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Strawberry Lemonade Cupcakes with Lemon Zest Buttercream

A close-up of one perfect strawberry lemonade cupcake topped with swirled pink frosting and lemon zest.
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Bake these bright and moist strawberry lemonade cupcakes topped with a tangy lemon zest buttercream. This recipe brings together fresh fruit flavor and citrus brightness for a perfect summer treat.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1/4 cup fresh strawberry puree (from about 4 large strawberries)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 1/2 cups powdered sugar (for frosting)
  • 1/4 cup unsalted butter, softened (for frosting)
  • 2 tablespoons fresh lemon juice (for frosting)
  • 1/4 teaspoon lemon extract (optional)
  • 1 tablespoon freeze-dried strawberry powder or finely crushed freeze-dried strawberries (for color/flavor)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, cream together the 1/2 cup softened butter and 1 cup sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a small bowl, whisk together the buttermilk, strawberry puree, 1 tablespoon lemon juice, and lemon zest.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  6. Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
  7. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  8. Prepare the Lemon Zest Buttercream: In a large bowl, beat the 1/4 cup softened butter until smooth. Gradually add the powdered sugar, mixing on low speed until incorporated.
  9. Add the 2 tablespoons of lemon juice and lemon extract (if using). Beat on medium speed until light and fluffy.
  10. Mix in the freeze-dried strawberry powder until the frosting reaches a pale pink color and a slight strawberry flavor.
  11. Once the cupcakes are completely cool, pipe or spread the buttercream onto each cupcake. Garnish with a small slice of fresh strawberry or a sprinkle of lemon zest, if desired.

Notes

  • For the best strawberry flavor, use fresh, ripe strawberries for the puree. Mash them well and strain out any large seeds if you prefer a smoother batter.
  • If you want a stronger lemonade flavor, increase the lemon zest in the cake batter to 2 teaspoons.
  • To make the frosting extra smooth, sift your powdered sugar before mixing.

Nutrition

Find it online: https://carlacooking.com/strawberry-lemonade-cupcakes-recipe/