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+ servings
5 from 12 votes

Strawberry Lemonade Cupcakes

Fluffy and moist strawberry lemonade cupcakes are the perfect treat for any day! Enjoy the flavors of your favorite lemonade in a cupcake. Perfect for beach parties, showers, picnics, pot lucks!
Course Baking, Brunch
Cuisine American
Keyword 4th of July., dessert for a party, Summer Dessert Week
Prep Time 15 minutes
Cook Time 20 minutes
Cool Cupcakes 30 minutes
Servings 18 cupcakes
Calories 276kcal
Author Eileen Kelly


Strawberry Cupcake

  • 1 cup Dixie Crystals sugar
  • ½ cup unsalted butter, softened
  • 3 large eggs
  • 1 cup strawberry puree (recipe below)
  • 1 teaspoon Adam's vanilla extract
  • 2 ¼ cups all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • ½ cup diced strawberries

Lemon Buttercream Frosting

  • 3 cups confectioners sugar
  • cup unsalted butter, softened
  • 1 teaspoon Adam's lemon extract
  • ½ lemon, juiced Note 1
  • 2-3 Tablespoons milk


  • Sweets and Treats pink sprinkles
  • strawberry and lemon wedge

Strawberry Puree

  • 10- 14 fresh strawberries, cut in half


Strawberry Cupcakes

  • Preheat oven to 350 degrees. Place 18 cupcake liners in cupcake tins, set aside.

Dry Ingredients for Strawberry Lemonade Cupcakes

  • In a medium size bowl, sift flour, baking powder, and salt. Set aside.

Wet ingredients for Strawberry Lemonade Cupcakes

  • In a large bowl or electric mixer, beat sugar and butter until blended well.
  • Add eggs, one at a time.
  • Blend in vanilla extract and strawberry puree.
  • Fold in half of the flour mixture into the wet ingredients to blend.
  • Add in remaining flour mixture. into the strawberry mix to incorporate remaining flour mix.
  • Fold in diced strawberries.
  • Divide batter evenly between the cupcake liners.
  • Bake for 15-24 minutes. Cupcakes are done when toothpick inserted in middle comes out clean.
  • Let cupcakes cool completely before icing.

Strawberry Puree

  • Add cut strawberries into a blender and mix to puree. Use as directed.

Homemade Lemon Buttercream Frosting

  • In a medium bowl, beat confectioner sugar and butter until mixed.
  • Add in lemon extract, lemon juice, and 2 Tablespoons milk. Blend until smooth. Add another Tablespoon of milk if needed for consistency to decorate cupcakes. Note 2
  • Decorate cupcakes using your favorite decorating tip. Top with strawberries slices, lemon wedges and sprinkles.
  • No decorating tip, use a knife to spread frosting on the cupcakes.


Note 1: Use half the lemon for the buttercream. The second half of lemon slice and use as garnish for cupcakes.
Note 2: Usually 2 Tablespoons of milk does the trick for decorating with a tip and decorating bag.
  • Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.


Serving: 1cupcake | Calories: 276kcal | Carbohydrates: 45g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 59mg | Sodium: 148mg | Potassium: 104mg | Fiber: 1g | Sugar: 32g | Vitamin A: 320IU | Vitamin C: 7.4mg | Calcium: 39mg | Iron: 1mg