Strawberry Lemon Cupcakes

These pretty pink strawberry lemon cupcakes bring all the spring feels. The bright, zesty citrus cake and berry-kissed frosting taste light and indulgent, sunny and sweet. The secret weapon in our lemon strawberry cupcake recipe is boxed cake mix, which creates a consistently moist crumb (and you can skip all the measuring).

This recipe delivers bakery-quality results on the fly, making these lemon strawberry cupcakes ideal for gatherings like Easter brunch and backyard birthday parties, but they truly make any day feel special. Plus, their moist texture and natural fruit flavors mean they taste just as good the next day—if they last that long!

Ingredients for Strawberry Lemon Cupcakes

• White cake mix: The best white cake mixes create effortlessly light and fluffy cupcakes and ensure consistency, making them an excellent shortcut, not a cheat code.
• Eggs: Eggs help give the cupcakes their structure. Use room-temperature eggs for easier blending.
• Milk: Milk adds moisture and richness, keeping the lemon strawberry cupcakes soft and tender. Choose 2% for the ideal middle ground between too thick and too thin.
• Canola oil: Neutral-flavored canola oil keeps the cupcakes more moist than butter does, ensuring the cupcakes stay soft for days.
• Lemon juice and zest: Fresh lemon juice and zest add an extra punch of acid and lemon goodness that contrasts perfectly with the sweet strawberry frosting. Remember to wash the lemons before zesting and zest before juicing.
• Confectioners’ sugar: Also known as powdered sugar, this gives the frosting its smooth, creamy texture and sweetness.
• Butter: Of course, you need butter to make buttercream frosting! It adds richness and creates the perfect fluffy frosting consistency. There are ways to soften butter quickly if you forget to remove your butter from the refrigerator.
• Strawberries: Fresh strawberries give the frosting a natural sweetness, a gorgeous pink hue and a bright, fruity flavor. Fresh is best, but frozen can work if needed. Be sure to set some aside for a garnish! A whole or sliced strawberry on top of each cupcake makes them look as good as they taste.

Directions

Step 1: Prep the batter

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Preheat the oven to 350°F. Line a cupcake pan with 24 paper liners.

In a large bowl, combine the white cake mix, eggs, milk, canola oil, and lemon juice and zest.

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Beat on low for 30 seconds. Increase the speed to medium and beat for two minutes.

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Fill the prepared cups half full with cake batter.

Step 2: Bake the cupcakes

Bake until a toothpick inserted in the center comes out clean, 18 to 20 minutes. Let the cupcakes cool in the pan for 10 minutes before removing them to wire racks to cool completely.

Step 3: Whip up the frosting

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In a large bowl, combine the confectioners’ sugar, butter and crushed strawberries; beat until smooth.

Step 4: Frost the cupcakes

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Frost the cupcakes, garnish with additional strawberries and store in the refrigerator.

Editor’s Tip: You can frost cupcakes with an offset spatula or knife, or use a piping bag to make decorative swirls.

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Strawberry Lemon Cupcake Variations

• Make them blue: Swap in fresh blueberries for the strawberries in both the frosting and garnish.
• Try them with lime: Use lime zest and juice instead of lemon for a tangier, tropical twist. Think of it as a strawberry margarita cupcake!
• Thicken up the frosting: For a more decadent, tangy frosting, substitute cream cheese for half the butter. Or, adding strawberries to cream cheese frosting might be just the trick.
• Give them an Easter theme: Instead of berries, top your cupcakes with pastel M&M’s or pink bunny Peeps.

How to Store Strawberry Lemon Cupcakes

The best way to store these lemon cupcakes with strawberry frosting is in an airtight container in the refrigerator. The frosting contains fresh strawberries, so it needs to stay chilled to keep its texture and freshness. The cupcakes will stay fresh for three to four days in the fridge. For the best texture, bring them to room temperature before serving.

Can you freeze strawberry lemon cupcakes?

You can freeze cupcakes, unfrosted or frosted. To freeze unfrosted cupcakes, store them in an airtight container or freezer-safe bag. Allow them to come to room temperature before frosting. To freeze frosted cupcakes, place them on a baking pan in a single layer and freeze them until the frosting is solid. Wrap the frozen cupcakes individually and store them in an airtight container or zip-top bag. Allow the frozen cupcakes to thaw in the fridge before eating. Frozen cupcakes can last up to three months.

Strawberry Lemon Cupcake Tips

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Can you make the cupcake batter from scratch?

If you’re industrious, you can make lemon cupcakes from scratch. Skip the boxed mix, make a simple vanilla cake batter, and add fresh lemon juice and zest for flavor.

How do you avoid dry cupcakes?

To avoid dry lemon strawberry cupcakes, don’t overmix the batter—stop once everything is just combined. Then, watch the baking time and temperature; overbaking and too much heat will dry them out. Finally, using oil instead of butter will guarantee a softer, moister cupcake.