These Strawberry Lemonade Cupcakes are filled with tangy homemade lemon curd and finished with a swirl of creamy strawberry and lemon cream cheese frosting. Bright, refreshing, and just like a glass of fresh-squeezed lemonade mixed with macerated strawberries.
These cupcakes are inspired by a speckled strawberry lemonade I used to love at Red Robin—sweet, tart, and studded with real macerated strawberries. I turned those flavors into a cupcake by starting with a strawberry base, adding lemon curd for a zesty center, and topping each cupcake with a two-flavor cream cheese frosting swirl.
How to Make Strawberry Lemonade Cupcakes
I used a strawberry cupcake base and added a lemon curd filling for that lemonade tang. You can use store-bought lemon curd to save time, but homemade lemon curd only takes about 15 minutes and is delicious on toast, pancakes or scones if you have leftovers.
Filling cupcakes sounds harder than it is. I used to pipe filling in, but cutting a neat hole from the top is easiest and ensures each cupcake gets plenty of curd.
To make the opening, press the blunt end of a piping tip into the cupcake, twist and lift—this removes a plug of cake and leaves a clean cavity. If the plug doesn’t come out, push it through with a chopstick. Repeat for a deeper filling cavity if you like.
Spoon lemon curd into the hole, press the cake plug back in, and finish with frosting to conceal the filling. The surprise of lemon curd inside is the best part.
How to Make the Cream Cheese Frosting
Both frostings are simple cream cheese-based mixes. Beat softened cream cheese, butter and vanilla until smooth. Add powdered sugar and flavorings, then beat until fluffy.
For lemon frosting, add lemon zest and lemon extract for a bright, tangy flavor. For the strawberry frosting, incorporate freeze-dried strawberry powder for natural color and concentrated strawberry taste.
Creating a two-color swirl: Lay each frosting in long logs side by side on plastic wrap. Roll them together into one log so the colors form stripes. Snip one end of the wrap and insert the log into a pastry bag fitted with your preferred tip. Keep the wrap on until you place the log into the bag, then pipe as usual for a striped swirl.
Candied Lemon for Decoration
Candied lemon slices are optional and purely decorative. They can be quite tart to eat, but they look lovely on top. To make a small batch, thinly slice one lemon, sprinkle with about 2 tablespoons sugar and bake at 275°F for 45–50 minutes. Allow them to cool before decorating.
These cupcakes are bright, seasonal, and ideal for spring gatherings or Easter. The combination of strawberry and lemon keeps them light and refreshing.
Celebrate Spring with More Delicious Recipes
- Lemon Cupcakes with Cream Cheese Frosting
- Strawberry and Cream Pie
- Mini Lemon Bundt Cakes with Lemon Icing
- Mascarpone Mixed Berry Cake
If you make these cupcakes, please leave a comment and rating. Tag the creator on Instagram if you share photos—it’s always lovely to see your results. Cheers!
Strawberry Lemonade Cupcakes
Ingredients
Cupcakes
- 1/4 cup freeze-dried strawberry powder (14 g)
- 1 1/2 cups all-purpose flour (211 g)
- 2/3 cup granulated sugar (127 g)
- 1/4 teaspoon kosher salt (1 g)
- 1 teaspoon baking powder (4 g)
- 1/4 teaspoon baking soda (2 g)
- 1/2 cup pureed fresh strawberry (113 g)
- 1/3 cup buttermilk, room temperature (77 g)
- 1/4 cup vegetable oil (50 g)
- 1 large egg, room temperature
- 1/2 teaspoon pure vanilla extract (2 g)
Lemon frosting
- 4 oz unsalted butter (113 g)
- 4 oz cream cheese (113 g)
- Zest of 1 lemon
- 1/4 teaspoon pure vanilla extract
- 1/2 teaspoon lemon extract (optional)
- 1/2 cup powdered sugar (50 g)
Strawberry frosting
- 4 oz unsalted butter (113 g)
- 4 oz cream cheese (113 g)
- 1/4 teaspoon pure vanilla extract
- 2 tablespoons ground freeze-dried strawberry (7 g)
- 1/2 cup powdered sugar (50 g)
Filling
- 1/2 cup lemon curd (homemade or store-bought)
Instructions
Prepare the strawberry powder
- Process freeze-dried strawberries in a food processor until they form a fine powder. This yields about 6 tablespoons; use 4 tablespoons for the batter and 2 tablespoons for the frosting.
Make the cupcakes
- Preheat oven to 350°F. Line a muffin pan with liners.
- Whisk together 1/4 cup strawberry powder, flour, sugar, salt, baking powder and baking soda.
- Puree fresh strawberries. In a bowl, whisk together strawberry puree, buttermilk, oil, egg and vanilla until smooth.
- Fold the dry ingredients into the wet ingredients until just combined.
- Portion batter into the muffin pan using a large scoop (about 1/4 cup per cavity).
- Bake on the middle rack for 16–17 minutes or until a toothpick comes out clean. Cool in the pan briefly, then transfer to a wire rack to cool completely.
Make the frosting
- Bring cream cheese and butter to room temperature and soften. Cut into small pieces to speed mixing if needed.
- For lemon frosting: beat butter, cream cheese, lemon zest, vanilla and lemon extract until combined. Add powdered sugar at low speed, then increase to medium-high and beat until fluffy.
- For strawberry frosting: beat butter, cream cheese and vanilla until combined. Add powdered sugar and 2 tablespoons strawberry powder, mix at low speed then increase to medium-high and beat until fluffy.
- To make a swirl: place each frosting side by side in long logs on plastic wrap, roll together into one log, snip one end and insert into a pastry bag with your chosen tip. Pipe onto cupcakes.
Assemble the cupcakes
- Use the blunt end of a piping tip to cut a plug from the top of each cupcake. Remove the plug with a chopstick if needed.
- Spoon 1–2 teaspoons lemon curd into each hole, press the cake plug back in, and pipe frosting on top.
- Garnish with fresh strawberries or a candied lemon slice if desired. Refrigerate leftovers.
Notes
- Freeze-dried strawberries are convenient and concentrated—one 1 oz package usually yields enough powder when processed.
- Homemade lemon curd is excellent here, but store-bought works well too.
- Store leftover cupcakes refrigerated because of the cream cheese frosting.
Nutrition
Nutrition information is an estimate and should be used as a guideline only.
Like this recipe? Rate & comment below!Shop The Recipe Tools
- Food Processor
- Stand Mixer
- Large Ice Cream/Cookie Scoop
- Pastry Bags
- Open Star Piping Tip
- Measuring Cups and Spoons
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