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Strawberry Lemonade Cupcakes

Fluffy cupcakes filled with fresh strawberries and zesty lemon, topped with creamy lemon frosting and fresh strawberry garnish.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American, Summer
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Cupcakes
  • 2 cups All-Purpose Flour
  • 1 1/4 cups Sugar
  • 2 tsp Baking Powder
  • 1/2 tsp Salt
  • 1/2 cup Butter softened
  • 2 Eggs large
  • 1 tsp Vanilla Extract
  • 1 cup Fresh Strawberries chopped
  • 1/2 cup Milk
  • 1 tbsp Lemon Zest
  • 2 tbsp Lemon Juice
Frosting
  • 1/2 cup Butter softened
  • 2 cups Powdered Sugar
  • 2 tbsp Lemon Juice
  • 1 tsp Lemon Zest
  • Fresh Strawberry Slices for garnish

Equipment

  • Mixing bowls
  • Cupcake pan
  • Wire rack
  • Hand mixer

Method
 

  1. Preheat oven to 350°F (175°C) and line a cupcake pan with liners.
  2. Whisk together flour, baking powder, and salt.
  3. Beat softened butter with sugar until light and fluffy.
  4. Add eggs one at a time, then mix in vanilla extract.
  5. Gradually mix in flour mixture alternately with milk. Fold in strawberries, lemon zest, and lemon juice.
  6. Divide batter into cupcake liners. Bake 18–22 minutes. Cool completely.
  7. Beat softened butter with powdered sugar, lemon juice, and zest for frosting.
  8. Frost cooled cupcakes and garnish with fresh strawberry slices.

Notes

Best served the same day for freshness. Can refrigerate up to 3 days.