One summer afternoon, my daughter and I spent the whole day planning a little backyard picnic to surprise her dad after a rough week at work. We made sandwiches, cut up fruit, and then she begged to bake something “pretty and pink.” That’s how we landed on these Strawberry Lemonade Cupcakes.
We wanted something light, a bit tart, and sweet enough to feel like a treat—something that tastes like sunshine in cupcake form. She mashed the strawberries while I zested the lemons, and our kitchen smelled like pure happiness.
I’ve made these cupcakes a few more times since then—once for a school bake sale, once for my neighbor’s birthday, and once just because we needed cheering up on a rainy day. They’re easy to whip up and always a hit, even with people who “don’t like fruity desserts” (their words, not mine).
The combination of fresh lemon and strawberries hits that perfect balance—bright, refreshing, and not too sweet. And the buttercream? That creamy topping with little flecks of real strawberry makes all the difference.
Short Description
Light, fluffy strawberry cupcakes are filled with tart lemon curd and topped with dreamy lemonade buttercream in pink and yellow swirls—perfectly fresh, fun, and summery.
Key Ingredients
For the Strawberry Cupcakes
- 1 box strawberry cake mix
- 1 cup water
- ½ cup vegetable oil
- 3 large eggs
For the Lemon Filling
-
½ cup lemon curd (store-bought or homemade)
For the Lemonade Buttercream
- 1 cup unsalted butter, softened
- 3½–4 cups powdered sugar
- 1–2 Tbsp fresh lemon juice, to taste
- 1 tsp lemon zest
- Pink and yellow gel food coloring
Tools Needed
- 12-cup muffin tin + liners
- Mixing bowls
- Electric mixer or whisk
- Cupcake corer or small knife
- Piping bag and star tip
- Measuring spoons and cups
Cooking Instructions
Step 1: Prep the Oven and Pan
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners.
Step 2: Make the Cupcake Batter
In a large bowl, combine cake mix, water, oil, and eggs. Beat on medium for 2 minutes until smooth and evenly colored.
Step 3: Bake the Cupcakes
Fill liners about ¾ full. Bake 18–22 minutes or until a toothpick comes out clean or with moist crumbs. Cool completely before filling.
Step 4: Fill with Lemon Curd
Use a cupcake corer or small knife to remove a bit of the center. Add 1–2 teaspoons lemon curd into each cupcake. Replace the tops if desired.
Step 5: Make the Lemonade Buttercream
Beat butter until fluffy. Gradually add powdered sugar, then lemon juice and zest. Mix until smooth and creamy.
Step 6: Add Color
Divide frosting into two bowls. Tint one pink, the other yellow using gel colors.
Step 7: Pipe the Swirl
Spoon both frostings side-by-side into a piping bag. Pipe tall swirls on cupcakes. Garnish with sprinkles, zest, or mini lemon slices.
Why You’ll Love This Recipe
Flavor Explosion: Juicy strawberry cake meets tangy lemon curd and citrusy buttercream.
Quick and Easy: Cake mix gives reliable results with little effort.
Versatile: Great for birthdays, picnics, or a sweet summer treat.
Kid-Approved: My kids loved playing with the frosting colors—and eating them too!
Visually Stunning: Bright pink and yellow swirls are cheerful and party-ready.
Mistakes to Avoid & Solutions
Cupcakes too dense? Avoid overmixing—2 minutes is plenty.
Lemon curd overflow? Remove just a small cone at center, not too deep.
Frosting too loose? Add a bit more powdered sugar or chill slightly before piping.
Colors too faint? Use gel food coloring drop by drop until vibrant.
Serving and Pairing Suggestions
Serve at brunch alongside iced tea or lemonade.
Pair with fresh fruit salad or yogurt parfaits.
Style on a pastel-themed dessert table for baby showers or summer parties.
Storage and Reheating Tips
Storage: Keep frosted cupcakes in an airtight container at room temperature up to 2 days.
Refrigerate if the weather is hot, but let come to room temp before serving.
Freezing: Freeze unfrosted cupcakes for up to 3 months; thaw, then fill and frost as directed.
FAQs
1. Can I make cupcakes from scratch instead of mix?
Certainly! Use a basic strawberry cupcake recipe, but flavors and texture will vary slightly.
2. Is lemon curd necessary?
It adds a zesty surprise. You can skip it, but curd really brightens the flavor.
3. Can I pipe just one color?
Of course, pink or yellow alone still look and taste delightful.
4. What if my frosting is too soft?
Chill it for 10 minutes or add ¼ cup more powdered sugar.
5. Can I use bottled lemon juice?
Yes, but fresh gives a brighter flavor and natural zest aroma.
Tips & Tricks
Let cupcakes cool completely before filling or frosting to avoid melting.
Use room-temperature butter for smoother frosting.
Try adding a drop of vanilla bean paste for extra depth.
Garnish with edible flowers for a fancy finish.
To soften curd’s sweetness, mix in a teaspoon of Greek yogurt before filling.
Recipe Variations
1. Strawberry-Lavender Cupcakes
Add ½ tsp culinary lavender to cupcake batter.
Use lavender-infused lemon curd.
Top with a sprinkle of dried lavender.
2. Lemon-Blueberry Twist
Fold ½ cup fresh blueberries into the cake batter.
Fill with blueberry-lemon curd.
Tint frosting pale purple for a pretty ombré effect.
3. Key Lime Version
Swap lemon curd for key lime curd.
Use lime zest in frosting and tint green.
Serve with a graham cracker crumble on top.
Strawberry Lemonade Cupcakes
Ingredients
For the Strawberry Cupcakes
- 1 box strawberry cake mix
- 1 cup water
- ½ cup vegetable oil
- 3 large eggs
For the Lemon Filling
- ½ cup lemon curd store-bought or homemade
For the Lemonade Buttercream
- 1 cup unsalted butter softened
- 3½ –4 cups powdered sugar
- 1 –2 Tbsp fresh lemon juice to taste
- 1 tsp lemon zest
- Pink and yellow gel food coloring
Instructions
- Heat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- Mix cake mix, water, oil, and eggs in a large bowl. Beat for 2 minutes until smooth.
- Fill liners ¾ full. Bake 18–22 minutes, or until a toothpick comes out clean. Cool completely.
- Core the center of each cupcake. Fill with 1–2 teaspoons lemon curd. Replace tops if desired.
- Beat butter until fluffy. Add powdered sugar gradually, then lemon juice and zest. Mix until creamy.
- Divide frosting in two. Tint one pink, one yellow with gel coloring.
- Fill piping bag with both colors. Pipe swirls on cupcakes. Top with sprinkles, zest, or mini lemon slices.
