Strawberry Lemonade Cupcakes

These Strawberry Lemonade Cupcakes are so pretty and perfect for spring or summer. They start with fluffy, moist lemon cupcakes. Then they're topped with strawberry frosting made from fresh berries!

Hi there! It’s Fiona stopping in from Just So Tasty, and today I’m sharing these Strawberry Lemonade Cupcakes.

I absolutely love strawberry lemonade because it’s like summertime in a glass and pretty in pink. And whenever there’s a delicious flavor combination – I always want to make it into cupcake.

Strawberry Cupcake recipe

These strawberry lemonade cupcakes are moist, perfectly fluffy, and bursting with fresh fruit flavors. The cupcakes have a delicious slightly tangy lemon flavor. Then we’re using fresh berries for the frosting. Isn’t strawberry season the best?

The lemon cupcakes are made with sour cream so they’re perfectly moist. Then we’re using just the egg whites and adding a little cornstarch to keep the batter light. Fresh lemon zest & freshly squeezed lemon juice give the lemon flavor. I found these cupcakes have a nice hint of lemon, but they’re not too tart.

Strawberry frosting recipe

Then the strawberry frosting is really the star of the show. It’s fluffy, creamy and has the prettiest color. Because we’re making the frosting using fresh berries it takes a few extra steps – but it’s 100% worth it.

These Strawberry Lemonade Cupcakes are so pretty and perfect for spring or summer. They start with fluffy, moist lemon cupcakes. Then they're topped with strawberry frosting made from fresh berries!Strawberry Lemonade Cupcake recipe

Check Out My Other Recipes

I think these strawberry lemonade cupcakes are the perfect flavor combination. The hint of tanginess and fresh lemon flavor, moist cupcake crumb, and creamy strawberry frosting – I hope you love them as much as I do!

Strawberry Lemonade Cupcake Recipe:

5.0 from 2 reviews
Strawberry Lemonade Cupcakes
 
These Strawberry Lemonade Cupcakes are so pretty and perfect for spring or summer. They start with fluffy, moist lemon cupcakes. Then they're topped with strawberry frosting made from fresh berries!
Author:
Recipe type: Dessert
Serves: 12 cupcakes
Ingredients
For the Lemon Cupcakes
  • 1¼ cup all-purpose flour
  • 3 tablespoons cornstarch
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened to room temperature
  • 1 cup granulated sugar
  • 2 tablespoons lemon zest, freshly grated
  • 3 large egg whites, you can discard the yolks
  • 1½ teaspoons vanilla
  • ½ cup sour cream, room temperature
  • 3 tablespoons lemon juice, freshly squeezed*
For the Strawberry Frosting
  • 8 oz fresh strawberries
  • ¾ cup unsalted butter, softened to room temperature
  • 3-4 cups powdered sugar, sifted
  • 1 tablespoon whipping cream, if needed
Instructions
Make the Cupcakes
  1. Preheat the oven to 350F degrees. Line a 12 cavity muffin pan with muffin papers.
  2. In a medium bowl whisk together the flour, cornstarch, baking powder and salt.
  3. Then in a large bowl using an electric mixer beat together the butter, sugar and lemon zest until fluffy. Add in the egg whites and vanilla extract and continue mixing until combined.
  4. Turn the mixer down to low speed and mix in about ½ of the sour cream followed by half of the flour mixture. Then turn off the mixer and scrape down the sides of the bowl. Repeat with the rest of the sour cream and flour mixture. Then turn off the mixer and stir in the lemon juice. Be careful not to over mix.
  5. Spoon the batter into your prepared muffin pan, filling each muffin paper about ⅔ to ¾ full. You'll end up with 12-14 cupcakes total.
  6. Bake in the preheated oven for 15-18 minutes or until an inserted toothpick comes out clean.
Make the Strawberry Frosting
  1. Core the strawberries to remove the green centers. Then puree in the food processor or blender until smooth. Then push the puree through a wire sieve to remove the seeds. You should have about ¾ cup of puree.
  2. Transfer the puree to a small saucepan over medium heat and bring to a boil while gently stirring. Allow the mixture to boil for about 15-20 minutes, or until the mixture has reduced to about ⅓ to ¼ of the original volume (about ¼ cup). The thicker your puree is, the thicker your frosting will be.
  3. Remove from the heat and allow mixture to cool fully. You can place it in the fridge or freezer to speed up the process.
  4. In a large bowl beat the butter until fluffy, then beat in about 1.5 cups of the powdered sugar. Then turn the mixer down to low and beat in 2-3 tablespoons of the reduced strawberry puree. The mixture must be cold when it's added to the frosting, otherwise the frosting will separate.
  5. Once added, beat in the rest of the powdered sugar and the whipping cream if necessary.
  6. Frost the cupcakes either with a piping bag (I used a 1M tip or with a knife).
Notes
*Use 2 tablespoons fresh lemon juice and 1 tablespoon milk for a less strong lemon flavor
**I recommend storing these cupcakes in an airtight container in the fridge

Whenever I find a good recipe for frosting made with fresh fruit, I hold onto that recipe for dear life. These seriously look DELICIOUS!! Thanks so much for sharing with us, Fiona! For more delicious recipes by her, head on over to Just So Tasty!

For more Strawberry treats, check out:

Strawberry Shortcake Poke Cake - a delicious, cool treat topped with a cream cheese and cool whip frosting and fresh strawberries. { lilluna.com }

Strawberry Shortcake Poke Cake

And for more favorite strawberry treats, check out:

ENJOY!

These Strawberry Lemonade Cupcakes are so pretty and perfect for spring or summer. They start with fluffy, moist lemon cupcakes. Then they're topped with strawberry frosting made from fresh berries!

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Fiona Dowling
My name's Fiona and I love creating delicious things to eat - particularly anything with chocolate, peanut butter or copious amounts of frosting. I love to share from scratch recipes that aren't too fussy.
Fiona Dowling
Fiona Dowling

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Discussion

  1. 1

    These are so perfect for summer! Yum!

  2. 3

    Instead of sour cream can buttermilk be used?

  3. 4

    Can I use buttermilk instead of sour cream?

  4. 6

    Can I use buttermilk instead of sour cream. And if so what is the measurement portions? Love the recipe thou.

    • 7

      I haven’t tried that, so I wouldn’t know an exact measurement. I’m sorry. I don’t want to tell you the wrong thing. I’m glad you like the recipe, though 🙂 If you give it a try, let me know how it comes out. Thanks!

  5. 8

    I want to make these for my daughter’s 1st birthday but I would like to do 2 frosting colors. Could I make a puree with blueberries the same way the strawberries are done and use that in the frosting?

    • 9

      I’m sure you could 🙂 I haven’t tried, but I don’t see why not! That would be good!

      • 10

        Well the cup cakes were a bit over all! Thanks for sharing this recipe! Also I did the blueberry frosting and it turned out great with the strawberry. The only thing was my strawberry frosting did not turn out nearly as bright in color as the ones you have shown in the pictures. Why might that be?