Mimi's Organic Eats » Recipes » Cakes & Cupcakes » Strawberry Lemonade Cupcakes

Strawberry Lemonade Cupcakes

Cakes & Cupcakes • Naturally Colorful Desserts • No Seed Oils • High Altitude • Fourth of July • Summer | Published July 16, 2024 by Mimi Council

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I’m combining your favorite summer drink with seasonal produce in this recipe for Strawberry Lemonade Cupcakes! Light and fluffy lemon cupcakes are topped with fresh strawberry buttercream frosting for a summer delight.

If you’re looking for more summer cakes, then check out some of my other favorites like Strawberry Whipped Cream Cake, Eggless Strawberry Shortcake, or Lemon Raspberry Snack Cake.

Why You’ll Love This Recipe
Ingredients
Tools Needed
Step by Step Instructions
Baker's Tips
FAQ’s
Craving More?

This recipe was your guys vote in one of my Instagram story poles! I love hosting voting poles on social media for you guys to vote on, so if you don’t follow along on Instagram, then follow me now so you can vote on future recipes!

This summery cupcake recipe is perfect for a backyard barbecue or outdoor party! This recipe combines an iconic summer drink with fresh strawberries for a light and sweet summer cupcake that you will love! Indulge in the flavors of summer with a lightly sweetened lemon cupcake, fresh strawberry buttercream frosting, and a candied lemon on top! Be sure to make my recipe for Candied Lemons before beginning this recipe.

Why You’ll Love This Recipe

Light and Sweet: This recipe for Strawberry Lemonade Cupcakes is light and sweet. I use homemade lemon simple syrup in the cake batter and make fresh strawberry buttercream frosting.

Summery AF: This recipe combines the flavors of classic lemonade with fresh strawberries for a summer treat that is sure to be a hit at any party!

Moist and Fluffy: The addition of sour cream in the batter makes for a moist and fluffy lemon cupcake that has a little zest, sweetness, and tang.

Ingredients

Butter: I use Organic Valley Salted Butter.
Cane Sugar: I used Wholesome in this recipe.
Lemon Simple Syrup: This is the by product of my Candied Lemons recipe.
Eggs: Be sure to use organic large eggs as different sizes can result in sinking cupcakes or dry cupcakes, my favorite are Organic Valley.
Milk: I use Organic Valley Grassmilk.
Sour Cream: Organic sour cream will help create a moist batter with a tender crumb, my favorite is Organic Valley.
Pastry Flour: I use organic whole wheat pastry flour in this recipe, but you can also use cake flour as well!
Baking Powder and Salt: These ingredients are necessary for flavorful cupcakes that rise well!
Powdered Sugar: I used Wholesome in this recipe.
Strawberries: Be sure to use fresh strawberries. Freeze dried will not work in this recipe as it depends on the moisture in the fresh fruit.
Candied Lemons: Be sure to make my Candied Lemons recipe before beginning the cupcakes.

Tools Needed

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Step by Step Instructions

Step 1

Make sure to have the Candied Lemons made ahead of time. Preheat the oven to 350°F. Line a cupcake pan with liners.

Step 2

To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and lemon simple syrup and mix on low until combined and there are no butter chunks.

Add in the eggs, milk, and sour cream and mix to combine. The batter will look like cottage cheese at this stage.

Add in the pastry flour, baking powder, and sea salt and mix on low until combined into a smooth batter. Be sure to scrape down the sides of the bowl and mix again to ensure a smooth cake batter.

Step 3

Fill the cupcake liners three-quarters full. Bake for 21 to 24 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely in the cupcake pans. (If you’re baking at high altitude be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).

Step 4

To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, and chopped strawberries. Mix on low until combined and then speed mixer up to high and mix for 2 to 3 minutes or until light and fluffy.

Step 5

Transfer the frosting to a piping bag with Ateco tip #808. Pip large dollops of frosting onto the cupcakes and top with candied lemons.

Baker's Tips

If you don't have the Candied Lemons, you can replace the lemon simple syrup with organic lemon flavor or lemon extract. You'll need to use way less as these are more concentrated. For lemon flavor use 1 tablespoon, for lemon extract use 1 ½ teaspoons.
Candied lemons are optional on top, but they give these cupcakes more flavor, some texture, and they look so cute!
You can prep these and make the batter ahead of time if you cover it and place it in the fridge.
I don't recommend using a closed star tip with this recipe because the fresh strawberry buttercream can have little chunks of strawberries that can get stuck in the tip. This is why I use Ateco tip #808.
If you don't have the tip I use, using a piping bag with no tip will look very similar!

FAQ’s

Can I use unsalted butter?

Yes, just add ¼ teaspoon of salt to the recipe.

What if I don’t have the lemon syrup?

You can use a lemon flavor or extract in place of the lemon simple syrup, but you’ll want to use way less. If you are using lemon flavor add 1 tablespoon and if you are using lemon extract, add just 1 ½ teaspoons.

Can I make these gluten free?

Yes, there’s a simple adjustment for gluten free in the Notes at the bottom of the recipe.