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strawberry lemonade cupcakes

(2 ratings)
Blue Ribbon Recipe by
Amanda Brecht
Middle Amana, IA

These taste WONDERFUL! The batch does only make ten, and you will want more than that. I would recommend doubling the ingredients so that it makes a total of twenty cupcakes (or more, if you prefer), rather than ten. I made these and they were all gone in just a few minutes.

Blue Ribbon Recipe

Strawberry lemonade cupcakes that are perfect for summer! Soft, fluffy, and moist, the cake just melts in your mouth. The bits of fresh strawberries in the cake are bursts of flavor. They have a faint lemon taste. If you want a bit more lemonade flavor in the frosting, add 1/2 - 1 tsp of lemon juice when adding the vanilla extract. A delicious summertime dessert.

— The Test Kitchen @kitchencrew
(2 ratings)
prep time 25 Min
cook time 20 Min
method Bake

Ingredients For strawberry lemonade cupcakes

  • 4 Tbsp
    unsalted butter, at room temperature
  • 1 c
    all-purpose flour
  • 1/2 c
  • 1/4 tsp
    baking soda
  • 2
    egg yolks, at room temperature
  • 1 tsp
    pure vanilla extract
  • 3/4 c
    plus 1 tablespoon sugar
  • 1/4 tsp
  • 1 tsp
    instant pink lemonade mix (I used country time)
  • 4 lg
    strawberries, carefully diced
  • 8 oz
    cold cream cheese
  • 1 stick
    butter, firm but not cold
  • 1/2 tsp
  • 1 lb
    powdered sugar, sifted
  • 1/2 tsp
    pure vanilla extract
  • pink food coloring to your liking (I used McCormick neon colors)

How To Make strawberry lemonade cupcakes

Test Kitchen Tips
We used 3 drops of food coloring for our pink frosting.
  • Creaming butter, sugar, and lemonade mix.
    For the Cupcakes: Preheat the oven to 350F and line ten muffin cups with baking liners and set aside. Cream butter, sugar, and lemonade mix until fluffy.
  • Vanilla, baking soda, salt, and egg yolks added.
    Add vanilla, baking soda, salt, and egg yolks.
  • Buttermilk added to the mixing bowl.
    Mix in buttermilk.
  • Gradually adding flour.
    Gradually add flour.
  • Dicing fresh strawberries.
    Clean strawberries and remove the stem. With a VERY sharp knife, slice the berries and then dice into 1/4 inch pieces, careful not to crush them. If the berries are crushed and then added to the cupcakes, there will be too much moisture and your cupcakes will not bake properly.
  • Strawberries and batter added to cupcake tins.
    Fill each cup with about 1 tablespoon of batter. Then sprinkle 5 to 6 pieces of fresh strawberry per cup. Then add more batter per cup, filling each to about 2/3 full.
  • Baking the strawberry cupcakes.
    Bake for about 20 minutes or until a test straw can be cleanly removed.
  • Butter, salt, and cream cheese in a mixing bowl.
    For the Frosting: Combine butter, salt, and cream cheese in mixer and beat on medium speed for 2 to 3 minutes.
  • Adding powdered sugar and vanilla.
    Add powdered sugar until just incorporated. Don't over mix! It should be thick but not fluffy. Add vanilla.
  • Mixing in drops of food coloring.
    You may mix in the food coloring to your liking. I used McCormick Neon Colors and wanted my frosting to be hot pink, so I used about 6 to 7 drops of pink.
  • Icing piped onto the Strawberry Lemonade Cupcake.
    After the frosting is done, I would highly recommend letting it sit in the refrigerator for 15 to 20 minutes so that it can set up a bit. I found this helpful, as I use the disposable decorating bags.

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