Irresistible Strawberry Lemonade Cupcakes: Your Ultimate Summer Baking Guide

Experience the perfect harmony of tangy lemon and sweet strawberry with these delightful Strawberry Lemonade Cupcakes. Featuring a luscious strawberry frosting filling nestled within zesty, moist lemon cupcakes, these treats are an absolute dream for any summer gathering. Get ready to bake a batch of pure sunshine and joy!

The Quintessential Summer Dessert: Strawberry Lemonade Cupcakes

Imagine the warm glow of summer, a gentle breeze, and the delightful taste of a refreshing strawberry lemonade. Now, capture that feeling in a cupcake! Our Strawberry Lemonade Cupcakes bring together the bright, citrusy notes of fresh lemon with the sweet, juicy essence of strawberries in a single, irresistible bite. Each cupcake boasts a wonderfully spongy lemon cake base, bursting with vibrant zest, generously filled with a creamy, vibrant strawberry frosting. This combination creates a dessert that’s not only decadently sweet but also incredibly refreshing – truly a taste of summer paradise.

These aren’t just any cupcakes; they’re a celebration of seasonal flavors, perfect for brightening up any occasion. Whether you’re hosting a backyard barbecue, planning a poolside party, or simply seeking a delightful treat to enjoy with your family, these strawberry lemonade cupcakes are guaranteed to be a sensational hit. Their eye-catching presentation and unforgettable flavor make them a staple for creating lasting summer memories.

Embracing the Zesty and Sweet Flavors of Summer

Summer days are made for outdoor fun, and for many of us, that means spending countless hours by the pool, enjoying invigorating dips, and sipping on ice-cold beverages. A pitcher of freshly squeezed lemonade is a constant in my refrigerator during the warmer months, as there’s nothing quite like its tangy refreshment on a hot day. This desire for bright, invigorating flavors extends to my baking, too. I adore creating fun, seasonal treats that complement our laid-back summer lifestyle, perfect for swim parties or after a relaxed al fresco dinner.

While classics like my Lemon Cookies and Lemon Poppy Seed Muffins are always in rotation, these Strawberry Lemonade Cupcakes have quickly become my absolute favorite for the season. They encapsulate everything wonderful about summer in a single, perfectly portioned dessert. The balance of tart lemon and sweet strawberry isn’t just delicious; it’s an experience that truly captures the essence of long, sunny days. You’ll find yourself reaching for another long after the first bite, they’re simply mmm-azing!

Essential Ingredients and Baking Supplies

Creating these delightful Strawberry Lemonade Cupcakes starts with selecting quality ingredients and having the right tools on hand. Each component plays a vital role in achieving that perfect balance of flavor and texture. For detailed measurements, please refer to the comprehensive recipe card at the bottom of this post. If you’re eager to deepen your understanding of how specific ingredients function in baking, my Complete Guide to Baking Ingredients offers invaluable insights.

Key Ingredients for Perfect Flavor & Texture:

• Unsalted Butter: Essential for both the cupcake batter and the frosting. In the cupcakes, melted and slightly cooled butter adds richness, crucial moisture, and a tender crumb. Allowing it to cool prevents the eggs from curdling when added. In the frosting, softened butter provides a creamy base and excellent stability.
• Granulated Sugar: Beyond just sweetness, sugar contributes significantly to the cupcake’s texture, ensuring a moist and tender result. It also aids in browning for a beautifully golden exterior.
• Large Eggs: These act as a binder, holding the batter together while contributing to the structure, richness, and overall moisture of the cupcakes. They create a more cohesive and tender crumb.
• All-Purpose Flour: The foundational ingredient that gives the cupcakes their structure and a satisfying, delicate chew. Measure accurately for the best results.
• Baking Powder: This leavening agent is critical for creating light and fluffy cupcakes. It reacts with the acidic lemon juice, producing carbon dioxide that helps the batter rise beautifully in the oven.
• Kosher Salt: A small but mighty ingredient, salt enhances all the other flavors, making them pop. It also effectively balances the sweetness, preventing the cupcakes from being overly sugary. If using fine table salt, use slightly less.
• Fresh Lemon: Both the zest and the juice are indispensable for that signature bright, tangy lemon flavor. Always opt for fresh lemons; bottled lemon juice often lacks the vibrant flavor and can sometimes impart a metallic taste.
• Whole Milk: Provides essential moisture to the cupcake batter, contributing to a tender crumb. In the frosting, it helps create a smooth, spreadable, and pipeable consistency.
• Powdered Sugar: The star of our frosting, powdered sugar sweetens it while thickening it to a perfect pipeable texture. Sift it if it appears clumpy to ensure a silky-smooth finish.
• Seeded Strawberry Jam: This ingredient is a shortcut to delicious strawberry flavor, adding natural color and moisture to the frosting. Its slight texture from the seeds adds a delightful element.
• Lemon Slices: (Optional) Used for garnishing, these thin slices instantly elevate the visual appeal, reinforcing the lemonade theme. For best results, slice thinly and pat dry before placing on the frosting to prevent any sogginess or sliding.

Essential Baking Supplies for Success:

• 12-cup cupcake pan: The standard tool for baking a dozen perfect cupcakes.
• Cupcake liners: Prevent sticking and make for easy serving and cleanup.
• Large microwaveable bowl: Ideal for melting butter and mixing wet ingredients.
• Whisk: For thoroughly combining dry ingredients and light mixing.
• Electric mixer: Crucial for achieving light, fluffy cupcake batter and perfectly whipped frosting.
• Paring knife: Small and sharp, perfect for carefully carving out the cupcake centers.
• Plastic piping bag with decorating tip: For professional-looking frosting swirls and for filling the cupcake centers.
• Cute paper straws: (Optional) A delightful decorative touch to complete the lemonade aesthetic.

Step-by-Step Guide: Crafting Your Strawberry Lemonade Cupcakes

Follow these detailed instructions to bake and decorate your flawless batch of Strawberry Lemonade Cupcakes. Precision and patience are key to achieving bakery-worthy results!

• First, preheat your oven to a precise 350°F (175°C). While the oven heats, line a standard 12-cup cupcake pan with your chosen cupcake liners. Set this aside, ready for the batter.
• In a large, microwave-safe bowl, melt the unsalted butter. This typically takes about 90 seconds in a standard microwave, but keep an eye on it to prevent burning.
• Once melted, allow the butter to cool slightly for about 5 minutes. This cooling step is essential to ensure the eggs don’t scramble when added. After cooling, stir in the granulated sugar until well combined.
• Incorporate the large eggs, one at a time. Stir thoroughly after each addition, ensuring the egg is fully mixed into the butter and sugar mixture before adding the next. This creates a more stable emulsion and a better cake texture.

• In a separate, smaller bowl, whisk together the all-purpose flour, baking powder, and kosher salt. Whisking ensures these dry ingredients are evenly distributed, which is crucial for uniform rising.
• Gradually add the whisked dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can lead to tough cupcakes. A few lumps are perfectly fine.

• Finally, stir in the fresh lemon zest, lemon juice, and whole milk. Mix just until the batter appears smooth and creamy. Again, avoid overmixing.
• Carefully divide the finished batter evenly among the 12 cupcake liners in your prepared pan, filling each approximately two-thirds to three-quarters full. This allows for optimal rising without overflowing.
• Bake for 22-24 minutes. You’ll know they’re perfectly done when a wooden toothpick inserted into the center of a cupcake comes out clean, or with a few moist crumbs attached. The cupcakes should also spring back lightly when gently pressed. Allow them to cool in the pan for about 10 minutes before carefully transferring them to a wire rack to cool completely. Cooling completely is vital before frosting to prevent the frosting from melting.

• While the cupcakes are baking and cooling, prepare your delightful strawberry frosting. In the bowl of an electric mixer fitted with the whisk attachment, beat the softened unsalted butter until it is completely smooth and creamy. This can take a few minutes.
• With the mixer on low speed, gradually add 2 cups of powdered sugar, followed by 1 tablespoon of milk. Mix until just combined. Stop the mixer, scrape down the sides of the bowl to ensure everything is incorporated, then add another 2 cups of powdered sugar and an additional tablespoon of milk. Repeat this process, adding the remaining 3 cups of powdered sugar and 1 tablespoon of milk, mixing until everything is well combined and the frosting is thickening.
• Add the seeded strawberry jam to the frosting mixture and mix on low speed until it is just incorporated. Then, increase the mixer speed to medium-high and beat the frosting for 3-5 minutes until it becomes wonderfully thick, light, and fluffy. This aeration process is key to a superior frosting texture.

• Once the frosting is ready, transfer it to a piping bag fitted with your chosen decorating tip.
• After the cupcakes have cooled completely, it’s time for the secret filling! Using a small paring knife, carefully carve a cone-shaped center out of each cupcake. To ensure the top can be replaced, gently slice off the pointy tip from the bottom of the removed cake piece.
• Generously fill the hollowed center of each cupcake with a few teaspoons of the prepared strawberry frosting.
• Carefully replace the top portion of the cut-out cake piece back onto the filled cupcake. This creates a hidden surprise of strawberry flavor.
• Finally, pipe a beautiful swirl of the remaining strawberry frosting onto the top of each cupcake. For an extra touch of charm and visual appeal, garnish each cupcake with a thin lemon slice and a cute paper straw, if desired.

Storage and Freshness Tips for Your Cupcakes

To ensure your delicious Strawberry Lemonade Cupcakes remain fresh and delightful for as long as possible, proper storage is key. Here are some guidelines:

• Frosted Cupcakes: Store your fully frosted cupcakes in an airtight container in the refrigerator for up to 5 days. The airtight seal prevents them from drying out and helps maintain their freshness and flavor. You can enjoy them chilled directly from the fridge for a refreshing treat, or allow them to come to room temperature for about 20-30 minutes before serving for a softer cake and frosting texture.
• Unfrosted Cupcakes: If you prefer to bake ahead, unfrosted cupcakes can be stored in an airtight container at room temperature for up to 3 days. For longer storage, individually wrap each unfrosted cupcake tightly in plastic wrap, then place them in a freezer-safe bag or container. They will keep well in the freezer for up to 2 months. When ready to enjoy, thaw them, loosely covered, at room temperature before adding the frosting.
• Prepared Frosting: The strawberry frosting can also be made in advance. Store it in an airtight container in the refrigerator for up to one week. Before using, let the frosting sit at room temperature for 20-30 minutes to soften slightly, then re-whip it with an electric mixer until it is light and fluffy again. This will restore its perfect piping consistency.

I genuinely hope you enjoy creating and savoring these delightful Strawberry Lemonade Cupcakes. There’s immense joy in bringing such a bright and flavorful treat to life!

If you bake these Strawberry Lemonade Cupcakes, please don’t hesitate to snap a picture and share it with me on Instagram @thebakermama. I absolutely love seeing your culinary creations! For more baking inspiration, tips, and a wonderful community of fellow food enthusiasts, be sure to join my Friends of The BakerMama group on Facebook. It’s a fantastic space to connect, share your successes, and discover all the fun and yummy recipes I’ve shared. Your creativity and enthusiasm truly inspire me! Enjoy every sweet bite!

xoxo,

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Strawberry Lemonade Cupcakes

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  Author: Maegan – The BakerMama
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  Prep Time: 25 mins
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  Cook Time: 24 mins
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  Total Time: 49 mins
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  Yield: 12
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  Category: Dessert

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Description

Yummy frosting-filled strawberry lemonade cupcakes make for a perfectly sweet summer treat!

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Ingredients

For the Zesty Lemon Cupcakes:

• 1 cup (2 sticks) unsalted butter, melted & slightly cooled
• 1 cup granulated sugar
• 2 large eggs
• 1 and 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon kosher salt
• zest of 2 fresh lemons
• 1/3 cup fresh lemon juice (from approximately 1 and 1/2 large lemons)
• 1/2 cup whole milk

For the Sweet Strawberry Frosting:

• 1/2 cup (1 stick) unsalted butter, softened
• 7 cups powdered sugar, sifted if clumpy
• 3 tablespoons whole milk
• 1/3 cup seeded strawberry jam
• Thin lemon slices, for optional garnishing

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Instructions

1. Preheat oven to 350°F (175°C). Line a 12-cup cupcake pan with liners and set aside.
2. In a large microwaveable bowl, melt the butter for about 90 seconds. Let it cool for 5 minutes, then stir in the granulated sugar. Stir in the eggs, one at a time, until completely well combined.
3. In a separate small bowl, whisk together the flour, baking powder, and salt.
4. Gradually stir the whisked dry ingredients into the wet ingredients until just combined. Then, add the lemon zest, lemon juice, and milk, stirring gently until the batter is smooth and creamy. Be careful not to overmix.
5. Divide the batter evenly among the liners in the prepared cupcake pan, filling each one approximately two-thirds to three-quarters full.
6. Bake for 22-24 minutes, or until a toothpick inserted into the centers comes out clean. Let the cupcakes cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
7. Meanwhile, prepare the strawberry frosting: In the bowl of an electric mixer fitted with the whisk attachment, beat the softened butter until it is smooth and creamy.
8. With the mixer on low speed, gradually add 2 cups of powdered sugar, then 1 tablespoon of milk, mixing until combined. Scrape down the sides of the bowl. Add another 2 cups of powdered sugar and another tablespoon of milk, mixing until smooth. Finally, add the remaining 3 cups of powdered sugar and the last tablespoon of milk, mixing until well combined.
9. Add the seeded strawberry jam to the frosting and mix on low speed until just combined. Increase the mixer speed to medium-high and beat the frosting for 3-5 minutes until it is thick, light, and fluffy. Transfer the frosting to a piping bag fitted with your desired decorating tip.
10. Once the cupcakes are completely cooled, use a paring knife to carefully carve a cone-shaped center out of each cupcake. To ensure the top can be replaced, slice off the pointy tip from the bottom of the removed cake piece.
11. Fill the center of each cupcake with a few teaspoons of the strawberry frosting. Replace the top portion of the cut-out cake piece back onto the filled cupcake. Pipe a generous swirl of frosting onto the top of each cupcake and garnish with a lemon slice and a cute paper straw, if desired. Serve and enjoy!

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Notes

Store frosted cupcakes in an airtight container in the refrigerator for up to 5 days. Unfrosted cupcakes can be stored at room temperature for up to 3 days or frozen for up to 2 months. Prepare frosting can be refrigerated for up to a week; re-whip before use.