Lemon Strawberry Cupcakes
Lemon Strawberry Cupcakes are the ultimate summertime dessert with their bright lemon flavor and sweet strawberry frosting! A simple recipe that yields a dozen delicious cupcakes!
For another lemony treat try a slice of Mary Berry’s Lemon Drizzle Cake that preps in just 15 minutes!
These Lemon Cupcakes with Strawberry Buttercream are a great handheld dessert to tote around to all of your Summer gatherings! Friends and family will love the flavor pairing of the bright lemon and sweet strawberry!
The best part is that this recipe uses REAL lemon juice and homemade strawberry puree to deliver fresh flavor! Not to worry – real flavoring doesn’t mean a lengthy recipe that takes forever to make! But I do recommend making the puree the day before so it’s ready to use.
In fact, all you have to do is pair them with basic ingredients you likely already have on hand and you’re left with an unforgettable dessert!
Lemon Strawberry Cupcake Ingredients
The secret, yet easy, ingredients to making the lemon flavor pop in these homemade cupcakes are two simple ingredients! Fresh lemon juice and a box of lemon pudding mix!
Together the two create a vibrant flavor that will make your mouth water! The remaining cupcake ingredients are flour, salt, baking powder, butter, granulated sugar, eggs, vanilla extract, and whole milk.
Once the cupcakes have baked and completely cooled they’re frosted with the Strawberry Buttercream Frosting. This is made by combining salted butter and powdered sugar with fresh strawberry puree!
How To Make Strawberry Lemon Cupcakes
- Prepare Strawberry Puree in advance.
- Whisk the flour, salt, and baking powder together, and set it aside.
- Beat the melted butter with sugar in the mixing bowl of a stand mixer until smooth. Then add in the eggs one at a time before mixing in the vanilla extract until smooth.
- Add in the milk, dry pudding mix, and lemon juice. Once combined, gradually add the dry ingredients to the wet ingredients.
- Pour the batter into the prepared cupcake pan and bake them until a toothpick inserted into the center comes out clean.
- Cool the cupcakes on a wire rack.
- Prepare the frosting by beating the softened butter until it becomes light and fluffy. Next, pour in the strawberry puree and beat again until mixed.
- Slowly add in the powdered sugar until your desired frosting consistency has been reached.
- Frost the cupcakes using a spatula or a piping bag. Garnish with fresh strawberries if desired and enjoy!
Frequently Asked Questions
Do I Need To Blend Down Homemade Strawberry Puree Before Using It In The Frosting Recipe?
If you plan to pipe the frosting onto the cupcakes you will need to. This way strawberry pieces won’t get stuck in the piping tip.
If you’re just using a spatula you can leave the puree as is or blend it smooth. It’s your choice!
Can I Freeze Lemon Strawberry Cupcakes?
Yes, you can, these cupcakes without the frosting can be frozen for up to 3 months. When you’re ready to enjoy them just transfer them to the fridge to thaw overnight.
Then whip up the buttercream and ice them right before serving!
How Long Will Leftover Cupcakes Last For?
You can store the cupcakes at room temperature in an airtight container for up to 3 days. Or they can be stored in the refrigerator for up to a week.
Is There A Substitute Than Can Be Used In Place Of Strawberry Puree?
You could swap the strawberry puree out for strawberry jam.
How Can I Add Some Lemon Flavor To The Strawberry Buttercream Frosting?
To add some lemon flavor you can add a bit of fresh lemon juice to the frosting. Then just adjust the powdered sugar accordingly to make up for the additional liquid.
The bright lemon and sweet strawberry flavor in these Strawberry Lemon Cupcakes make them the perfect choice for a summertime dessert! Here are more of my favorite cupcake recipes to make throughout the Summer as well!
- Strawberry Shortcake Cupcakes – Made with a doctored-up cake mix!
- Key Lime Pie Cupcakes – Filled with sweet key lime curd and topped with whipped lime frosting!
- Strawberries & Cream Cupcakes – Two dozen cupcakes that take just 15 minutes to prep!
- Chocolate Raspberry Cupcakes – Delicious cupcakes with a hidden raspberry filling!
- Chocolate Covered Strawberry Cupcakes – Homemade chocolate cupcakes topped with strawberry cream cheese frosting and a chocolate-covered strawberry!
Let’s Connect!
If you’ve tried this recipe, please let me know how you liked it in the comments below and leave a review. I love hearing from you!
Don’t forget to tag me – @sugarandsoulco – on Instagram and Pinterest with your photos or join our Sugar & Soul Show-offs Community and share them there, where you can join our recipe challenges!
This recipe was originally published in August 2014 and was updated in August 2022 with new photos and retested recipe.
Strawberry Lemon Cupcakes
Equipment
- Cupcake pan
- Cupcake liners
- Stand mixer
- Handheld mixer
- Medium cookie scoop
- Mixing bowls
- Rubber Spatula
Ingredients
Cupcake Ingredients:
- 2 cups all-purpose flour
- ½ teaspoon salt
- 2 teaspoon baking powder
- ¾ cup butter melted
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoon vanilla extract
- ½ cup whole milk
- 1 (3.4oz.) box lemon pudding mix unprepared
- 3 tablespoon fresh lemon juice
Buttercream Icing:
- 1 cup salted butter softened
- ¼ cup fresh strawberry puree make in advance
- 3-4 cups powdered sugar
Instructions
- Preheat the oven to 350°F. Line your cupcake pan with cupcake liners and set it aside.
- In a medium bowl, combine flour, salt, and baking powder then set aside.2 cups all-purpose flour, ½ teaspoon salt, 2 teaspoon baking powder
- In a large bowl, using a handheld or standing mixer, beat the melted butter and sugar together until smooth.¾ cup butter melted, 1 cup granulated sugar
- Add eggs one at a time, mixing just to incorporate, then add vanilla and mix until smooth.2 large eggs, 2 teaspoon vanilla extract
- Add in the milk, dry pudding mix, and lemon juice and combine.½ cup whole milk, 3 tablespoon fresh lemon juice, 1 (3.4oz.) box lemon pudding mix
- Slowly add the flour mixture to the wet ingredients and mix until just combined. Be sure to scrape down the sides and not leave pockets of dry ingredients.
- Fill cupcake liners about ⅔ full, this batter is fairly thick so I recommend using a spoon or cookie scoop to add the batter to each tin.
- Bake for 15 to 20 minutes until a toothpick comes out clean. Then transfer the cupcakes to a cooling rack while making the frosting (they should be fully cooled before frosting)
- To make the frosting, beat softened butter on high until light and fluffy (2 to 3 minutes).1 cup salted butter
- Pour in the strawberry puree and beat until mixed.¼ cup fresh strawberry puree
- Then gradually add about 3 cups of powdered sugar to the strawberry butter mixture until combined.3-4 cups powdered sugar
- Add remaining cup of powdered sugar until you get desired consistency and beat on high for about 2 to 3 minutes more.
- Frost the cooled cupcakes using a spatula or pipe it on with a Wilton 1B Large Closed Star tip.
Notes
- Do I Need To Blend Down Homemade Strawberry Puree Before Using It In The Frosting Recipe? If you plan to pipe the frosting onto the cupcakes you will need to. This way strawberry pieces won’t get stuck in the piping tip. If you’re just using a spatula you can leave the puree as is or blend it smooth. It’s your choice!
- Can I Freeze The Cupcakes? Yes, you can, these cupcakes without the frosting can be frozen for up to 3 months. When you’re ready to enjoy them just transfer them to the fridge to thaw overnight. Then whip up the buttercream and ice them right before serving!
- How Long Will Leftover Cupcakes Last For? You can store the cupcakes at room temperature in an airtight container for up to 3 days. Or they can be stored in the refrigerator for up to a week.
- Is There A Substitute Than Can Be Used In Place Of Strawberry Puree? You could swap the strawberry puree out for strawberry jam.
- How Can I Add Some Lemon Flavor To The Strawberry Buttercream Frosting? To add some lemon flavor you can add a bit of fresh lemon juice to the frosting. Then just adjust the powdered sugar accordingly to make up for the additional liquid.
Nutrition
Did You Make This Recipe?
Don’t forget to share it with me on Instagram @sugarandsoulco and follow on Tiktok @sugarandsoulco and Pinterest @sugarandsoulco for more!
How many cupcakes does this make?
Hi Paul, I’m not sure, honestly. This is a very old recipe from an old contributor. But it will be getting updated soon!