Strawberry Lemon Cupcakes

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A strawberry lemon cupcake topped with swirled pink frosting, a slice of fresh strawberry, and a lemon wedge, surrounded by more strawberry lemon cupcakes and juicy strawberries on a light surface.

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5 from 1 vote

These Strawberry Lemon Cupcakes combine fresh strawberries with tangy lemon juice in a fluffy cake topped with strawberry cream cheese frosting. Easy recipe perfect for spring!

Prep Time30

Cook Time20

Cooling Time2

Total Time2 50

Servings:

Calories: 250kcal

Author: Melissa Griffiths

Ingredients

Cupcakes:

15.25 ounces lemon cake mix 1 box
2 tablespoons lemon zest
3 large eggs
1 cup lemonade
½ cup salted butter melted
1 cup fresh strawberries chopped

Frosting:

8 ounces strawberry cream cheese spread 1 tub, room temperature
½ cup salted butter room temperature
4 cups powdered sugar
1-2 teaspoons lemon juice
Fresh halved strawberries optional garnish
Fresh lemon slices/lemon wedges optional garnish

Instructions

Preheat the oven to 350°F and line two cupcake tins with cupcake liners.
Whisk together the lemon cake mix and lemon zest in a large mixing bowl until combined.
15.25 ounces lemon cake mix, 2 tablespoons lemon zest
Use a hand or stand mixer to beat in the eggs, lemonade and melted butter until a smooth, fluffy batter forms.
3 large eggs, 1 cup lemonade, ½ cup salted butter
Fold in the fresh strawberries.
1 cup fresh strawberries
Gently scoop batter into each cupcake liner, filling them about ⅔ full of batter.
Bake for 19-23 minutes or until the top springs back when tapped and a toothpick inserted into the center of a cupcake comes out clean.
Remove from the oven and allow the cupcakes to cool completely before frosting.
To make the frosting, beat together the cream cheese spread and salted butter with a hand or stand mixer in a medium bowl until light and fluffy.
8 ounces strawberry cream cheese spread, ½ cup salted butter
Gradually add in the powdered sugar, ½ cup at a time, beating on medium until the frosting is thick and creamy.
4 cups powdered sugar
Once you’ve added 1-2 cups of powdered sugar add in 1 teaspoon of lemon juice and beat well.
4 cups powdered sugar, 1-2 teaspoons lemon juice
Continue adding powdered sugar, beating on medium, until you have a thick, pipeable frosting. If it gets too thick you can add an additional teaspoon of lemon juice to get the consistency you need.
4 cups powdered sugar, 1-2 teaspoons lemon juice
Once the frosting is ready, scoop it into a piping bag fitted with a 1M Wilton tip and pipe frosting onto each cupcake in a spiral pattern.
Garnish with fresh strawberry halves and lemon slices, optional.
Fresh halved strawberries, Fresh lemon slices/lemon wedges

Notes

Mixed Berry Option: This is a great recipe to do with mixed berries instead of just strawberries if you'd like.

Testing for Doneness: To test the cupcakes to see if they are done, you can gently press the cake. If the cupcake springs back when lightly touched, they are done. If it stays indented, it needs to bake a few more minutes.

Nutrition