Strawberry Lemon Cupcakes

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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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

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The moment you take a bite into a strawberry lemon cupcake, you’ll understand why it’s a beloved treat among dessert enthusiasts.

The subtly sweet and tangy flavors blend together harmoniously, creating a mouth-watering explosion of taste in every bite.

The strawberries provide a burst of freshness, while the lemon provides a zesty kick that perfectly complements the sweetness.

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

Once you bake the fluffy cupcakes, you will add a lemon curd surprise in the center of them. Top with creamy strawberry frosting before enjoying.

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.

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.

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.

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 a light and refreshing option, try serving these cupcakes alongside a crisp fruit salad packed with berries, juicy watermelon, and tangy kiwi.

For more delightful cupcake recipes, don’t forget to check out our cherry cupcakes or Boston cream cupcakes too. 

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Storage

Whether you want to make them ahead of time or have some leftovers to save for later, here are some helpful tips on how to store these cupcakes to ensure their taste and texture remain top-notch.

MAKE AHEAD: To make these ahead, follow the recipe instructions until you’ve baked the cupcakes and allowed them to cool completely. Once cooled, you can store them in an airtight container at room temperature for up to 2 days. If you prefer to frost them ahead as well, it’s best to wait until you’re ready to serve before adding the frosting.

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.

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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 minutes

Cook Time 17 minutes minutes

Total Time 37 minutes minutes

Servings 24

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Ingredients

  

1x2x3x

• 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.

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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