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Strawberry Lemonade Cupcakes

Strawberry Lemonade Cupcakes

These Strawberry Lemonade Cupcakes are the perfect summer treats!! The cupcake is lemon flavored, frosted with Strawberry Cream Cheese frosting and Lemon Cream Cheese frosting. These fresh cupcakes will certainly brighten anybody's day!

Course Dessert
Cuisine American
Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings 14 cupcakes
Calories 320 kcal

Ingredients

Lemon Cupcakes

  • 1 1/4 cups all-purpose flour
  • 1 1/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 2 large eggs
  • 3/4 cups granulated sugar
  • 2 teaspoons vanilla extract
  • 1/2 cup vegetable oil
  • 1/4 cup lemon juice freshly squeezed
  • 1/4 cup milk I used whole
  • Zest of 2 lemons

Strawberry and Lemonade Cream Cheese Frostings

  • 8 oz cream cheese softened
  • 4 oz unsalted butter softened
  • 4 cups powdered sugar sifted
  • 2 teaspoons vanilla extract
  • Zest of 1 lemon
  • 1 oz freeze dried strawberries

Instructions

Lemon Cupcakes

  1. Pre-heat oven to 350F.
  2. Sift together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a bowl, whisk eggs until slightly pale, about 1 minute.
  4. Add sugar, whisk for another minute.
  5. Add vanilla and oil. Whisk until combined.
  6. Add half of the flour mixture. Stir with a spatula.
  7. Proceed to add milk, lemon juice and lemon zest. Stir until combined.
  8. Add the remaining flour.
  9. Pour batter into cupcake pan, either greased with butter and then floured, or lined with cupcake papers.
  10. Bake for 12-15 minutes, rotating pans halfway.

Strawberry and Lemonade Cream cheese frostings

  1. Pulse freeze dried strawberries in processor until they are a fine powder. Put through a sifter to filter out large particles. Set aside.
  2. Cream cream cheese and butter for 3 minutes until smooth and fluffy.
  3. Add sifted powdered sugar, mix on low until mixed in. Turn speed to medium and beat for a couple minutes. Add vanilla.
  4. Split frosting in half into two bowls.
  5. Add zest of lemon to one and add the freeze dried strawberries to the other.
  6. Cream both separately until well combined.
  7. Lay out a piece of plastic wrap on the counter. Spread the lemon cream cheese frosting. Right next to it, spread the strawberry frosting.
  8. Roll the plastic wrap over itself and insert it into a piping bag fitted with the tip you will be using to pipe on the cupcakes.
  9. Pipe away! Top with a strawberry and serve!
Nutrition Facts
Strawberry Lemonade Cupcakes
Amount Per Serving
Calories 320
* Percent Daily Values are based on a 2000 calorie diet.