Strawberry Lemonade Cupcakes

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Strawberry Lemonade Cupcakes: A Sweet and Tangy Celebration in Every Bite

There’s something magical about the flavor combination of strawberry and lemon—bright, zesty, sweet, and refreshing all at once. These Strawberry Lemonade Cupcakes bring that harmony to life with moist strawberry cake, a creamy lemon curd filling, and a swirled pink and yellow lemonade buttercream that tastes just as incredible as it looks. Whether you’re baking for a summer birthday, bridal shower, picnic, or just to treat yourself, these cupcakes will not only impress but satisfy any craving for something both fruity and indulgent.

Why You’ll Love This Recipe

These cupcakes are incredibly simple to prepare, thanks to the use of a boxed cake mix as a base, which makes them perfect for beginner bakers or anyone who needs a quick but stunning dessert. The secret to their standout flavor lies in the homemade lemon filling—tart, silky, and perfectly balanced with the sweetness of the cake. And the finishing touch? A buttercream frosting that mirrors the colors of a glass of pink lemonade, swirled together for a bakery-worthy look.

Ingredients

Let’s break down each component of this cupcake masterpiece:

For the Strawberry Cupcakes:

  • 1 box strawberry cake mix (15.25 oz)
  • 1 cup water
  • ½ cup vegetable oil
  • 3 large eggs

For the Lemon Filling:

  • ½ cup freshly squeezed lemon juice (from about 2 lemons)
  • 1 tablespoon lemon zest
  • ½ cup granulated sugar
  • 2 egg yolks
  • 2 tablespoons unsalted butter
  • 1 tablespoon cornstarch
  • Pinch of salt

For the Lemonade Buttercream:

  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 3 tablespoons lemon juice
  • 1 tablespoon strawberry puree or strawberry jam
  • 2 tablespoons heavy cream (as needed for consistency)
  • Yellow and pink food coloring (optional)

Instructions

Step 1: Bake the Strawberry Cupcakes

  1. Preheat the Oven: Set your oven to 350°F (175°C) and line a 12-count muffin pan with paper cupcake liners.
  2. Prepare the Batter: In a large mixing bowl, combine the strawberry cake mix, water, oil, and eggs. Beat on medium speed for 2 minutes until smooth and creamy.
  3. Fill the Cupcake Liners: Spoon the batter into each liner, filling them about two-thirds full.
  4. Bake: Place the pan in the oven and bake for 18–20 minutes or until a toothpick inserted into the center comes out clean.
  5. Cool Completely: Remove the cupcakes from the oven and let them cool in the pan for 5 minutes, then transfer them to a wire rack to cool fully.

Step 2: Make the Lemon Curd Filling

  1. Combine Ingredients: In a small saucepan over medium heat, whisk together lemon juice, lemon zest, sugar, egg yolks, cornstarch, and a pinch of salt.
  2. Cook Until Thickened: Cook while whisking constantly, until the mixture thickens to a curd-like consistency, about 5–7 minutes. It should coat the back of a spoon.
  3. Add Butter: Remove from heat and stir in the butter until melted and smooth.
  4. Chill: Pour the lemon curd into a bowl and cover with plastic wrap directly on the surface to prevent a skin from forming. Refrigerate for at least 30 minutes before using.

Step 3: Make the Lemonade Buttercream Frosting

  1. Beat the Butter: In a large mixing bowl, beat the softened butter on medium speed until creamy and light, about 2–3 minutes.
  2. Add Powdered Sugar: Gradually add the powdered sugar, one cup at a time, mixing slowly at first to prevent a mess.
  3. Add Flavors: Mix in lemon juice, strawberry puree or jam, and heavy cream. Continue beating until the frosting is fluffy and holds stiff peaks.
  4. Color the Frosting (Optional): Divide the frosting into two equal parts. Tint one part yellow and the other pink with food coloring. Spoon alternating colors into a piping bag side-by-side for a beautiful swirl effect.

Step 4: Assemble the Cupcakes

  1. Core the Cupcakes: Once the cupcakes are completely cool, use a small knife or cupcake corer to remove the centers.
  2. Fill with Lemon Curd: Spoon or pipe the chilled lemon curd into the cavity of each cupcake, filling it nearly to the top.
  3. Frost with Lemonade Buttercream: Using a piping bag fitted with a decorative tip, frost the cupcakes with the swirled pink and yellow buttercream.
  4. Optional Garnishes: Decorate with lemon slices, fresh strawberries, edible glitter, or sprinkles for an extra touch.

Storage and Serving Tips

These cupcakes are best served the day they’re frosted, but they can be stored in an airtight container in the refrigerator for up to 3 days. Bring them to room temperature before serving to enjoy the soft texture of the cake and creamy filling.

For a party or special occasion, you can bake the cupcakes and prepare the lemon curd the day before, then frost them just before serving. The flavors actually develop more fully after a day of rest in the fridge.

Variations and Substitutions

  • No Box Mix? You can use your favorite homemade strawberry cupcake recipe instead of the box mix for a from-scratch version.
  • Different Fruits: Try using raspberry jam instead of strawberry for the buttercream, or substitute blueberries for a different twist on the filling.
  • Filling Shortcut: Store-bought lemon curd works in a pinch, though homemade gives a fresher, brighter flavor.
  • Gluten-Free Option: Use a gluten-free cake mix to make these cupcakes accessible to gluten-sensitive guests.

Final Thoughts

Strawberry Lemonade Cupcakes are more than just a dessert—they’re an experience. From the moment you bite into the tender pink cake and taste that burst of lemon curd, to the finish of the zesty-sweet frosting, every element works together in harmony. Their beautiful color, vibrant flavors, and soft texture make them a crowd-pleaser and a baker’s favorite. Whether you’re serving them at a summer garden party or just indulging on a quiet afternoon, these cupcakes deliver joy in every bite.

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