Summertime is here, friends! And what better way to celebrate the season than with the sweet flavors of strawberries and fresh lemons. Whether you’re taking these to a summer gathering, sharing them with close friends, or just craving something sweet, you’ll love this easy Strawberry Lemonade Cupcakes recipe!
RELATED: 25+ Healthy Baking Recipes
Ingredients
This recipe uses simple, easy-to-find ingredients. However, there are a few ingredients that can be substituted to make this recipe a little healthier!
Flour – We used all-purpose flour. While using whole wheat flour may result in dense cupcakes, a half and half mixture of all purpose and whole wheat flour is perfect for a healthier option!
Butter – We recommend sticking to butter for the best texture and flavor. However, another great option is to use the same amount of coconut oil!
Sugar – Any kind of sugar works great in this recipe: regular sugar, raw sugar, brown sugar, or coconut sugar.
Yogurt – Any type of plain yogurt will work in this recipe. We recommend using whole milk yogurt for the best texture!
How to make Strawberry Lemonade Cupcakes
There are two components to making Strawberry Lemonade Cupcakes: the lemon cupcakes, and the strawberry cream cheese icing. Here’s how to make these delicious cupcakes!
Making lemon cupcakes
1. Mix the dry ingredients together.
2. Mix the liquid ingredients together.
3. Pour the liquid ingredients into the dry ingredients, then mix until the batter is fairly smooth (making sure not to over-mix).
4. Pour the batter into a lined cupcake pan and bake at 350 degrees F for about 25 minutes.
The trick to making light, fluffy cupcakes is to ensure that you don’t over-mix the batter! You want some bubbles in your batter, so be sure to stop mixing right as the ingredients blend.
Making strawberry cream cheese icing
To make the icing, simply mix the cream cheese, butter, strawberry jam, and powdered sugar together with a stand mixer or hand mixer. Feel free to adjust the amount of powdered sugar based on taste. If you’re planning on making these cupcakes look pretty (i.e. taking them to a gathering), we recommend using more powdered sugar so that the icing holds up better!
Don’t feel like making your own icing for these Strawberry Lemonade Cupcakes? Try this pre-made, healthier icing instead!
More delicious sweets you’ll love
- Healthy Rice Krispie Treats
- Baked Glazed Doughnuts
- Chocolate Cherry Crumble Dessert Bars
- Southern Sweet Tea Lemon Cake
- Healthy Chocolate Cake
Loving this recipe? Be sure to give it a rating below!
Strawberry Lemonade Cupcakes
Ingredients
Lemon Cupcakes
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 cup butter (lightly melted)
- 2 large eggs
- 3/4 cup sugar
- 1 tsp vanilla
- 1/2 cup plain yogurt
- 1/4 cup lemon juice
- 1 Tbsp lemon zest
Strawberry Cream Cheese Icing
- 4 oz. cream cheese
- 1/4 cup butter (room temp)
- 2 Tbsp strawberry jam
- 2-3 cups powdered sugar (see notes)
Instructions
Making The Cupcakes
- Preheat the oven to 350 degrees F.
- Mix the flour, baking powder, and salt together in a large mixing bowl.
- Mix the butter, eggs, sugar, vanilla, yogurt, lemon juice, and lemon zest together until smooth.
- Pour the liquid ingredients into the dry ingredients and mix together until the batter is fairly smooth.
- Pour the batter into a lined cupcake pan and bake for about 25 minutes (or until a toothpick comes out clean).
- Once the cupcakes have finished baking, remove from pan and allow to cool.
Making The Icing
- While the cupcakes are baking, start making the icing by mixing the butter and cream cheese together in a mixer (or with a hand mixer).
- Add the strawberry jam and continue mixing.
- Slowly add the powdered sugar 1 cup at a time and mix until smooth.
- Place the icing in the refrigerator for 5-10 minutes.
- Using a piping bag, pipe the icing on to the cooled cupcakes and enjoy!
Notes
- The trick to making light, fluffy cupcakes is to ensure that you don’t over-mix the batter! You want some bubbles in your batter, so be sure to stop mixing right as the ingredients blend.
- Feel free to adjust the amount of powdered sugar based on taste. If you’re planning on making these cupcakes look pretty (i.e. taking them to a gathering), we recommend using more powdered sugar so that the icing holds up better!
Lori | The Kitchen Whisperer says:
There is something truly magical when you combine lemon and strawberry flavors together. Instantly it screams summer deliciousness! These look so soft and fluffy!! Definitely making these!
Chef Dennis says:
You hit my weak spot with cupcakes. I baked up a batch of these beauties yesterday and they almost gone!
Denise says:
What a delicious blend of flavors for a cupcake! So light, sweet and satisfying!
Pam Greer says:
These cupcakes are perfect for strawberry season! So light and fluffy and that frosting is amazing!
Amanda says:
These are like summer in cupcake form! They turned out perfectly and were so simple to make. I definitely plan on making these all throughout the summer!
Jen Talley says:
Delicious! The perfect summer time treat!
Debra says:
Oh these are just lovely. Great idea to add jam to the frosting for color rather than food coloring. Thank you.
Sara Rodriguez says:
These Strawberry Lemonade Cupcakes looks so delicious and perfect for summer!
Amanda Marie Boyle says:
I love berries and lemon. Might try it with raspberries though – that’s my fav berry/lemon combo!
Rachel Frutkin says:
These look divine! Yum!!
Amy says:
I am a sucker for lemon in sweet desserts as I love how the tartness cuts through all the sweetness. Love this recipe! Looks delectable and so moist too. I’m helping my girlfriend organise her teenage daughter’s birthday this weekend and I reckon she’d love these!
Deborah Brooks says:
Oh wow these are really beautiful! That strawberry icing sounds just amazing!
Marina says:
Those strawberry lemon cupcakes look amazing! Thank u for sharing this great recipe!
Nicole Drinkwater says:
I am totally in for these! What a perfect summer treat!
Emily Kemp says:
These cupcakes are so pretty. I’m interested to use spelt flour with these they sound so delicious and healthy!
Christine McMichael replied:
Thank you, Emily!