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Strawberry Lemon Cupcakes

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a close up shot of Strawberry Lemon Cupcake topped with a strawberry with a bite taken out of it
These dreamy strawberry lemon cupcakes are deliciously moist, sweet, and tangy, all packed into one treat that will be hard to resist.
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Table of Contents
  1. Strawberry Lemon Cupcakes Ingredients
  2. How to Make This Strawberry Lemon Cupcakes Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

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. 

a close up shot of Strawberry Lemon Cupcake topped with a strawberry with a bite taken out of it

Strawberry Lemon Cupcakes Ingredients

Strawberry Lemon Cupcakes raw ingredients that are labeled

You’ll need:

  • 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 batch strawberry cream cheese frosting recipe
  • ½ cup 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 a 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.

butter and sugar mixed together in a cup

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

lemon zest, vanilla, lemon oil and eggs combined together in a cup

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 milk, mayonnaise, and lemon juice.

milk, mayonnaise and lemon juice whisked together in a bowl

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.

milk and flour combined together in a bowl

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 cupcake batter to the prepared muffin tins, filling ⅔ of the way full.

cupcake batter in a cupcake pan

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.

baked cupcake in a cupcake pan

STEP TEN: After 3 minutes of cooling, transfer 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.

scooping out portions of each cupcake on a stand

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.

cavity of cupcake being filled with lemon curd on a stand

STEP THIRTEEN: Prepare the strawberry frosting.

cream cheese frosting in a bowl

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

cupcake frosted over the lemon curd on a stand

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. 

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.

Strawberry Lemon Cupcakes topped with strawberries on a stand

The combination of sweet strawberries and citrusy lemons in these cupcakes is irresistible. Creamy strawberry frosting tops a surprising burst of lemon curd inside amazingly moist cupcakes.

FREQUENTLY ASKED QUESTIONS

Do I have to store these cupcakes in the fridge? 

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.

Can I use store-bought icing for this recipe?

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.

Can I use boxed cake mix?

This lemon cupcakes with strawberry frosting recipe will work fine if you decide to use boxed cake mix rather than making the cupcakes from scratch.

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a close up shot of Strawberry Lemon Cupcake topped with a strawberry with a bite taken out of it

Strawberry Lemon Cupcakes

5 from 1 vote
These dreamy strawberry lemon cupcakes are deliciously moist, sweet, and tangy, all packed into one treat that will be hard to resist.
Prep Time 20 minutes
Cook Time 17 minutes
Total Time 37 minutes
Servings 24

Ingredients
  

  • ¾ cup salted butter softened
  • 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
  • teaspoons baking powder
  • cups whole milk
  • cup mayonnaise
  • 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 in ½ of the flour mixture, mixing briefly. Add in 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.

Nutrition

Calories: 205kcal | Carbohydrates: 26g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 118mg | Potassium: 81mg | Fiber: 1g | Sugar: 14g | Vitamin A: 238IU | Vitamin C: 2mg | Calcium: 38mg | Iron: 1mg
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