Strawberry Lemon Cupcakes

Lemon Strawberry Cupcakes are the ultimate summertime dessert with their bright lemon flavor and sweet strawberry frosting! A simple recipe that yields a dozen delicious cupcakes!

For another lemony treat try a slice of Mary Berry’s Lemon Drizzle Cake that preps in just 15 minutes!

A Taste Of Summer Sunshine!

These Lemon Cupcakes with Strawberry Buttercream are a great handheld dessert to tote around to all of your Summer gatherings! Friends and family will love the flavor pairing of the bright lemon and sweet strawberry!

The best part is that this recipe uses REAL lemon juice and homemade strawberry puree to deliver fresh flavor! Not to worry – real flavoring doesn’t mean a lengthy recipe that takes forever to make! But I do recommend making the puree the day before so it’s ready to use.

In fact, all you have to do is pair them with basic ingredients you likely already have on hand and you’re left with an unforgettable dessert!

Lemon Strawberry Cupcake Ingredients

The secret, yet easy, ingredients to making the lemon flavor pop in these homemade cupcakes are two simple ingredients! Fresh lemon juice and a box of lemon pudding mix!

Together the two create a vibrant flavor that will make your mouth water! The remaining cupcake ingredients are flour, salt, baking powder, butter, granulated sugar, eggs, vanilla extract, and whole milk.

Once the cupcakes have baked and completely cooled, they’re frosted with the Strawberry Buttercream Frosting. This is made by combining salted butter and powdered sugar with fresh strawberry puree!

How To Make Strawberry Lemon Cupcakes

1. Prepare Strawberry Puree in advance.
2. Whisk the flour, salt, and baking powder together, and set it aside.
3. Beat the melted butter with sugar in the mixing bowl of a stand mixer until smooth. Then add in the eggs one at a time before mixing in the vanilla extract until smooth.
4. Add in the milk, dry pudding mix, and lemon juice. Once combined, gradually add the dry ingredients to the wet ingredients.
5. Pour the batter into the prepared cupcake pan and bake them until a toothpick inserted into the center comes out clean.
6. Cool the cupcakes on a wire rack.
7. Prepare the frosting by beating the softened butter until it becomes light and fluffy. Next, pour in the strawberry puree and beat again until mixed.
8. Slowly add in the powdered sugar until your desired frosting consistency has been reached.
9. Frost the cupcakes using a spatula or a piping bag. Garnish with fresh strawberries if desired and enjoy!

Storage Instructions For Lemon Strawberry Cupcakes

To Enjoy Now: You can store the cupcakes at room temperature in an airtight container for up to 3 days. Or they can be stored in the refrigerator for up to a week.

To Enjoy Later: You can also freeze these cupcakes without the frosting to enjoy later. The cupcakes can be frozen for up to 3 months. When you’re ready to enjoy them, just transfer them to the fridge to thaw overnight.

Then whip up the buttercream and ice them right before serving!

More Of My Favorite Cupcake Recipes To Enjoy Throughout Summer:

• Strawberry Shortcake Cupcakes – Made with a doctored-up cake mix!
• Key Lime Pie Cupcakes – Filled with sweet key lime curd and topped with whipped lime frosting!
• Strawberries & Cream Cupcakes – Two dozen cupcakes that take just 15 minutes to prep!
• Chocolate Raspberry Cupcakes – Delicious cupcakes with a hidden raspberry filling!
• Chocolate Covered Strawberry Cupcakes – Homemade chocolate cupcakes topped with strawberry cream cheese frosting and a chocolate-covered strawberry!

This recipe was originally published in August 2014 and was updated in August 2022 with new photos and retested recipe.