These strawberry lemonade cupcakes are simple to make and absolutely heavenly. Just mix, bake, frost, and enjoy.
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How to Make Strawberry Lemonade Cupcakes
- Bake the Cupcakes. Preheat oven to 350°F and line a 12-cup muffin tin. Mix flour, baking powder, and salt in one bowl. In another, beat butter and sugar, then add eggs, vanilla, yogurt, lemon juice, and zest. Combine with dry ingredients, divide into liners, and bake for 18–20 minutes. Cool completely.
- Make the Lemon Curd Filling & Frosting. For lemon curd, cook eggs, sugar, lemon juice, and zest over medium-low heat until thick, then stir in butter and chill. For frosting, beat cream cheese and butter, mix in ground freeze-dried strawberries, and gradually add powdered sugar until fluffy.
- Assemble the Cupcakes. Cut a small hole in each cupcake, fill with lemon curd, and top with strawberry cream cheese frosting.
(Related: Buttercream Strawberry Frosting)
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Buttercream Strawberry Frosting
Storage and Freezing Instructions
To Store: Store assembled cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving.
To Freeze: Freeze the unfrosted, unfilled cupcakes in an airtight container or freezer bag for up to 2 months. Thaw at room temperature, then fill with lemon curd and frost before serving.
More Easy Strawberry Dessert Recipes
Strawberry Lemonade Cupcakes
Ingredients
For the cupcakes:
- 1 cup all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ¼ cup butter
- 2 large eggs
- ¾ cup sugar
- 1 tsp vanilla
- ½ cup plain yogurt
- ¼ cup lemon juice
- 1 tbsp lemon zest
For the lemon curd:
- 2 large eggs
- 2 egg yolks
- 1 cup sugar
- 1 tbsp lemon zest
- ½ cup fresh lemon juice
- 5 oz butter
For the strawberry cream cheese frosting:
- 4 oz cream cheese
- 1/4 cup butter
- 1 oz freeze-dried strawberries, finely ground
- 3 cups powdered sugar
Instructions
- To make the cupcakes, preheat your oven to 350°F.
- Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, beat the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla.
- Mix in the yogurt, lemon juice, and lemon zest.
- Gradually add the dry ingredients and mix just until combined.
- Divide the batter among the cupcake liners and bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool cupcakes completely before filling or frosting.
- To make the lemon curd, in a saucepan, whisk together the eggs, yolks, sugar, lemon juice, and zest.
- Cook over medium-low heat, whisking constantly, until the mixture thickens (about 7–10 minutes).
- Remove from heat and whisk in the butter until smooth.
- Let the curd cool completely, then chill in the fridge until ready to use.
- To make the strawberry cream cheese frosting, in a large bowl, beat the cream cheese and butter until smooth and creamy.
- Add in the ground freeze-dried strawberries and mix to combine.
- Gradually add the powdered sugar, beating until light and fluffy.
- To assemble the cupcakes, cut out a small hole in the center of each cupcake using a knife or apple corer.
- Fill each hole with lemon curd.
- Pipe or spread the strawberry cream cheese frosting on top.
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