Strawberry lemonade cupcakes are tangy lemon cupcakes, made from scratch, then topped with fresh strawberry buttercream frosting. This dessert has a delightful flavor combination that is completely crave-able.
Every good frosting needs a great cupcake as a vehicle to maneuver it to your mouth, amiright? For as much as I happily hunched over the sink eating Fresh Strawberry Buttercream by the spoonful, I figured that I should probably salvage what dignity I had left by actually baking a cake to serve as a proper platform on which to serve it.
Still riding the high of successfully growing my own strawberries, I felt like I could accomplish just about anything. The euphoric feeling of victory served as precisely the inspiration needed to tackle a cake for which many recipes begin with “one box yellow cake mix”–the lemonade cake. While I admit to having an Emergency Box of chocolate cake mix in the cupboard, I’d rather do my own thing.
So using my copy cat Starbucks Lemon Loaf recipe as a very rough guide, I set to work on my strawberry lemonade cupcakes. After a few delicious trials, I nailed down a winning recipe for lemonade cake from scratch.
The lemonade cupcakes are bright and tangy, making them the perfect compliment to a generous slathering of sweet strawberry frosting. No spoon required!
Here’s the strawberry lemonade cupcakes recipe.
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Calories
Fat
Carbs
Protein
Kirsten Kubert
Yields 24
Tangy lemon cupcakes made from scratch, topped with a glorious fresh strawberry buttercream frosting.
20 minPrep Time
18 minCook Time
38 minTotal Time
Save RecipeIngredients
- 3 ¼ C. all purpose flour
- 2 tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- 1 ½ C. granulated sugar
- 3 eggs
- 2/3 C. canola oil
- ¾ C. plain yogurt
- 2/3 C. fresh lemonade concentrate
- 1 recipe Strawberry Buttercream
Instructions
- Preheat the oven to 350 degrees F. Place paper cupcake liners into 24 wells of a cupcake pan.
- Whisk the flour, baking powder, baking soda, and salt together in a medium bowl; set the dry ingredients aside.
- Mix the granulated sugar with the canola oil to combine. Add the eggs, one at a time, blending well between each addition. Stir in the yogurt until incorporated. Gradually add the dry ingredients, one half cup at a time, mixing well between each addition. With the mixer running on low speed, slowly pour the lemonade concentrate into the cake batter, mixing until smooth. Increase to medium speed and continue mixing for 2 minutes to incorporate air into the batter.
- Fill the prepared muffin cups half-way full with batter. Bake the cupcakes for 18 to 20 minutes or until lightly golden around the edges and a toothpick inserted in the center comes out clean.
- Allow the cupcakes to cool in the pans for 2 minutes before removing them from the pan to rest on a wire rack to cool completely.
- Once cool, frost the cupcakes with Fresh Strawberry Buttercream. Frosted cupcakes should be stored in an airtight container in the refrigerator. For optimal flavor, allow the cupcakes to come to room temperature prior to serving.
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