Strawberry cupcakes sound simple, but finding the perfect recipe can be tough. Too sweet, too fake-tasting…it’s a struggle! Well, struggle no more because these Strawberry Lemon Cupcakes are the answer. Sweet, tart, fluffy perfection — and easy to make.
Think moist cake bursting with fresh strawberry flavor and a subtle hint of tangy lemon. Then, imagine a light-as-air strawberry buttercream frosting made with strawberry preserves. No fancy techniques, no weird ingredients…just pure, delicious flavor in every bite. This is the recipe that will change the way you think about strawberry cupcakes!
These simple cupcakes are perfect for birthday parties, baby showers, an after-pool treat, or just a great way to relax and enjoy dessert at the end of the day. Our secret ingredient ensures these cupcakes stay moist for days with the perfect tender crumb.
As a fourth-generation Southern cook, I’ve baked and eaten a lot of cupcakes! Southerners were making specialty cupcakes before they became trendy because they are the perfect treat for school birthday parties or family picnics.
While I’m partial to my chocolate cupcakes with blackberry buttercream frosting, these strawberry lemon cupcakes come in a close second. You’ll love the subtle tang from the lemon—not enough to overpower it, but just enough to make you taste it.
Why you’ll love these strawberry lemon cupcakes
TASTE – These cupcakes are moist and have the perfect, tender crumb. You’ll love the hint of lemon paired with the sweet pureed strawberries.
EASINESS – Nobody has time to spend hours in the kitchen messing around with fancy ingredients that you’ll never use again. This is a simple, straightforward recipe using ingredients you probably already have on hand.
KID-FRIENDLY — We all know how picky children can be. I read somewhere that children have thousands more tastebuds than adults, which is why they can turn away from strong flavors. Most children love strawberry flavor, though, and these cupcakes are always a hit when kids are around.
I hope you’ll try these gorgeous and easy strawberry lemon cupcakes. I think you’ll love them, and I bet you’ll make them again and again!
What you’ll need for strawberry lemon cupcakes
You’ll find the full ingredient amounts and instructions below on the printable recipe card. We’ve also included detailed how-to steps with photos, common questions, and tips for success below the recipe card.
For the cupcakes
Fresh lemon juice and zest – one lemon is all you need
Fresh strawberries – you’ll use these in the batter and to garnish
Sugar – use regular granulated sugar
Cake flour – a low protein all-purpose flour is fine too, but the texture may not be as tender
Baking powder – make sure it’s not expired
Salt – regular table salt
Vegetable oil – makes the cupcakes so moist
Eggs – large eggs
Greek yogurt – the secret ingredient
For the frosting
Unsalted butter, softened – we almost always use unsalted butter
Confectioner’s sugar – 10x powdered sugar
Milk, optional – you may need a little to thin the frosting
Strawberry preserves, seedless – for the best strawberry flavor
Strawberry Lemon Cupcakes
Equipment
Ingredients
Cupcakes
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 cup strawberries, hulled and diced
- 1 teaspoon granulated sugar (for the puree)
- 2 cups cake flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup vegetable oil
- ½ cup granulated sugar
- 2 large eggs, room temperature
- ¼ cup plain Greek yogurt
Buttercream frosting
- 1½ cups unsalted butter, softened (3 sticks)
- 3 cups confectioner's sugar
- pinch salt
- 2 tablespoons milk, optional
- 1 cup seedless strawberry preserves
Garnish
- 6 fresh strawberries, halved
Instructions
Strawberry Lemon Cupcakes
- Preheat the oven to 350°. Line a standard muffin with 12 cupcake liners. Set aside.
- Add lemon juice and zest, 1 cup of diced strawberries, and 1 teaspoon of sugar to a blender. Blend at high speed for 1 minute or until the strawberries are completely pureed. Set aside.
- Whisk together the flour, baking powder, and salt in a small bowl.
- In a separate large bowl, combine the vegetable oil and 1/2 cup of sugar and whisk until mixed.
- Add the eggs, one at a time, along with the yogurt, and whisk until smooth.
- Pour in 1/2 cup of strawberry puree and stir. Add in 1/2 of the dry ingredients and stir until well-mixed. Add the remaining dry ingredients and continue stirring until just blended. A few small lumps are fine.
- Spoon 1/4 cup of batter into each cupcake liner, about 2/3 full.
- Bake for 15-20 minutes, or until a toothpick poked into the center cupcakes comes out clean. Rest on a cooling rack for about 20 minutes.
Frosting
- In a large mixing bowl, cream the butter with an electric hand mixer at medium speed until smooth.
- Gradually add the powdered sugar, a pinch of salt, and continue mixing at medium speed. Add the strawberry preserves, and beat until well mixed.
- If the buttercream is too thick and stiff, add the milk, 1 tablespoon at a time, until smoother.
- Spoon the buttercream into a piping bag with a large star tip. Pipe the buttercream onto the cooled cupcakes, and top with halved strawberries.
- Serve at room temperature or chilled.
Notes
Nutrition
How to make strawberry lemon cupcakes
Step 1. Preparation. Preheat the oven to 350°. Line a standard muffin with 12 cupcake liners. Set aside.
Step 2. Make the strawberry puree. Add the lemon juice, strawberries, and one teaspoon of sugar to a blender. Blend on high speed for one minute or until the strawberries are completely pureed. Set aside.
Step 3. Make the cupcake batter. Whisk together the flour, baking powder, and salt in a small bowl.
In a separate large bowl, combine the canola oil and 1/2 cup of sugar and whisk until mixed.
Add the eggs, one at a time, along with the yogurt, and whisk until smooth.
Pour in 1/2 cup of strawberry puree and stir. Add in about 1/2 of the dry ingredients, and stir again until well mixed. Add the remaining dry ingredients and continue stirring until just mixed. A few small lumps are fine.
Step 3. Bake. Spoon in 1/4 cup of batter into each cupcake liner, about 2/3 full.
Bake for 15-20 minutes, or until a toothpick poked into the center of the cupcakes comes out clean. Rest on a cooling rack for about 20 minutes.
Make the frosting
Strawberry Buttercream: In a large mixing bowl, cream the butter with an electric hand mixer at medium speed until smooth.
Gradually add the powdered sugar and continue mixing at medium speed. Add the strawberry preserves and beat until well mixed.
Spoon the buttercream into a piping bag with a large star tip. Pipe the buttercream onto the cooled cupcakes and top with halved strawberries.
Note: If the buttercream is too thick and stiff, add milk, one tablespoon at a time, until smoother.
Questions about the homemade strawberry cupcakes
Store the cupcakes in an airtight container on the counter for up to two days. If you still have cupcakes at that point, keep them in the refrigerator.
Fresh strawberries are best for this recipe because frozen strawberries tend to release a lot of extra liquid, which can cause the cupcakes to become soggy.
Yes, you can freeze baked cupcakes. However, you should allow them to cool completely before doing so. We recommend holding off on frosting your cupcakes if you’re planning on freezing them. Make the frosting when you’re ready to thaw and serve the cupcakes.
To thaw the cupcakes, just remove them from the freezer and place them in the refrigerator or set them on the counter to come to room temperature.
Absolutely! Try fresh peaches or raspberries for a variation.
Join Southern Food and Fun Community group
and Southern Potluck group!
And please follow us on social media:
