Strawberry Lemonade Cupcakes

These little babies will add a kick to any party this summer! They are tangy, sweet, and (let’s just face it) SUPER cute! The best part is, they really do taste like strawberry lemonade! I frosted them with a lemon mousse buttercream, but you could also change it up a bit and try a strawberry frosting.

Strawberry Lemonade Cupcakes

4 T. unsalted butter, at room temperature
1 C. all-purpose flour
1/2 C. buttermilk
1/4 tsp. baking soda
2 egg yolks, at room temperature
1 tsp. pure vanilla extract
3/4 C. plus 1 T. sugar
1/4 tsp. salt
1 tsp. Instant Pink Lemonade Mix (like Crystal Lite or Country Time)
3 or 4 large, fresh strawberries, diced to 1/4″ pieces

1-Preheat the oven to 350 degrees F and line 10 muffin cups with baking liners and set aside.

2-Cream butter, sugar, and lemonade mix together. Add vanilla, soda, salt, and egg yolks. Mix in buttermilk. Gradually add the flour.

3-Clean berries, remove stem. With a sharp knife, slice dice the berries into 1/4″ pieces, being careful not to crush the berries. If the berries are crushed or mushy there will be too much moisture and your cupcakes will not bake properly.

4-Fill each cup with about a Tablespoon of batter. Then place 4 or 5 pieces of fresh strawberry in the middle of the batter (try to to get them on the edges, it will leave a gap in your cupcake when baked). Then add more batter per cup filling each to about 2/3 full.

5-Bake at 350 degrees F. for about 20 minutes or until a toothpick comes out clean.

*If baking mini-cupcakes (as shown in the photo) line 24 mini-muffin cups with liners. Use only 2 or 3 strawberry pieces in the middle, and bake for about 15 minutes.

Source: Thanks to Michelle from for creating this awesome cupcake!!!!

Lemon Mousse Buttercream

First, you need to make a lemon curd:

1/3 C. granulated sugar
1 egg
1/3 C. fresh lemon juice
zest of 1 lemon
2 T. plus 2 tsp. butter, melted

1-In a microwave-safe bowl, whisk together the sugar and eggs until smooth. Stir in lemon juice, zest, and butter.

2- Cook for 1 minute intervals on high, stirring after each minute until the mixture is thick enough to coat the back of a metal spoon. (it usually takes about 3 minutes for me)

3- Cover the curd with cling wrap placed directly on the surface of the curd and refrigerate until set. (When I need it fast I put it in the freezer for like 15 or 20 min).

Buttercream Frosting:

1 pound bag of powdered sugar
1/2 C. milk
1/8 to 1/4 tsp. salt
1/2 tsp. pure vanilla extract
2 sticks butter, cut into 1/2 in. slices
1/2 C. shortening

1-using a whisk attachment on your electric mixer, mix the pwd. sugar, salt, vanilla and milk a low speed until smooth.  Add butter, one slice at a time, until incorporated.

2-Add shortening and whip at highest speed about 10 minutes or until volume increases by 50%.

When the curd is set and buttercream mixed, fold the lemon curd into the buttercream with a spatula until incorporated.


  1. Tinkerbel says:

    Maybe I should edit this post, but I forgot to say that I added some pink Wilton food coloring into the cupcake batter so that the cake turned out really pink. : )

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