Strawberry Lemonade Cupcakes

Why You’ll Love This Recipe

• Bright and zesty flavor: The combination of sweet strawberry cake and tart lemon curd creates a dynamic, refreshing bite.

• Easy to make: Thanks to a box cake mix and store-bought lemon curd, this recipe saves time without sacrificing taste.

• Visually stunning: The dual-colored lemonade buttercream adds a festive and professional look.

• Perfect for celebrations: Great for birthdays, baby showers, and any summer get-together.

• Customizable: You can tweak the filling or the frosting colors to suit any occasion.

• this Recipe

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

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

Directions

1. Prep the Oven and Pan: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.

2. Make the Cupcake Batter: In a large bowl, mix together the strawberry cake mix, water, oil, and eggs. Beat on medium speed for 2 minutes until the batter is smooth.

3. Bake the Cupcakes: Fill the liners about ¾ full and bake for 18–22 minutes. A toothpick inserted into the center should come out clean. Let the cupcakes cool completely.

4. Fill with Lemon Curd: Use a cupcake corer or a small knife to remove a portion of the center of each cupcake. Fill each cavity with 1–2 teaspoons of lemon curd. Replace the tops if desired.

5. Make the Lemonade Buttercream: Beat the softened butter until fluffy. Gradually add powdered sugar, lemon juice, and lemon zest. Mix until the frosting is smooth and spreadable.

6. Add Color: Divide the buttercream into two bowls. Tint one with pink gel food coloring and the other with yellow.

7. Pipe the Swirl: Spoon the two frostings side-by-side into a piping bag fitted with a large star tip. Pipe tall swirls onto each cupcake for a beautiful, lemonade-inspired look. Optionally garnish with sprinkles, zest, or small lemon slices.

Servings and timing

Yield: 12 cupcakes
Prep Time: 20 minutes
Cook Time: 20 minutes
Cooling & Decorating Time: 30–40 minutes
Total Time: About 1 hour 20 minutes

Variations

• Lemonade twist: Replace strawberry cake mix with lemon cake mix for double citrus flavor.

• Berry blend: Add chopped strawberries to the batter for extra fruity texture.

• Creamy center: Swap lemon curd for a lemon cream cheese filling.

• Mini cupcakes: Make bite-sized versions by adjusting baking time to 10–12 minutes.

• Dye-free version: Skip the food coloring for a more natural look.

Storage/Reheating

Store frosted cupcakes in an airtight container in the refrigerator for up to 4 days. Bring them to room temperature before serving for the best flavor and texture. If making in advance, bake and store the cupcakes unfrosted, then fill and decorate the next day. These cupcakes are best enjoyed fresh and are not recommended for freezing once frosted.

FAQs

How can I make homemade lemon curd?

You can make lemon curd by cooking lemon juice, sugar, egg yolks, and butter over low heat until thickened. Let it cool before using.

Can I use a different cake mix flavor?

Yes, lemon or vanilla cake mixes work well if you want to try a different base flavor.

What’s the best way to swirl two frosting colors?

Place the two frostings side-by-side on plastic wrap, roll it up, then insert into a piping bag. This ensures an even swirl effect.

Do I need a cupcake corer?

No, a small knife or teaspoon works perfectly to remove the center for filling.

Can I make these cupcakes ahead of time?

Yes. Bake the cupcakes a day ahead and store them unfrosted. Fill and frost them the next day for best results.

How can I prevent my cupcakes from being dry?

Avoid overbaking. Start checking them at 18 minutes with a toothpick—if it comes out clean, they’re done.

How long can these sit out at room temperature?

They can sit out for about 2 hours, but due to the buttercream and lemon curd, refrigerate if keeping longer.

Can I freeze these cupcakes?

You can freeze the unfrosted cupcakes for up to 2 months. Thaw and decorate when ready to serve.

What piping tip works best for these?

A large star tip (like Wilton 1M) creates beautiful tall swirls.

Can I use bottled lemon juice for the buttercream?

Fresh lemon juice is best for flavor, but bottled can work in a pinch.

Conclusion

Strawberry Lemonade Cupcakes are the perfect way to bring a splash of summer to your dessert table. They’re vibrant, tangy, and topped with a swirl of buttery citrus frosting that makes each bite a celebration. Whether for a party or a personal treat, these cupcakes will brighten your day and leave everyone asking for more.