Strawberry Lemonade Cupcakes


These strawberry lemonade cupcakes are a beautiful summer treat.

Prep Time:
30 mins
Cook Time:
20 mins
Additional Time:
2 hrs 35 mins
Total Time:
3 hrs 25 mins
18 cupcakes



  • 12 ounces strawberries, chopped, or more to taste

  • 1 ½ tablespoons white sugar, or to taste

  • 2 ¾ cups sifted cake flour

  • 2 ½ teaspoons baking powder

  • ¼ teaspoon salt

  • 2 sticks butter

  • 1 ¼ cups white sugar

  • 4 eggs, at room temperature

  • 1 teaspoon pure vanilla extract

  • ¼ teaspoon strawberry extract

  • ½ cup 2% milk


  • 3 cups powdered sugar

  • 1 stick butter

  • 1 tablespoon 2% milk, or as needed

  • 1 tablespoon lemon zest

  • 1 tablespoon lemon juice

  • 1 teaspoon pure vanilla extract

  • 4 strawberries, sliced, or more to taste


  1. Place strawberries in a medium bowl. Cover with 1 1/2 tablespoons sugar and refrigerate, 2 hours to overnight.

  2. Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.

  3. Mash strawberry and sugar mixture with a potato masher, or pulse gently in the bowl of a food processor until strawberries are chunky. Strain strawberries over a bowl, reserving juice.

  4. Whisk flour, baking powder, and salt together in a medium bowl.

  5. Beat butter and 1 1/4 cups sugar in the bowl of a stand mixer until pale yellow and fluffy. Add eggs, one at a time, mixing for about 1 minute after each egg and scraping down the sides of the bowl. Mix in vanilla extract and strawberry extract.

  6. Add flour mixture in 2 batches, alternating with the milk, blending well and scraping the sides of the bowl after each addition.

  7. Fold in strawberries and 5 tablespoons strawberry juice with a wooden spoon until well incorporated and you can see bits of strawberry showing throughout the batter. Fill cupcake liners 3/4 full.

  8. Bake in the preheated oven until the tops of the cupcakes are a lovely golden color and they spring back when pressed, about 18 minutes.

  9. Cool in muffin cups for 5 minutes. Remove from tins and finish cooling on a wire rack, about 30 minutes.

  10. While the cupcakes are cooling, combine powdered sugar, butter, milk, lemon zest, lemon juice, and vanilla in the bowl of a stand mixer; whip until creamy.

  11. Pipe frosting onto cupcakes and garnish each with a strawberry slice.

Cook's Notes:

I used 16 medium strawberries. You can use smaller or larger berries, but you'll need about 12 to 14 ounces total.

An additional 1/4 teaspoon vanilla extract may be used in place of the strawberry extract, if preferred.

Nutrition Facts (per serving)

378 Calories
17g Fat
54g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 18
Calories 378
% Daily Value *
Total Fat 17g 21%
Saturated Fat 10g 51%
Cholesterol 78mg 26%
Sodium 227mg 10%
Total Carbohydrate 54g 20%
Dietary Fiber 1g 3%
Total Sugars 36g
Protein 4g
Vitamin C 14mg 69%
Calcium 64mg 5%
Iron 2mg 11%
Potassium 89mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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