Strawberry lemonade cupcakes with soft lemon cupcakes, a tangy lemon curd center, and a fluffy strawberry cream cheese frosting.

strawberry cupcakes with lemon on a table

I make these when I want real lemon flavor paired with fresh strawberries, not a basic lemon cupcake with frosting.

The lemon curd filling and homemade strawberry cream cheese frosting turn this into a bakery-style strawberry lemonade dessert you can make at home.

Why you’ll love this recipe

Layered flavors: lemon cupcake, lemon curd filling, and strawberry frosting in every bite
Make-ahead friendly: bake the cupcakes and curd in advance, assemble later
Perfect for parties: bright, fresh flavors that always stand out on a dessert table

Ingredients you need

These ingredients are split between the lemon cupcakes, the strawberry frosting, and the optional lemon curd filling.

Cake flour: for a soft, light crumb in the lemon cupcakes
Baking powder: helps the cupcakes rise evenly
Butter: unsalted, softened or melted and cooled
Sugar: granulated sugar for the batter, powdered sugar for the frosting
Eggs: large, at room temperature
Vanilla & salt: pure vanilla extract and a pinch of fine salt to balance flavors
Heavy cream: cold, for a light and fluffy strawberry cream cheese frosting
Cream cheese: full-fat, for a smooth and creamy frosting
Strawberries: fresh, used for the puree and decoration
Lemon: fresh juice and zest for bright lemon flavor
Lemon curd (optional): for filling the center of the cupcakes

bowls with ingredients for lemon cupcakes

ingredients on a work surface for lemon curd filling

Tips before you start

Use fresh lemons and ripe strawberries for the best flavor and a brighter lemon–strawberry balance.
Weigh your ingredients if possible — it helps keep the cupcakes soft and consistent every time.
Stop mixing as soon as the batter is smooth to avoid dense cupcakes.
Check doneness with a toothpick — it should come out clean or with just a few crumbs.
Let the cupcakes cool completely before filling with lemon curd to keep the crumb intact.
Chill the cream cheese frosting briefly before piping for cleaner, more defined swirls.

How to make strawberry lemonade cupcakes

This recipe starts with my classic vanilla cupcake base, which I use for most birthday and celebration cupcakes.

Beat the softened butter, granulated sugar, and lemon zest until light and creamy.

Add the eggs and vanilla, then mix until smooth and fully combined.

large mixing bowl with egg and creamy butter

Fold in the sifted dry ingredients alternately with the buttermilk and lemon juice, mixing just until smooth.

Fill the cupcake liners about ¾ full.

Bake at 350°F (180°C) for about 18 minutes, until set.

Cool completely on a wire rack before filling or frosting.

For a brighter lemon center, you can use my homemade lemon curd recipe, smooth and perfectly balanced.

Cook the eggs, sugar, lemon juice, and zest in a double boiler until thick, then stir in the cold butter and strain until smooth; chill completely.

Core the cooled cupcakes and fill the center with the lemon curd.

cupcakes with lemon filling in the center

For the strawberry flavor, use my smooth strawberry purée recipe, then finish with my strawberry cream cheese frosting for a light, fruity topping.

Whip the cream cheese, cold heavy cream, strawberry purée, powdered sugar, and vanilla at medium-low speed for 2–3 minutes until smooth and firm.

strawberry cream cheese frosting on a mixing bowl

Pipe the frosting onto the cupcakes, decorate with fresh strawberries or a lemon slice, then chill for 1 hour before serving

Serving suggestions

Serve these strawberry lemonade cupcakes slightly chilled or at room temperature for a fresh, balanced lemon–strawberry flavor.

Perfect for summer parties, birthdays, or afternoon tea.

Storage

Store frosted cupcakes in an airtight container in the fridge for up to 3 days.
Let sit at room temperature for 15 minutes before serving.

Recipe variations

No filling version: Skip the lemon curd and frost directly for a lighter cupcake.
Strawberry-only cupcakes: Replace lemon curd with strawberry compote.
Lemon frosting: Swap the strawberry frosting for a lemon cream cheese or mascarpone frosting.
Mini cupcakes: Use mini liners and reduce baking time.

For a layered dessert, you can also make my strawberry lemonade cake, using the same flavors and fillings.

Recipe Questions

Can I skip the lemon curd?

Yes, the cupcakes are still delicious without the filling.

Can I use frozen strawberries?

Yes, thaw and drain them well before making the purée.

Do these cupcakes need refrigeration?

Yes, because of the cream cheese frosting and lemon curd.

Can I make them ahead of time?

Bake the cupcakes one day ahead and fill and frost the next day for best texture.

sliced strawberry lemonade cupcakes on a table

More Cupcake Recipes

I hope you’ll love this recipe! If you try this recipe, feel free to leave a comment. It always helps. Happy baking!

Strawberry Lemonade Cupcakes

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5 from 1 review

Author: Fadela
Total Time: 45 minutes
Yield: 12 cupcakes

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Description

Delicious recipe for lemon and strawberry cupcakes featuring a soft lemon cake base, a lemon curd filling, and a cream cheese frosting flavored with strawberry (makes 12 cupcakes).

Instructions

Lemon Cupcakes

Preheat the oven to 180°C (350°F) and line a cupcake pan with paper liners.
In a bowl, mix and sift together the dry ingredients: flour, salt, baking powder, and baking soda. In another bowl, mix the milk with the lemon juice.
In a large bowl, place the softened butter, granulated sugar, and lemon zest. Mix with an electric mixer for 2-3 minutes until the mixture is creamy and smooth.
Add the eggs and vanilla, and beat again for about 3 minutes until the mixture is smooth and voluminous.
Alternately add the dry ingredient mixture and the milk with lemon juice to the butter mixture in several batches, mixing with the electric mixer until the cupcake batter is smooth.
Pour the batter into the prepared cupcake pan, filling the liners ¾ full.
Bake in the preheated oven for about 18-20 minutes until golden on top and cooked through. (Check doneness by inserting a toothpick into the center of a cupcake; it should come out clean.)
Let the cupcakes cool slightly before removing them from the pan, then let them cool completely on a wire rack.

Lemon filling

Follow either the whole egg lemon curd recipe or the egg yolk lemon curd recipe and let it cool completely in the fridge.
Remove the core of the cooled cupcakes using an apple corer or a cupcake corer, and fill the center with lemon cream.

Strawberry Cream Cheese Frosting

In a large bowl, place the cold Philadelphia cream cheese, cold heavy cream, strawberry puree, powdered sugar, and vanilla extract.
Whip with an electric mixer on medium speed for about 2-3 minutes until the frosting is smooth and firm.
Place the frosting in a large piping bag fitted with a decorating tip, and pipe a swirl on top of the lemon cupcakes.
Decorate with a slice of strawberry and let the cupcakes rest in the fridge for at least 1 hour before serving.