May 25, 2023
Review RecipeStrawberry Lemon Cupcakes

Table of Contents
These strawberry lemon cupcakes have all the refreshing and juicy flavors of summer in one delectable treat. The sweetness of the strawberries perfectly balances the bright lemon flavor, and the fluffy cake is downright delicious.

Strawberry Lemon Cupcakes Ingredients

You’ll need:
- ¾ cup of salted butter, softened
- 1¼ cups of granulated sugar
- 2 tablespoons of lemon zest
- 1 teaspoon of vanilla extract
- ¼ teaspoon of lemon oil (or 1 tablespoon of lemon extract)
- 3 large eggs, room temperature
- 3 cups of all-purpose flour
- ½ teaspoon of baking soda
- 1½ teaspoons of baking powder
- 1½ cups of whole milk
- ⅓ cup of mayonnaise
- ⅓ cup of fresh lemon juice
- 1 batch of strawberry cream cheese frosting recipe
- ½ cup of lemon curd
- Fresh strawberries, halved for garnish
Substitutions And Additions
MAYONNAISE: These delicious strawberry lemonade cupcakes have a moist, denser texture that holds up nicely to the lemon curd and the weight of the frosting. Omit the mayonnaise for a lighter cupcake.
CAKE: You can substitute a box of cake mix for the lemon cupcake recipe. Either use lemon cake mix or use white/yellow cake mix and add lemon zest, lemon juice, and/or lemon extract to the batter.
How To Make This Strawberry Lemon Cupcakes Recipe
STEP ONE: Preheat the oven to 350°F. Line muffin tins with cupcake liners and set aside.
STEP TWO: Cream together the butter and sugar in the medium bowl of a stand mixer or using a hand mixer. Beat for 2 minutes on medium speed, scraping down the sides of the bowl midway. The mixture will be fluffy and very pale yellow.

STEP THREE: Beat in lemon zest, vanilla extract, lemon oil, and eggs. Beat for 2 minutes longer.

STEP FOUR: Measure the flour, baking soda, and baking powder into a separate bowl and whisk together.
STEP FIVE: In another small bowl, whisk together the milk, mayonnaise, and lemon juice.

STEP SIX: Add ⅓ of the milk mixture to the butter and sugar mixture and beat until combined. Add in ½ of the flour mixture, mixing briefly. Add in another ⅓ of the milk mixture, the remaining dry ingredients, and then the remaining milk mixture.

STEP SEVEN: Beat just enough between each addition to incorporate the ingredients, but do not overmix.
OUR RECIPE DEVELOPER SAYS
Do not overmix the batter once you have added all of the ingredients together. This can make tough cupcakes.
STEP EIGHT: Transfer the cupcake batter to the prepared muffin tins, filling ⅔ of the way full.

STEP NINE: Bake in the preheated oven for 17 minutes or until a toothpick inserted into the cupcakes comes out with just a few crumbs.
PRO TIP:
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cupcakes as the recommended baking time approaches.

STEP TEN: After 3 minutes of cooling, transfer the cupcakes from the muffin pan to a wire rack to cool completely.
STEP ELEVEN: Use a serrated spoon or piping tip to scoop out a small portion (about 1 teaspoon) of the top of each cooled cupcake.
PRO TIP:
This is a medium-density, moist cupcake. The cupcakes hold up well to frosting once cooled, but it is too soft while it is still warm.
Wait until the cupcakes are cooled completely (you can even chill them in the refrigerator or freezer) before scooping the tops and filling them with lemon curd or adding frosting.

STEP TWELVE: Use a piping bag, a Ziploc bag with the corner snipped off, or a squeeze bottle to fill each cavity with lemon curd.

STEP THIRTEEN: Prepare the strawberry frosting.

STEP FOURTEEN: Frost the cupcakes to cover the lemon curd.

How To Serve
These bright and sweet cupcakes would make a great option for a spring or summer birthday party. The pink frosting would also fit with a Valentine’s Day or Easter event. Add our pretty pink strawberry lemonade or rainbow sherbet punch to wash your cupcakes down.
For more delightful cupcake recipes, don’t forget to check out our cherry cupcakes or Boston cream cupcakes too.
MORE CUPCAKE RECIPES
Storage
ON THE COUNTER: Unfrosted lemon strawberry cupcakes can be stored on the counter for 2 to 3 days.
IN THE FRIDGE: Store cupcakes in the fridge in an airtight container for up to 5 days.
IN THE FREEZER: Freeze these tangy strawberry lemonade cupcakes for up to 3 months.

The combination of sweet strawberries and citrusy lemons in these strawberry lemon cupcakes is irresistible. Creamy strawberry frosting tops a surprising burst of lemon curd inside amazingly moist cupcakes.
Frequently Asked Questions
If these lemon and strawberry cupcakes are frosted, because they have cream cheese frosting, it is best to keep them in the fridge. If they are unfrosted, they can stay on the counter in an airtight container.
If you would rather skip making the frosting yourself, you can use store-bought frosting. Either strawberry or vanilla frosting tinted pink would be perfect.
This lemon cupcakes with strawberry frosting recipe will work fine if you decide to use a boxed cake mix rather than making the cupcakes from scratch.
More Recipes You’ll Love
- Brownie Cupcakes
- Carrot Cake Cupcakes
- Lemon Brownies
- Strawberry Curd
- Coconut Easter Eggs
- Strawberry Lemonade Cocktail
- Vanilla Cupcakes
- Lemon Raspberry Cupcakes
- Lemon Coffee Cake

Strawberry Lemon Cupcakes
Ingredients
- ¾ cup salted butter, softened
- 1¼ cups granulated sugar
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
- ¼ teaspoon lemon oil, or 1 tablespoon lemon extract
- 3 large eggs, room temperature
- 3 cups all-purpose flour
- ½ teaspoon baking soda
- 1½ teaspoons baking powder
- 1½ cups whole milk
- ⅓ cup mayonnaise
- ⅓ cup fresh lemon juice
- 1 recipe strawberry cream cheese frosting (get our recipe here)
- ½ cup lemon curd (get our recipe here)
- Fresh strawberries, halved for garnish
Instructions
- Preheat the oven to 350°F. Line muffin tins with cupcake liners and set aside.
- Cream together the butter and sugar in the bowl of a stand mixer, or you can also use a hand mixer. Beat for 2 minutes on medium speed, scraping down the sides of the bowl midway. The mixture will be fluffy and very pale yellow.
- Beat in lemon zest, vanilla extract, lemon oil, and eggs. Beat for 2 minutes longer.
- Measure the flour, baking soda, and baking powder into a separate bowl and whisk together.
- In another small bowl, whisk together milk, mayonnaise, and lemon juice.
- Add ⅓ of the milk mixture to the butter/sugar mixture and beat until combined. Add ½ of the flour mixture, mixing briefly. Add another ⅓ of the milk mixture, the remaining flour, and then the remaining milk mixture.
- Beat just enough between each addition to incorporate the ingredients, but do not overmix.
- Transfer batter to the prepared muffin tins, filling ⅔ of the way full.
- Bake for 17 minutes or until a toothpick inserted into the cupcakes comes out with just a few crumbs.
- After 3 minutes of cooling, transfer cupcakes to a cooling rack to cool completely.
- Use a serrated spoon or piping tip to scoop out a small portion (about 1 teaspoon) of the top of each cooled cupcake.
- Use a piping bag, a Ziploc bag with the corner snipped off, or a squeeze bottle to fill each cavity with lemon curd.
- Prepare the strawberry frosting.
- Frost the cupcakes to cover the lemon curd.
Notes
- Do not overmix the batter once you have added all of the ingredients together. This can make tough cupcakes.
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cupcakes as the recommended baking time approaches.
- This is a medium-density, moist cupcake. The cupcakes hold up well to frosting once cooled, but it is too soft while it is still warm. Wait until the cupcakes are cooled completely (you can even chill them in the refrigerator or freezer) before scooping the tops and filling them with lemon curd or adding frosting.
Comments
Meg says
These are so pretty!