Strawberry Lemonade Cupcakes

Strawberry frosting filling inside zesty lemon cupcakes makes these Strawberry Lemonade Cupcakes a perfectly sweet summer treat!

A Sweet Summer Treat

Zesty, spongey lemon cupcakes with a sweet, strawberry frosting filling, every bite of these Strawberry Lemonade Cupcakes is a delicious summer escape. These cupcakes are as refreshing as they are decadent and sure to be a hit at your house.

Refreshing and Sweet

We pretty much live by the pool during the summer, splashing around and sipping ice cold drinks! I always have a pitcher of lemonade made because nothing’s more refreshing on a hot summer day than a big ol’ glass of freshly squeezed lemonade.

I also love to have fun treats to eat during a swim party or after an al fresco summer supper. Lemon Cookies, Lemon Poppy Seed Muffins and these Strawberry Lemonade Cupcakes are going to be my go-to this summer, that’s for sure! They’re mmm-azing!

Ingredients and Supplies

(see recipe card at the bottom of this post for measurements and details. To learn more about specific baking ingredients and how they function in baking recipes, reference my Complete Guide to Baking Ingredients)

Ingredients:

• Unsalted butter: melted & slightly cooled for the cupcake batter. It adds richness, moisture and flavor. Be sure to let it cool slightly before adding the eggs to prevent curdling. The butter in the frosting adds richness and stability.
• Granulated sugar: sweetness that helps with texture, browning and moisture retention.
• Large egg: helps bind the batter and provides structure, richness, and moisture.
• All-purpose flour: gives the cupcakes their form and chew.
• Baking powder: leavening agent that reacts with the acid (lemon juice) to help make the cupcakes rise and become fluffy.
• Kosher salt: enhances the flavor and balances the sweetness. Use slightly less if using table salt (which is finer).
• Fresh lemon: both the zest and the juice provide tartness and a bright lemon flavor. Always use fresh lemon juice as the bottled lacks flavor and can taste metallic.
• Whole milk: adds moisture and helps bind the sugar and butter for a smooth and spreadable frosting.
• Powdered sugar: sweetens and thickens the frosting to a pipeable texture. Be sure to sift it if it’s clumpy.
• Seeded strawberry jam: adds strawberry flavor, moisture and natural color to the frosting.
• Lemon slices: for garnishing, if desired. Purely decorative to enhance the lemonade vibe. Thinly slice and pat dry before garnishing to prevent sogginess or sliding.

Supplies:

• 12-cup cupcake pan
• Cupcake liners
• Large microwaveable bowl
• Whisk
• Electric mixer
• Paring knife
• Plastic piping bag with decorating tip
• Cute paper straws, for decorating (optional)

How to Make Strawberry Lemonade Cupcakes

• Preheat oven to 350°F. Line a 12-cup cupcake pan with liners and set aside.
• In a large microwaveable bowl, melt the butter for about 90 seconds.
• Let set for 5 minutes and then stir in the sugar.
• Stir in the eggs, one at a time, until well combined.

• In a separate small bowl, whisk together the flour, baking powder and salt.
• Stir the dry ingredients into the wet ingredients.

• Add the lemon zest, lemon juice and milk, and stir gently until batter is smooth and creamy.
• Divide batter evenly among the liners in the prepared cupcake pan, filling each one almost full.
• Bake for 22-24 minutes or until a toothpick inserted in the centers comes out clean. Let cool in pan for 10 minutes before removing to a wire rack to cool completely.

• Meanwhile, prepare the frosting. In the bowl of an electric mixer fitted with the whisk attachment, beat the butter until smooth.
• With the mixer on low speed, add 2 cups powdered sugar and then 1 tablespoon milk until combined. Scrape down the sides of the bowl and then add 2 more cups powdered sugar and another tablespoon of milk.
• Add remaining 3 cups powdered sugar and 1 tablespoon of milk until well combined.
• Add jam and mix until just combined then turn the mixer to medium-high speed and beat frosting until thick and fluffy.

• Transfer frosting to a piping bag fitted with a decorating tip.
• Once the cupcakes are cooled, carve the center out of each cupcake with a paring knife. Cut the pointy tip off the bottom of the removed center so that you can put the top back on the cupcake.
• Fill the center of each cupcake with a few teaspoons of frosting.
• Replace the top of the cut out piece of cupcake.
• Pipe frosting onto the top of each cupcake and garnish with a lemon slice and straw, if desired.

Storage

Store cupcakes in an airtight container in the refrigerator for up to 5 days. Enjoy chilled from the fridge or let come to room temperature before enjoying.

Unfrosted cupcakes can be stored in an airtight container at room temperature for up to 3 days. Or wrapped individually in plastic wrap and placed in a freezer-safe baggie or container in the freezer for up to 2 months. Thaw, loosely covered, at room temperature before frosting.

Frosting can be prepared and stored in an airtight container in the refrigerator for to one week. Let it set a room temperature for 20-30 minutes and re-whip before using.

If you make my Strawberry Lemonade Cupcakes, be sure to snap a picture and share it with me on Instagram @thebakermama so I can see. If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! 😍 I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!

xoxo,

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