Strawberry Lemonade Cupcakes with Strawberry Buttercream Frosting

Strawberry lemonade cupcakes featuring moist homemade lemon cupcakes with strawberry buttercream frosting and a surprise lemon curd filling! A fun treat for spring and summer!

Moist strawberry lemonade cupcakes with lemon curd filling. Recipe from @bakedbyrachel

I hope you had a great Mother’s Day! We enjoyed a nice low-key Sunday at home, enjoying French toast for breakfast and a Harry Potter marathon. It was another off and on crappy spring day in New England, so indoor activities were a must! The Mr and kiddos spoiled me. It was a nice surprise and now I can’t wait to play with some of my new toys! One of my favorites was this giant donut pool float. I had one last year but it got a hole right on the seam, which proved basically impossible to fix. Hopefully this one lasts longer. It’s seriously the best float when it doesn’t have holes!

This weather has seriously been awful. Another roller coaster ride. I’m sure that’s the case all over the country this year, but I’m ready for some consistent warm and sunny weather. At least if it’s rainy, the bugs aren’t bothering us, but it sure does put a damper on outdoor activities. 2/3 soccer games so far have been rainy and cold. Not fun!

Moist strawberry lemonade cupcakes with lemon curd filling. Recipe from @bakedbyrachel

Also, if you follow me on Snapchat, you probably saw that I bought a hydrangea bush on a whim the other day. I went to the store for some fruit and left with fruit and a giant plant. It was too pretty and too good of a price to resist! Now the problem lies with trying to find the perfect spot to plant it. It might have to remain a potted plant for this season if I don’t make a decision soon!

Ever year I have dreams of gardens, whether flowering or herbs/fruit/veggies or both! The problem is, I hate getting dirty, which is kind of a problem when it comes to gardening. And the animals have no respect. The chipmunks think anything I plant is for them. Digging, hunting for treasures. They’re cute troublemakers.

Moist strawberry lemonade cupcakes with lemon curd filling. Recipe from @bakedbyrachel

These are basically the most perfect cupcake for spring and summer. A classic flavor, turned into a super fun and flavorful homemade dessert! A must make for all of your barbecues and celebrations…even days ending in a Y. That totally counts as a day to celebrate.

This is a fun smaller batch recipe, making a simple 8 cupcakes. That way you don’t have a bunch lying around taunting you to keep eating! However, if you need to feed more, simply double or triple the recipe to feed a larger crowd!

Moist homemade lemon cupcakes with strawberry buttercream frosting and a surprise lemon curd filling!

These strawberry lemonade cupcakes are a crowd pleaser! Add this fun dessert to your baking plans!

Moist strawberry lemonade cupcakes with lemon curd filling. Recipe from @bakedbyrachel

Strawberry Lemonade Cupcakes

Moist homemade lemon cupcakes with strawberry buttercream frosting and a surprise lemon curd filling! A fun treat for spring and summer!
Prep Time10 minutes
Cook Time18 minutes
Total Time3 minutes
Course: Dessert
Cuisine: American
Keyword: Cupcake
Servings: 8 cupcakes



  • 1/4 C unsalted butter softened
  • 1/2 C granulated sugar
  • 1 large egg
  • Zest of 1 lemon
  • 2 Tbsp lemon juice freshly squeezed
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt
  • 1 1/2 tsp baking powder 
  • 1 C all purpose flour
  • 6 Tbsp sour cream


  • 1 batch lemon curd


  • 1 C unsalted butter softened
  • 1/2 tsp vanilla extract
  • 1/3 C strawberry jam
  • 1/2 tsp strawberry extract
  • 1 drop red gel food color
  • 2 1/2 C powdered sugar

Additional items:

  • Fresh strawberries for topping


  • Prepare lemon curd ahead, as directed. Keep chilled until ready to use.
  • Preheat oven to 350°F. Line a cupcake pan with 8 paper liners.
  • In a large bowl or stand mixer, cream together butter and sugar, mixing until light and fluffy. Mix in egg, lemon zest, lemon juice and vanilla extract until smooth. Scrape the bowl as needed. Add salt and baking powder, mixing until just combined. Alternate additions of flour and sour cream until fully combined and no streaks remain.
  • Divide batter between prepared baking cups, using a large cookie scoop or filling roughly 2/3 full. Bake for 18-20 minutes or until a toothpick inserted comes out clean. Cool in pan until easy to handle, then transfer to a wire rack to cool completely.
  • When cupcakes have cooled, prepare frosting. In a large bowl or stand mixer, beat together butter, vanilla, strawberry jam and strawberry extract until fully combined. Add powdered sugar in batches, mixing until fully combined. If desired, add 1 drop red gel food color for a brighter shade of pink.
  • Transfer frosting to a large piping bag fit with desired piping tip. Set aside. 
  • Using a sharp knife or cupcake corer, remove the center of each cupcake. Be careful not to cut all the way to the bottom. Fill with lemon curd using a spoon or pastry bag. Trim off the bottom portion of the removed cupcake core, placing the top back onto the cupcake. Frost cupcakes with prepared frosting as desired. Top off each cupcake with a fresh strawberry prior to serving. 
  • Store cupcakes in an airtight container at room temperature or in the refrigerator for up to several days. 


An original recipe from Baked by Rachel

Items used in this recipe:


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Moist strawberry lemonade cupcakes with lemon curd filling. Recipe from @bakedbyrachel
Moist strawberry lemonade cupcakes with lemon curd filling. Recipe from @bakedbyrachel
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36 Responses to “Strawberry Lemonade Cupcakes with Strawberry Buttercream Frosting”

  1. #
    Medeja — May 9, 2016 at 8:20 am

    i love strawberry and lemon combination! and they look beautiful!

    • #
      Rachel — May 10, 2016 at 7:11 am

      Thanks, Medeja!

  2. #
    Cynthia | What A Girl Eats — May 9, 2016 at 10:00 am

    These are so pretty, and everything about them is perfect! I love the lemon curd surprise in the middle!

    • #
      Rachel — May 10, 2016 at 7:11 am

      Thanks, Cynthia!

  3. #
    Kristen @A Mind Full MOm — May 9, 2016 at 10:02 am

    My kids have been wanting to have a lemonade stand and bake cupcakes–I think I found the recipe we need to use :)

    • #
      Rachel — May 10, 2016 at 7:11 am

      Such a fun idea! You’ll have to share pictures. :)

  4. #
    Marye — May 9, 2016 at 10:26 am

    These look delicious! they make me think of summer time!

    • #
      Rachel — May 10, 2016 at 7:11 am

      Thanks, Marye!

  5. #
    Danae @ Recipe Runner — May 9, 2016 at 11:08 am

    I’m glad you were spoiled on Mother’s Day even if the weather was crap. We had ours the day before which is surprising because usually it snows or does something ridiculous on Mother’s Day. These cupcakes are gorgeous! I love the lemon curd filling and that strawberry buttercream looks so good!

    • #
      Rachel — May 10, 2016 at 7:11 am

      That’s crazy that you usually get snow this late into the season!

  6. #
    Maria — May 9, 2016 at 6:14 pm

    These cupcakes are super cute! Would be so cute for a baby shower too:)

    • #
      Rachel — May 10, 2016 at 7:11 am

      Thanks, Maria!

  7. #
    Mary 22chattavore — May 9, 2016 at 8:46 pm

    Strawberry AND lemon? These are like the cupcakes of my dreams. Shared!

    • #
      Rachel — May 10, 2016 at 7:12 am

      Thanks, Mary!

  8. #
    JessicaWilson - sweetooth — May 10, 2016 at 8:28 pm

    Jessica……….all I can simply say is that these cupcakes must be served in heaven. I don’t usually choose lemon over, say, red velvet, but this is definitely a time where I choose lemon!! Keep on looking good and baking! :)

    • #
      Rachel — May 11, 2016 at 7:11 am

      Thanks so much Jessica!

  9. #
    Malinda @ Countryside Cravings — May 11, 2016 at 12:54 pm

    So pretty and I love that flavor combo!! I hear ya on the roller coaster weather, I’m tired of it too!!

    • #
      Rachel — May 12, 2016 at 7:19 am

      Thanks Malinda!

  10. #
    Leila — May 15, 2016 at 8:00 am

    Actuallly been thinking the steak to cook for tonight. Then your post made to shake my focus..I love your cup cake and its adorable!!
    it is so mouth watering!!!

    • #
      Rachel — May 16, 2016 at 11:31 am

      Thanks, Leila!

  11. #
    Leanne — May 16, 2016 at 1:37 am

    Omg!! Look Devine wish it was in UK metrics xx

    • #
      Rachel — May 16, 2016 at 11:30 am

      Thanks, Leanne! Also, there are a ton of free conversion calculators online that you could use to convert the measurements. Enjoy! :)

  12. #
    Aileen H Gsy — May 20, 2016 at 10:15 pm

    Do you have a non- complicated lemon curd recipe?

    • #
      Rachel — May 21, 2016 at 2:17 pm

      Absolutely! Try this recipe: homemade lemon curd It’s about as simple as any homemade recipe will be and gives incredible results. Enjoy!! :)

  13. #
    Mindy — September 15, 2016 at 3:29 pm

    I made these last weekend so I could give one to a coworker for her birthday. They are delicious. She told me the cupcake was the best out of all treats she had that day!
    I can’t get enough of your cupcake recipes.

    • #
      Rachel — September 16, 2016 at 7:18 am

      So glad to hear she enjoyed it so much. And thank you! :)

  14. #
    Deborah — March 28, 2017 at 1:02 am

    They look delicious! What tip do you use for frosting? It doesn’t look like the regular 1M tip.

    • #
      Rachel — March 28, 2017 at 7:12 am

      An extra large open star tip was used. They’ve been linked to just below the recipe.

  15. #
    Johnnie Mae — July 20, 2017 at 11:46 am

    These look amazing. Can I sub something for the sour cream? Perhaps cream cheese?

    • #
      Rachel — July 21, 2017 at 2:25 pm

      The best substitute for sour cream is plain yogurt. Good luck!

  16. #
    Kerri — July 31, 2017 at 11:29 am

    Am I reading this right? Recipe is for 8 cupcakes. Just want to make sure before i start doing math. 😊 Thank you.

    • #
      Rachel — August 3, 2017 at 7:24 am

      That is correct. The recipe is for 8 cupcakes. Enjoy! :)

  17. #
    Susan Honaas — June 8, 2019 at 11:00 am

    I made these cupcakes yesterday for my daughter’s birthday party. They taste amazing, but the cake was super dense! Do you have and ideas where we went wrong? I did not make any substitutions to your recipe.

    • #
      Rachel — June 23, 2019 at 7:30 pm

      I’m glad you enjoyed them, Susan! As far as how dense they are, that could simply be related to how much flour you used. If you’re scooping very packed flour vs spooned and leveled or fluffed, scooped and leveled flour then you’ll be adding a significantly more amount to your batter.

  18. #
    heather — January 9, 2023 at 4:49 pm

    I tried this recipe twice. I thought I must have done something wrong the first time so paid CAREFUL attention the 2nd. Both times the batter came out the exact consistency as play-doh. I tried baking it hoping for the best but it was a sugary disaster of a flavor. disappointing :(

    • #
      Rachel — January 10, 2023 at 5:38 am

      I’ve made this successfully numerous times, as have many others. The ingredients are correct as written. It sounds like your measurements are off, specifically your flour. Be sure to not scoop and measure straight from a flour bag or container that has been sitting as the flour compresses. It needs to be fluffed up prior to measuring. You can do this easily by placing a whisk into the flour and moving it around until it’s light and fluffy. You’ll then want to spoon flour into your measuring cup and level it off. Straight scooping will result in too much flour any way you do it.

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