Lemon Cupcakes with Strawberry Frosting

This strawberry lemonade cupcake recipe brings together the bright freshness of lemon and sweet strawberries in a perfect summer treat. The tangy lemon cake paired with real strawberry frosting creates a flavor combination that tastes just like the classic drink in dessert form.

I first made these cupcakes for my daughter's summer birthday party and they disappeared faster than any other dessert I've served. The adults were just as excited as the kids about the nostalgic strawberry lemonade flavor.

Ingredients

• All purpose flour forms the foundation of these tender cupcakes
• Lemon zest and juice provide intense natural citrus flavor without bitterness
• Sour cream creates unbelievably moist texture that stays fresh longer
• Fresh or frozen strawberries give the frosting authentic berry flavor rather than artificial extracts
• Unsalted butter ensures you control the salt level and creates perfect texture in both cake and frosting
• Powdered sugar stabilizes the berry frosting while adding necessary sweetness

Step-by-Step Instructions

Prepare the Batter

Whisk dry ingredients separately to ensure proper distribution of leavening agents. The baking powder needs to be evenly incorporated so your cupcakes rise perfectly without uneven air pockets.

Create the Lemon Base

Beat butter with sugar and lemon zest until truly fluffy which takes a full 2 to 3 minutes. This creates air pockets that help the cupcakes rise and incorporates the lemon oils from the zest throughout the batter for maximum flavor.

Add Wet Ingredients

Alternate flour mixture with sour cream and milk. This method prevents overmixing which would develop gluten and make tough cupcakes. The sour cream adds richness while the milk provides just enough liquid.

Incorporate Lemon Juice

Gently stir in fresh lemon juice at the end. Adding it last prevents the acid from reacting with the baking powder too early which could deflate your carefully created air bubbles.

Bake Perfectly

Fill each liner about two thirds full for the perfect dome. Baking one tin at a time ensures even heat circulation and prevents the dreaded uneven bake.

Make Strawberry Reduction

Transform fresh berries into an intense flavor concentrate by pureeing and reducing. This critical step removes excess moisture that would make your frosting runny while intensifying the strawberry flavor.

Create Strawberry Frosting

Beat butter until fluffy before gradually incorporating powdered sugar and reduced strawberry puree. This method creates a stable frosting with authentic strawberry flavor that pipes beautifully.

Save This

My favorite part of this recipe is the strawberry reduction technique. The first time I made it I was amazed at how such a simple process could create such concentrated flavor without any artificial ingredients. My kitchen smelled like a strawberry patch and the color was gorgeously natural.

Storage Solutions

These cupcakes will stay fresh for up to three days when refrigerated in an airtight container. The real strawberry frosting doesnt contain preservatives like commercial versions so refrigeration is important after the first day. Let them come to room temperature for about 30 minutes before serving for the best texture and flavor.

Smart Substitutions

For a dairy free version you can substitute plant based butter and milk along with dairy free yogurt instead of sour cream. The texture will be slightly different but still delicious. If strawberries arent in season frozen berries work perfectly since youre reducing them anyway. For a lighter option replace half the butter in the cake with applesauce.

Flavor Variations

Turn these into raspberry lemonade cupcakes by swapping the strawberries for fresh raspberries in the frosting. For a more intense lemon flavor add a simple lemon syrup to the warm cupcakes by combining equal parts lemon juice and sugar. You can also fold fresh diced strawberries into the cupcake batter for bursts of fruit throughout.

Common Queries

→ Can I use frozen strawberries for the frosting?

Yes, you can use frozen strawberries for the frosting. Just make sure they aren't packed in syrup. When using frozen berries, keep in mind that boiling down the puree will take longer as there's more water content to reduce.

→ How far in advance can I make these cupcakes?

You can make the lemon cupcakes one day in advance. Cool them completely, then store at room temperature in an airtight container overnight. The strawberry puree can also be prepared a day ahead and stored in the refrigerator. For best results, make the frosting the day you plan to serve the cupcakes.

→ How should I store leftover cupcakes?

Store frosted cupcakes in an airtight container at room temperature for up to 1 day, or in the refrigerator for up to 3 days. The frosting is made with real berries, so it doesn't last as long at room temperature as other frosting recipes.

→ Can I make these cupcakes without a stand mixer?

Yes, you can make these cupcakes using a hand mixer or even by hand with a whisk, though it will require more effort. Just ensure you achieve a light, fluffy texture when creaming the butter and sugar, and be careful not to overmix the batter after adding the flour.

→ How do I know when the strawberry puree is reduced enough?

The strawberry puree is properly reduced when it has thickened to a jam-like consistency and darkened in color, which takes about 15 minutes of gentle boiling. You should end up with approximately 1/4 cup or less of concentrated puree from the original amount.

→ Can I make mini cupcakes instead of regular sized ones?

Yes, you can make mini cupcakes with this batter. Reduce the baking time to about 8-10 minutes and check for doneness with a toothpick. The recipe will yield approximately 30-36 mini cupcakes.