Last spring, after spending a full morning weeding the front garden and trimming back my wildly ambitious lemon balm bush, I needed something bright and cheerful to lift the afternoon.
I sat down on the porch with a glass of homemade lemonade, watching the bees fuss over the clover, and caught a glimpse of a box of strawberry cake mix I’d forgotten I picked up during a grocery run. That’s when the idea of combining the zing of lemon with the sweetness of strawberries started dancing in my mind.
I’ve always had a soft spot for recipes that come together easily but still feel like a little celebration. Back in my teaching days, I used to bake cupcakes for my students’ birthdays—each one a different flavor depending on their favorite color. Pink ones, always strawberry, were the biggest hit. I remembered how the girls would argue over who got the one with the tallest swirl of frosting.
So, with the sun still warm on my back and the scent of lemon balm fresh on my hands, I stepped into the kitchen. The result? These Strawberry Lemonade Cupcakes—a playful mix of nostalgia and sunshine in every bite. They’re soft, light, and stuffed with tart lemon curd. I piped on a cheerful swirl of lemonade buttercream, half-pink and half-yellow, like a little reminder that sometimes joy is simple, and it fits right in a cupcake liner.
Short Description
Fluffy strawberry cupcakes filled with lemon curd and topped with a sweet-tart lemonade buttercream swirl—perfect for warm-weather gatherings or a cheerful pick-me-up.
Key Ingredients
For the Strawberry Cupcakes:
- 1 box strawberry cake mix
- 1 cup water
- ½ cup vegetable oil
- 3 large eggs
For the Lemon Filling:
-
½ cup lemon curd (store-bought or homemade)
For the Lemonade Buttercream:
- 1 cup (2 sticks) unsalted butter, softened
- 3½ to 4 cups powdered sugar
- 1–2 tablespoons lemon juice (to taste)
- 1 teaspoon lemon zest
- Pink and yellow gel food coloring (optional, for swirl)
Tools Needed
- 12-cup muffin tin
- Cupcake liners
- Mixing bowls
- Electric mixer
- Piping bag with large star tip
- Cupcake corer or paring knife
Cooking Instructions
Step 1: Preheat the Oven
Set oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
Step 2: Make the Cupcake Batter
In a large bowl, combine strawberry cake mix, water, oil, and eggs. Beat on medium speed for 2 minutes until smooth and slightly fluffy.
Step 3: Bake
Fill liners about ¾ full. Bake for 18–22 minutes until a toothpick inserted comes out clean. Let cool completely on a wire rack.
Step 4: Fill with Lemon Curd
Once cooled, use a corer or paring knife to remove a small plug from the center of each cupcake. Spoon in 1–2 teaspoons of lemon curd. Replace the removed top if you like.
Step 5: Make the Buttercream
Beat softened butter until pale and fluffy (about 3 minutes). Gradually add powdered sugar, followed by lemon juice and zest. Mix until smooth and creamy. Adjust lemon juice to taste.
Step 6: Add Color
Divide frosting into two bowls. Tint one pink and the other yellow using gel food coloring. Stir until evenly colored.
Step 7: Pipe the Swirl
Place both frostings side by side in a piping bag fitted with a star tip. Pipe tall swirls onto each cupcake. Garnish with lemon zest, sprinkles, or a small lemon wedge if desired.
Why You’ll Love This Recipe
Bright and Cheery: The strawberry and lemon combo brings a burst of sunshine to every bite.
Beginner-Friendly: Using a cake mix makes it fast and fuss-free.
Eye-Catching: The two-tone buttercream swirl gives a fun, festive look.
Great for Any Occasion: Perfect for birthdays, picnics, brunch, or just because.
Kid-Approved: Sweet without being too rich, kids love them just as much as adults do.
Mistakes to Avoid & Solutions
Overbaking the Cupcakes
Keep an eye on them after 18 minutes. Dry cupcakes usually mean they stayed in the oven too long.
Not Letting Them Cool Before Filling
Warm cupcakes will cause the lemon curd to melt and sink. Be patient.
Buttercream Too Runny
If your frosting is too soft, chill it for 10–15 minutes before piping. Or add a bit more powdered sugar to firm it up.
Colors Blending Too Much in the Swirl
When adding two colors to one piping bag, use plastic wrap to keep them separate before sliding into the bag for cleaner lines.
Too Much Lemon Juice in Frosting
Start with 1 tablespoon. Taste as you go—too much can make your buttercream split.
Serving and Pairing Suggestions
Serve as Dessert: A lovely finish to brunch or light summer dinner.
Pair With: Iced herbal tea, sparkling lemonade, or even a glass of Prosecco.
Presentation Ideas: Arrange on a tiered cake stand, or serve on pastel-colored plates for garden parties and birthdays.
Storage and Reheating Tips
Room Temperature: Store unfrosted cupcakes in an airtight container for up to 2 days.
Refrigerated: Frosted and filled cupcakes can be refrigerated for up to 4 days. Bring to room temp before serving.
Freezing: Freeze unfrosted cupcakes for up to 2 months. Thaw overnight in the fridge.
Avoid Reheating: These are best enjoyed cool or at room temperature.
FAQs
1. Can I use homemade lemon curd?
Absolutely. If you have a favorite recipe or some on hand, go for it, it only adds more depth.
2. What’s the best way to core the cupcakes?
A cupcake corer is easiest, but a small paring knife works just fine. Cut a cone shape and lift out gently.
3. Can I make these a day ahead?
Yes! Just store them in the fridge and let them sit out for 20 minutes before serving.
4. Is there a dairy-free version?
You can use dairy-free butter and lemon curd substitutes, but the texture might vary slightly.
5. Can I skip the food coloring?
Of course. The swirl is for looks. The cupcakes will taste just as delicious with natural frosting.
Tips & Tricks
For extra tang, fold a teaspoon of lemon zest into the cake batter.
Chill your piping bag 10 minutes before frosting for cleaner swirls.
Always zest lemons before juicing them—much easier!
Want perfect cupcake tops? Let your batter rest for 5 minutes before baking.
Taste the buttercream as you go. Lemon strength can vary.
Recipe Variations
Strawberry-Lime Cupcakes
Swap lemon juice and zest with lime. Fill with lime curd. The flavor is a bit sharper and beautifully tropical.
Raspberry Lemonade Version
Use raspberry cake mix and raspberry preserves instead of lemon curd for a sweeter twist.
Mini Cupcakes for Parties
Use a mini muffin pan. Reduce bake time to 10–12 minutes. Fill with just a dollop of curd.
Lemonade Sheet Cake
Use the same batter and buttercream in a 9×13″ pan. Bake for 30–35 minutes and frost like a picnic cake.
Dairy-Free Option
Use vegan butter, dairy-free lemon curd, and dairy-free cake mix options if needed.
Final Thoughts
That afternoon ended with flour on the counter and buttercream on my apron, but the moment I bit into one of these cupcakes, everything else faded. It reminded me of why I still love baking after all these years, it’s not just about what you make, but how it makes people feel.
I boxed up a few for the neighbors and dropped some off at my daughter’s place. The smile on my grandson’s face when he licked the frosting off first? Worth every second.
These Strawberry Lemonade Cupcakes are a happy little treat—simple, bright, and full of life. Just like that spring afternoon in the garden.
Strawberry Lemonade Cupcakes
Print ThisIngredients
- For the Strawberry Cupcakes:
- 1 box strawberry cake mix
- 1 cup water
- ½ cup vegetable oil
- 3 large eggs
- For the Lemon Filling:
- ½ cup lemon curd (store-bought or homemade)
- For the Lemonade Buttercream:
- 1 cup (2 sticks) unsalted butter, softened
- 3½ to 4 cups powdered sugar
- 1–2 tablespoons lemon juice (to taste)
- 1 teaspoon lemon zest
- Pink and yellow gel food coloring (optional, for swirl)
Instructions
Step 1: Prep Oven & Pan
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
Step 2: Make Batter
Mix cake mix, water, oil, and eggs in a large bowl. Beat for 2 minutes until smooth.
Step 3: Bake Cupcakes
Fill liners ¾ full. Bake 18–22 minutes or until a toothpick comes out clean. Cool completely.
Step 4: Fill with Lemon Curd
Core each cupcake center. Add 1–2 tsp lemon curd. Replace tops if desired.
Step 5: Make Frosting
Beat butter until fluffy. Gradually mix in powdered sugar, then lemon juice and zest until creamy.
Step 6: Tint Frosting
Divide frosting. Tint one bowl pink, the other yellow. Stir well.
Step 7: Frost and Garnish
Add both colors to a piping bag with a star tip. Pipe swirls. Top with zest, sprinkles, or lemon wedges.
