Go Back
Print Recipe

Strawberry Lemonade Cupcakes

Strawberry Lemonade Cupcakes
Prep Time25 minutes
Cook Time20 minutes
Total Time45 minutes
Servings: 12

Ingredients

Lemon Cupcakes

  • 1 1/4 cups all-purpose flour
  • 3 tbsp cornstarch
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 tbsp freshly grated lemon zest
  • 3 large egg whites discard yolks
  • 1 1/2 tsp vanilla extract
  • 1/2 cup sour cream room temperature
  • 3 tbsp freshly squeezed lemon juice

Strawberry Frosting

  • 8 oz fresh strawberries
  • 3/4 cup unsalted butter softened
  • 3 –4 cups powdered sugar sifted
  • 1 tbsp whipping cream optional, for texture

Instructions

Prep the strawberries:

  • Wash and hull strawberries.
  • Purée them in a blender or food processor until smooth.
  • Optional: simmer the purée in a small saucepan over medium heat for 5–7 minutes to reduce slightly. Cool completely before using.

Make the cupcakes:

  • Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
  • In a bowl, whisk together flour, cornstarch, baking powder, and salt. Set aside.
  • In a separate large bowl, beat butter, sugar, and lemon zest until light and fluffy (about 2 minutes).
  • Add egg whites one at a time, mixing well after each. Stir in vanilla.
  • Mix in sour cream and lemon juice until combined.
  • Gradually add the dry ingredients, mixing just until smooth.

Bake:

  • Divide the batter evenly among liners, filling each about 2/3 full.
  • Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
  • Let cool in the pan for 5 minutes, then transfer to a rack to cool completely.

Make the frosting:

  • In a large bowl, beat butter until creamy.
  • Add 2 cups of powdered sugar and beat until light and fluffy.
  • Add cooled strawberry purée and continue mixing.
  • Gradually add more powdered sugar until the desired consistency is reached.
  • Mix in whipping cream if needed for a softer texture.

Frost the cupcakes:

  • Once cupcakes are completely cool, pipe or spread strawberry frosting on top.
  • Garnish with fresh strawberry slices or lemon zest if desired.

Notes

  • Reduce strawberry purée: For a stronger flavor and stable frosting, cook the purée to concentrate it before adding to butter.
  • Room temperature ingredients: Ensure butter, sour cream, and eggs are at room temp for even mixing.
  • Zest smart: Use only the yellow part of the lemon — the white pith is bitter.
  • Storage: Store in the fridge up to 3 days; bring to room temperature before serving.
  • Flavor twist: Add a touch of lemon curd in the cupcake center for extra zing.