Strawberry Lemon Cupcakes

 

Strawberry lemon cupcakes are a dream. These moist cupcakes are filled with lemon curd and topped with a delectable strawberry cream cheese frosting.
Jump to Recipe
Table of Contents
  1. Strawberry Lemon Cupcakes Ingredients
  2. Substitutions and Additions
  3. How to Make Strawberry Lemon Cupcakes
  4. How to Serve Strawberry Lemon Cupcakes
  5. Storage
  6. FREQUENTLY ASKED QUESTIONS
  7. MORE RECIPES YOU’LL LOVE
  8. JUMP TO RECIPE

Strawberry lemon cupcakes are light and moist with a burst of lemon curd hiding inside the fluffy cupcakes. Topped with a strawberry cream cheese frosting, these irresistible cupcakes have all the refreshing flavors of summer in one lip-smacking treat.

If you can’t get enough of the strawberry and lemon combination then you’ll definitely want to make Strawberry Lemon Blondies, Strawberry Pie Bars, and Strawberry Sorbet

Strawberry Lemon Cupcakes Ingredients

You will need:

  • 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

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 a white/yellow cake mix and add lemon zest, lemon juice, and/or lemon extract to the batter. 

How to Make Strawberry Lemon Cupcakes

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 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.

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 milk, mayonnaise, and lemon juice.

STEP SIX: Add ⅓ of the milk mixture to the butter/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 flour, and then the remaining milk mixture.

STEP SEVEN: Beat just enough between each addition to incorporate the ingredients, but do not overmix.

PRO TIP: Do not overmix the batter once you have added all of the ingredients together. This can make tough cupcakes.

STEP EIGHT: Transfer batter to the prepared muffin tins, filling ⅔ of the way full.

STEP NINE: Bake for 17 minutes or until a toothpick inserted into the cupcakes comes out with just a few crumbs.

PRO TIP: 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.

STEP TEN: After 3 minutes of cooling, transfer the cupcakes to a cooling 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.

PRO TIP: 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.

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 Strawberry Lemon Cupcakes

These strawberry lemon cupcakes would make a great option for a spring or summer birthday party. Perfect for any occasion, these summery cupcakes would also be perfect for bringing to a potluck, picnic, or get-together with friends and family. The pink frosting would also be delightful for Easter or Valentine’s Day! 

Storage

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.

Strawberry lemon cupcakes are sweet and tangy, with a dreamy combination of juicy strawberries and citrusy lemons. Friends and family will adore the summertime flavor of these bright and sweet cupcakes no matter when you serve them. The sweetness of the strawberries beautifully balances the bright lemon flavor in these delectable cupcakes.

FREQUENTLY ASKED QUESTIONS

Do I have to store these cupcakes in the fridge? 

If these lemon and strawberry cupcakes are frosted, because they have cream cheese frosting, it is best to keep them in the fridge. If they are unfrosted, they can stay on the counter in an airtight container.

Can I use store-bought icing for this recipe? 

If you would rather skip making the frosting yourself, you can use store-bought frosting. Either strawberry or vanilla frosting tinted pink would be perfect.

Can I use a boxed cake mix? 

This lemon cupcakes with strawberry frosting recipe will work fine if you decide to use a boxed cake mix rather than making the cupcakes from scratch.

MORE RECIPES YOU’LL LOVE

Strawberry Lemon Cupcakes

Strawberry lemon cupcakes are a dream. These moist cupcakes are filled with lemon curd and topped with a delectable strawberry cream cheese frosting.
Prep Time 20 minutes
Cook Time 17 minutes
Total Time 37 minutes
Course Dessert
Cuisine American
Servings 24

Ingredients
  

  • ¾ cup salted butter softened
  • 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
  • teaspoons baking powder
  • cups whole milk
  • cup mayonnaise
  • 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 in ½ of the flour mixture, mixing briefly. Add in 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 the 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.

You May Also Like

Reader Interactions

Leave a Comment

Recipe Rating




Comments

The Black Friday Deals

Free Membership!

Get all our new recipes straight to

your inbox plus a BONUS

download in your first email! ❤