. Set aside.
- In a bowl, beat cream cheese and butter for 3 minutes until fluffy.
- Add powdered sugar gradually while mixing on low; then beat on medium until smooth. Mix in vanilla extract.
- Divide the frosting into two bowls—add lemon zest to one and strawberry powder to the other.
- Beat each bowl again until smooth and fully combined.
- Lay plastic wrap flat and spread each frosting side by side in a strip. Roll it into a log.
- Place the log into a piping bag fitted with your favorite tip.
- Pipe the swirled frosting onto cooled cupcakes. Garnish with strawberries and serve!
The Story & Why Strawberry Lemonade Cupcakes Are a Southern Summer Staple
A Southern Summer in a Cupcake
The idea for these Strawberry Lemonade Cupcakes came to me on a hot June afternoon in Asheville. I was sipping fresh lemonade on the porch with a bowl of local strawberries beside me. That was the spark—what if I could turn this moment into a cupcake? I’d made lemon cake before, but the twist of swirling in strawberry buttercream brought these cupcakes to life. Since then, they’ve been a staple at every summer gathering I host.
These aren’t just pretty little desserts. Strawberry Lemonade Cupcakes reflect what I love most about Southern summer baking—using fresh ingredients, bold flavors, and making something worth sharing.
Why These Cupcakes Work
They’re moist, light, and tangy with just the right pop of sweetness. The lemon cake is made with zest, juice, and sour cream for that buttery texture. Then comes the frosting—made with real freeze-dried strawberries, not extracts or syrups. It’s creamy and bright without overwhelming the cake. They also freeze well and hold up outdoors, which makes them perfect for summer cookouts.
Love summer bakes? Don’t miss these Lemon Drop Drink with Basil and Overnight Sourdough Blueberry Muffins—two fruity faves to pair with your cupcakes.
How to Make Strawberry Lemonade Cupcakes from Scratch
Gather the Ingredients
To make moist and fluffy Strawberry Lemonade Cupcakes, start with pantry basics and a few fresh ingredients:
- 1¼ cups all-purpose flour
- 1¼ tsp baking powder
- ¾ tsp baking soda
- ½ tsp fine sea salt
- 2 large eggs
- ¾ cup granulated sugar
- 2 tsp vanilla extract
- ½ cup vegetable oil
- ¼ cup fresh lemon juice
- ¼ cup whole milk
- Zest of 2 lemons
For the Frosting:
- 8 oz cream cheese, softened
- 4 oz unsalted butter, softened
- 4 cups powdered sugar, sifted
- 2 tsp vanilla extract
- Zest of 1 lemon
- 1 oz freeze-dried strawberries
Try pairing these cupcakes with Decadent No-Bake Cheesecake Roll for a full summer dessert board.
Step-by-Step Instructions
- Preheat your oven to 350°F. Line a muffin tin with 14 cupcake liners.
- Sift flour, baking powder, baking soda, and salt into a bowl.
- In another bowl, whisk eggs until pale, about 1 minute. Add sugar and whisk again.
- Whisk in vanilla and oil until smooth.
- Stir in half the dry mix with a spatula.
- Add lemon juice, milk, and zest; mix gently.
- Stir in the remaining flour and fold until just combined.
- Fill each liner ¾ full and bake for 12–15 minutes. Rotate the pan halfway through.
- Let cool completely on a rack before frosting.
For the Frosting:
- Pulse freeze-dried strawberries into a powder and sift.
- Beat cream cheese and butter until fluffy, about 3 minutes.
- Gradually add powdered sugar. Mix on low, then beat until smooth. Add vanilla.
- Split frosting into two bowls. Add lemon zest to one and strawberry powder to the other.
- Spread the two frostings side by side on a plastic wrap strip. Roll into a log.
- Insert into a piping bag with your favorite tip and swirl onto cupcakes.
- Garnish with strawberry halves or lemon zest.
Want another bright bite? These Blueberry Cookies with White Chocolate go great with any summer spread.
Tips & Flavor Variations for Strawberry Lemonade Cupcakes
Make Them Moist Every Time
The secret to moist Strawberry Lemonade Cupcakes is simple: sour cream, oil, and lemon juice. These three create rich flavor and tender crumb. Don’t overmix—just fold the ingredients until they’re barely combined.
Room temperature eggs and milk help everything emulsify properly, keeping the batter light. Use fresh lemon zest for aroma and acidity. And always measure flour by spooning it into your measuring cup to avoid compacting.
Try baking a test cupcake to get your perfect timing. Every oven is different—look for a golden top and a clean toothpick.
Fun Customizations to Try
These Strawberry Lemonade Cupcakes are versatile. You can fold diced strawberries into the batter for a surprise pop of fruit. Or fill each baked cupcake with lemon curd for a creamy center.
Want more flavor? Add a splash of strawberry extract to the frosting, or swirl in raspberry jam before baking for a marbled effect. You can even turn this into a mini layer cake using the same batter.
Looking for more fruity ideas? Try these Soft Chewy Peanut Butter Banana Cookies for a chewy contrast, or my Healthy Banana Oatmeal Muffins for a breakfast alternative.
Serving, Storage, and FAQs for Strawberry Lemonade Cupcakes
How to Serve These Cupcakes
Serve Strawberry Lemonade Cupcakes chilled slightly to hold the frosting swirl. For presentation, add a strawberry half or lemon twist on top. I like placing mine on a white ceramic cake stand for maximum color contrast.
These cupcakes are crowd-pleasers at birthdays, potlucks, or even wedding showers. Pair them with lemonade, sangria, or even a light herbal iced tea.
For more easy-to-serve sweets, check out these Gooey S’mores Sandwich Cookies—another big hit at outdoor events.
How to Store Them Properly
Store Strawberry Lemonade Cupcakes in an airtight container at room temperature for 1–2 days, or refrigerate for up to 5 days. Bring to room temp before serving.
You can freeze the cupcakes (without frosting) for up to 2 months. Wrap individually, then thaw overnight. Frost just before serving. The frosting keeps in the fridge up to 4 days.
Traveling with cupcakes? Use a cupcake carrier or parchment dividers to keep those swirls looking perfect.
FAQ Section
What is the secret to moist cupcakes?
Using oil, sour cream, and lemon juice gives the cupcakes moisture and structure. Avoid overmixing the batter and always use room temperature ingredients.
Is strawberry lemonade a sativa or indica?
In cannabis terms, “Strawberry Lemonade” is usually a sativa-dominant hybrid. But here, it’s just a delicious cupcake.
What is the strawberry lemonade called at Starbucks?
It’s called the Strawberry Açaí Refresher with Lemonade—a popular iced beverage made with fruit juices and green coffee extract.
Can you make cupcakes with fresh strawberries?
Absolutely! Chop and blot strawberries before folding into the batter. They add moisture and sweet pockets of flavor.
Strawberry Lemonade Cupcakes bring sunshine to your table with every bite. With bold citrus flavor, sweet berry frosting, and a soft, moist crumb, these cupcakes are everything summer desserts should be. They’re easy to make, easy to love, and perfect for any event that needs a splash of sunshine. Once you make these, they’ll be your go-to all season long.
For more fruity fun, try my Zesty Lemon Capellini Salad or refreshing Coffee Cookies for a twist on picnic dessert boards.
