This easy strawberry lemonade cupcakes recipe features moist lemon cupcakes that are topped with strawberry buttercream frosting. Both lemon juice, lemon zest, and fresh strawberries are used to really pull off that classic lemonade flavor!
This post is sponsored by Lifeway. However, all thoughts and opinions are my own. Thank you for supporting the brands that make Ginger Snap's Baking Affairs possible!
These delicious strawberry lemonade cupcakes are a perfect summer treat! The lemon cake is so soft, moist, and bursting with tangy lemon flavor.
I used my favorite strawberry frosting recipe which uses strawberry puree for the best strawberry flavor!
Looking for more strawberry desserts? Then check out these: strawberry apple crisp, strawberry swirl ice cream, and strawberry cinnamon rolls.
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Why You'll Love These Cupcakes
- They have a soft and fluffy texture.
- Fresh lemon juice and zest are used.
- The fresh strawberry buttercream requires just 4 ingredients.
- They're topped with lemon slices and a whole strawberry!
I've always loved strawberry lemonade, so to have it in cupcake form makes me really happy! It even smells just like it!
Lifeway Kefir
Baking with Lifeway Kefir is a must for me because of all the added benefits, including the amount of moisture it adds to baked goods.
Each cup contains 12 live and active cultures that are good for your bones and immune system.
I used Lifeway Organic Lemon Whole Milk Kefir in the cupcakes to add even more lemon flavor, but it would also be good with their Lifeway Kefir Plain Whole Milk.
For even more dessert ideas using Lifeway Kefir, check out this lemonade bundt cake and these lemon poppy seed cupcakes!
Ingredients Needed
Here are some notes on the ingredients we'll be using. For the full list of ingredients, look at the recipe card below.
- Flour: I used all-purpose flour.
- Oil: You can use either vegetable oil or canola.
- Yogurt: Use either plain or vanilla yogurt. You could also use sour cream.
- Lifeway Organic Lemon Whole Milk Kefir: This adds an extra layer of lemon flavor and makes the cupcakes super moist and tender.
- Unsalted Butter: Use room temperature butter.
- Strawberries: Fresh strawberries are used to make this creamy strawberry frosting.
Instructions
Here are the step by step instructions on how to make these lemon cupcakes with strawberry frosting.
Step 1: Dry ingredients. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 2: Wet ingredients. In a large bowl, whisk together the white sugar, oil, egg, egg white, yogurt, lemon zest, lemon juice, and vanilla extract until combined.
Step 3: Combine the ingredients. Alternate adding the flour mixture and the kefir milk to the wet ingredients (flour, milk, flour), whisking just until everything is combined.
Step 4: Bake. Fill the cupcake liners ⅔ of the way full and bake for 15-20 minutes. Let the cupcakes cool for 10 minutes in the pan before transferring them over to a wire rack.
Strawberry Frosting
In a food processor, puree the strawberries. You should have about ¼ cup.
In a large bowl of a stand mixer using the paddle attachment, cream butter on medium-high speed until smooth.
Add the powdered sugar, pureed strawberries, and vanilla extract and mix on low speed until combined.
Scrape the frosting into a piping bag and frost the tops of each cupcake. I used my Wilton 1M piping tip.
Storage Tips
Keep any leftover cupcakes in an airtight container in the refrigerator for up to 5 days.
Expert Baking Tips
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Room Temperature Ingredients: If an ingredient calls to be at room temperature before baking, do it. This helps to ensure the best quality in both flavor and texture. If you don't, the cupcakes texture will be off.
- Cupcake Batter: Fill the cupcake liners ⅔ of the way full, which is just under 3 tablespoons of batter. I used my cookie scoop to make this step easier.
Recipe FAQs
I don't recommend using extract. You need both the zest and juice from a real lemon.
Yes they can. Simply make the cupcakes the night before and then make the frosting the day of. Decorate and serve!
Of course! You could make easy strawberry cupcakes instead and top them with a simple lemon buttercream frosting.
If you made this recipe, please leave a comment and star rating below. I love hearing from you! Also, please tag me on Instagram and check out my Pinterest for even more recipe ideas.
It brings me so much joy to see you make my recipes. 🙂
Happy Baking!
More Cupcake Recipes
📖 Recipe
Easy Strawberry Lemonade Cupcakes Recipe
Equipment
- 12-count muffin pan
- Mixing Bowls
- Electric Stand Mixer
- Citrus Zester
Ingredients:
Lemon Cupcakes
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup sugar
- ⅓ cup vegetable oil (or canola)
- 1 large egg, room temperature
- 1 large egg white, room temperature
- ¼ cup yogurt (plain or vanilla), room temperature
- 2 tablespoons lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- ½ cup Lifeway Organic Lemon Whole Milk Kefir, room temperature
Strawberry Buttercream
- ½ cup strawberries, pureed (will be about ¼ cup)
- 1 cup unsalted butter, room temperature
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions:
- Preheat the oven to 350 degrees and line a 12-count muffin pan with cupcake liners.
Lemon Cupcakes
- In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, whisk together the sugar, oil, egg, egg white, yogurt, lemon zest, lemon juice, and vanilla extract until combined.
- Alternate adding the flour mixture and the kefir milk to the wet ingredients (flour, milk, flour), whisking just until everything is combined (be careful not to overmix).
- FIll each cupcake liner ⅔ of the way full (just under 3 tablespoons of batter) and bake for 15-20 minutes. Use a toothpick to check the centers for doneness and let the cupcakes cool for 10 minutes in the pan before transferring them over to a wire rack to cool completely.
Strawberry Buttercream
- In a food processor or blender, puree the strawberries for 5 seconds.
- In the bowl of an electric stand mixer using the paddle attachment, beat the butter on high speed until creamy (about 1-2 minutes). Add the powdered sugar, pureed strawberries, and vanilla extract and mix on low speed until combined (about 30 seconds).
- Then increase the speed to high and beat for another 1-2 minutes until light and creamy.
Assemble
- Frost the cooled cupcakes. I placed the frosting in a piping bag and used the Wilton 1M piping tip. Top each cupcake with a lemon slice and strawberry (optional).
- Keep any leftover cupcakes in an airtight container in the refrigerator for up to 5 days.
Notes:
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Room Temperature Ingredients: If an ingredient calls to be at room temperature before baking, do it. This helps to ensure the best quality in both flavor and texture. If you don't, the cupcakes texture will be off.
- Cupcake Batter: Fill the cupcake liners ⅔ of the way full, which is just under 3 tablespoons of batter. I used my cookie scoop to make this step easier.
This was always my childhood favorite drink, so these cupcakes are perfect if you're looking for a refreshing sweet treat in the spring or summertime.