Strawberry Lemon Cupcakes

filed under: Cupcakes on January 1, 2018

I feel like I crave the flavors of summer all year long.  There is something so magical about these Lemon Cupcakes with Strawberry Buttercream! The flavors, the light, warm, refreshing flavors of summer that tastes amazing any time of year! Try my Strawberry Muffins for another summertime favorite! Looking for more cupcake recipes? I’ve got you covered.

Lemon Cupcakes with Strawberry Buttercream!

Lemon Cupcakes

As much as I love the comforting aroma’s of pumpkin and spice, or the biting coolness of mint, or even the rich decadence of all things red velvet… I can’t help but crave the light citrusy tang of lemon. I slightly adapted my Cherry Limeade Cupcakes to make them lemon and boy was that a good idea!

These cupcakes are infused with lemon before AND after baking! Lemon juice goes into the batter, you bake, and then brush each cupcake with more lemon juice hot out of the oven. It’s magical I tell you! 

Lemon Cupcakes!!

Strawberry Buttercream

Strawberries go for about $5 a container at my local grocery store and lemons are $1 each!  Since I didn’t win the lottery recently,  I splurged and got just one lemon.

As far as the strawberry, I compromised and made a recipe utilizing strawberry jam instead of fresh.  This worked beautifully!  I was able to get the sweet hint of strawberries and not break the bank.

Lemon Cupcake Recipe

I stumbled upon a recipe using jam for the buttercream.  This is quite a genius way to add a specific flavor to the buttercream, as I noticed that the first ingredient in jam is sugar!


Boob Cupcakes (Lemon Cupcakes with Strawberry Buttercream)

Now don’t look too closely at this picture or you might start seeing things. Ha! I can’t tell you how many people have told me these look like boobs. (Also, sorry for saying boobs on my blog.) But they do. I can’t deny it! They would be perfect for Breast Cancer Awareness month!

Easy Lemon Cupcakes with Strawberry Buttercream!

5 from 10 votes
Lemon Cupcakes with Strawberry Buttercream
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins

There is something so magical about these Lemon Cupcakes with Strawberry Buttercream! The flavors, the light, warm, refreshing flavors of summer that tastes amazing any time of year!

Course: Dessert
Cuisine: American
Keyword: lemon cupcakes, strawberry buttercream
Servings: 15 cupcakes
Author: Amanda Rettke
Lemon Cupcakes
  • cups (192g) all-purpose flour sifted
  • 1 tsp. baking powder
  • ¼ teaspoon coarse salt
  • ½ cup (1 stick, 113g) unsalted butter, room temperature
  • 1 cup (200g) granulated sugar
  • 3 large eggs, room temperature
  • ½ cup (123g) whole milk, room temperature
  • 1 teaspoon pure vanilla extract
  • 3 tablespoons lemon juice, divided
  • 1 tablespoon lemon zest
Strawberry Buttercream
  • ½ cup (1 stick, 113g) unsalted butter, room temperature
  • 1 teaspoon vanilla
  • cup strawberry jam or preserves
  • 3 cups (384g) confectioners' sugar
  • 1 tablespoon milk
Lemon Cupcakes
  1. Heat oven to 350°F. Prepare cupcake tins. (This recipe yielded 15 cupcakes for me.)

  2. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
  3. In stand mixer with paddle attachment (starting on low), cream together room temperature butter and sugar on medium-high until light and fluffy. Reduce speed to low and add in eggs, one at a time and mix until just blended.
  4. Add in vanilla, 2 tablespoons of lemon juice and milk and mix for about 30 seconds on low. Slowly add in dry ingredients and mix until just combined.
  5. Remove from mixer then fold in lemon zest with spatula.
  6. Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 18 to 20 minutes.
  7. Use a pastry brush to brush remaining 1 tablespoon of lemon juice over the top of the cupcake while they are still warm.
  8. Let cupcakes cool completely and dry before topping with strawberry frosting.
Strawberry Buttercream
  1. Place butter, vanilla and jam in stand mixer with whisk attachment. Whisk on medium-high for 1-2 minutes, or until fully incorporated.
  2. With mixer on low, add in sugar, one cup at a time. When mixer starts to struggle, drizzle in milk one tablespoon at a time.
  3. After all milk as been added whisk buttercream on high for 1-2 minutes.
  4. To make cupcakes, put buttercream in a pastry bag with a large open tip. (or no tip at all, just the opening of the bag) and pipe out dollops on top of cooled cupcake.
  5. OPTIONAL: Sprinkle with gold Star Dust.

Recipe Video

Recipe adapted from Cherry Limeade Cupcakes.  

I hope you will make these today and enjoy a little summer-time flavor journey just like I did!

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  • Carissa says:

    Hello! I am also curious how many cupcakes this recipe makes. Thank you!

  • Coni says:

    Can I utilize this recipe for a sheet cake?

  • Thu says:

    She said 15 muffins up there

  • Unca says:

    These look beautiful! I’m going to try them this weekend. I have 2 questions: 1. Are these made in regular cupcake tins or muffin tins? 2: How do you get the frosting/icing to look like the picture – what “tip” did you use, and how?

  • Sharol says:

    Hi! Can you provide the link for the gold dust? I’ve searched around & haven’t been able to find something similar. Gorgeous cupcakes!!! Perfect for a little girl’s tea party 😍

  • Danielle Carrick says:

    The icing was not good. Maybe it was the strawberry preserves we used.

  • Janet Lennon says:

    Hi Amanda. I noticed you have at least two or three recipes for lemon cupcakes or cake. Which is your personal favorite and why? Thanks!!

  • Tamara says:

    Best lemon cupcake recipe! Made them over and over, and they are a special treat

    • Amanda says:

      SO glad you like them!

  • Jessica says:

    If i made these The night before would they need to be REFRIGERATED ovee night?

  • Deval Nagrecha says:

    This recipe seems to be amazing and looks fresh and bright – them cupcakes.

    But, is there an egg less version available for the same?

    Or anything which I can substitute for the eggs used?

  • cybill guerrero says:

    Hey Amanda I wanna try to make this cupcakes tomorrow (cupcakeholic here!) so I have some questions:
    1. how many grs are equivalent to 1 stick of butter? i could use a a cup to measure but I don’t think it’ll be too exact

    2. I once tried to make icing with fresh strawberries and it came out a mess… do you think that using regular jam will look as even as yours? (Have you used some color in there?)

    thank you!!!

    • Amanda says:

      1 stick = 113g
      Yes, you can use jam as well as adding pink food coloring

  • Tracy Summerton says:

    Ypu are an awesome baker. I love watching your videos and tryong your recipes. Thank you for sharong with us. South africa

  • Jeannine joy says:


  • Etta says:

    I luv EVERYTHING you put out.

  • Renee says:

    Do you have a video showing how to frost them? Not having much luck doing this

  • Teresa schell says:

    Love your recipes

  • raelyn says:

    hi, i was wondering what tip you used for the frosting?

  • Kavita Dash says:

    Hi amanda, i want to try this recipe, it looks like quite tasty. But can i substitute the eggs and with what?

  • McKenzie says:

    These cupcakes are SO good. If I could I would eat them every day every meal. Your such a genius! Thank you!

  • Maureen says:

    It looks like you used Ateco tip 807 for the icing. Is that correct?

  • Patricia says:

    Do you have any cupcake recipes that can be used while I am in weight watchers program .

  • David says:

    Recipe looks very interesting but I am confused on the frosting.

    For the ingredients you have 1 tbps of milk but in the instructions you put mix 1 tbps at a time.

    Did you mean 1 tsp at a time or was it 10 tbsp of milk?


  • Sandi says:

    Would this recipe be enough for a 3 inch 9×13 cake, or should I double it?

  • Juanita says:

    Do you know how to make a lemon lush

  • Pamela says:

    I made the Lemon cupcakes with Strawberry buttercream for a bake sale recently. I tried one but despite the great lemon flavor, I thought the cake was dry and dense. The cupcakes felt heavy. I was not able to try it with the frosting due to a possible strawberry allergy. Maybe it wouldn’t have seemed as dry then. What can I do differently to make them lighter?