Imagine the sweet burst of juicy strawberries paired with the zesty zing of fresh lemon, all wrapped up in a soft, fluffy cupcake—it’s sunshine in every bite! Whether you’re planning a summer picnic, a birthday bash, or just want to treat yourself (yes, you deserve it!), these Strawberry Lemonade Cupcakes are a delightful crowd-pleaser with just the right mix of tart and sweet.
Why You’ll Love This Recipe
I first whipped up these cupcakes for a neighborhood pool party, and let’s just say they didn’t last long! The combo of strawberry and lemon is bright, fun, and full of those feel-good summer vibes. Plus, they look as good as they taste—perfect for those Instagram-worthy dessert tables.
- Perfect balance of sweet strawberries and tart lemon
- Super moist and fluffy with a bakery-style crumb
- Easy to customize with frosting or topping swaps
- Ideal for birthdays, holidays, or “just because” baking
- Kid-approved and freezer-friendly!
Ingredients Breakdown
Essentials
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- ¼ cup sour cream
- ⅓ cup whole milk
- 1 tsp pure vanilla extract
- 1 tbsp lemon zest (about 1 medium lemon)
- 2 tbsp fresh lemon juice
- ¾ cup finely chopped fresh strawberries
Pro Tips
- You can swap fresh strawberries with freeze-dried—rehydrate with warm water and chop.
- Greek yogurt can sub in for sour cream in a pinch.
- Add a drop of pink food coloring for that classic “lemonade” look.
- Lemon extract (½ tsp) can enhance the tang if your lemons aren’t super tart.
Step-by-Step Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream butter and sugar together until light and fluffy (2–3 minutes).
- Beat in the eggs, one at a time, then mix in sour cream, lemon zest, lemon juice, and vanilla.
- Alternate adding the dry ingredients and milk to the wet ingredients, beginning and ending with dry ingredients. Mix until just combined.
- Gently fold in the chopped strawberries with a rubber spatula.
- Divide the batter evenly among cupcake liners, filling each about ¾ full.
- Bake for 18–20 minutes, or until a toothpick inserted comes out clean.
- Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Frost with lemon buttercream, strawberry cream cheese frosting, or a dusting of powdered sugar—your call!
Chef’s Tips and Tricks
- Don’t overmix your batter after adding the flour—this keeps your cupcakes tender.
- Make sure your strawberries are chopped finely to avoid sinking in the batter.
- If your lemons are hard, roll them on the counter before juicing to get more juice out!
- Cool cupcakes completely before frosting or it’ll all slide right off (trust me—I learned the hard way).
Recipe Variations and Serving Suggestions
- Top with a swirl of strawberry buttercream and a lemon slice for flair.
- Use lemon curd as a surprise filling inside each cupcake—so fun!
- Mini cupcakes for party platters—just reduce bake time to 10–12 minutes.
- Serve with a chilled glass of strawberry lemonade for the full effect.
FAQs
Can I use frozen strawberries?
Yes, just thaw them completely and pat dry to prevent extra moisture from making the batter too wet.
How do I store them?
Keep them in an airtight container at room temp for 2 days, or refrigerate for up to 5. They also freeze beautifully—just leave the frosting off!
Can I make this dairy-free?
You can swap the butter for a vegan buttery spread, use a plant-based yogurt for the sour cream, and go with your favorite nut milk.
Recipe Card
Prep Time: 20 minutes
Cook Time: 18–20 minutes
Total Time: 40 minutes
Ingredients:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- ¼ cup sour cream
- ⅓ cup whole milk
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice
- ¾ cup chopped fresh strawberries
Instructions:
- Preheat oven to 350°F and line muffin tin with liners.
- Mix dry ingredients in one bowl, cream butter and sugar in another.
- Add eggs, sour cream, lemon zest, juice, and vanilla.
- Alternate milk and dry mix into batter. Stir in strawberries.
- Bake 18–20 minutes. Cool completely before frosting.
Nutrition: ~210 calories per cupcake
Have you made these sunny Strawberry Lemonade Cupcakes? Leave a comment and let me know how they turned out! And don’t forget to tag me @thekitchensaid on Instagram so I can see your beautiful bakes!
