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These Strawberry Lemon Cupcakes are soft, fluffy, and bursting with bright citrus flavor, all topped with a sweet homemade strawberry buttercream frosting. Made with a simple cake mix base, this easy dessert recipe comes together quickly but tastes completely homemade.
For more crowd-pleasing lemon recipes, try my Lemon Blueberry Delight and Lemon Poke Cake!
Why you’ll love these lemon cupcakes with strawberry frosting!
These strawberry lemon cupcakes are the perfect spring treat! They are fluffy, moist, and full of zesty lemon flavor. The vibrant strawberry frosting is the perfect complement to this delicious easy cupcake recipe. Best of all, these cupcakes are simple to make with minimal prep time required.
In addition to being delicious, these lemon cupcakes with strawberry frosting are incredibly easy to make. This is thanks to the use of white cake mix, which eliminates the need to measure out all-purpose flour, baking soda, or baking powder!
- Bright Lemon Flavor: Fresh lemon zest and lemon juice give these cupcakes a fresh, citrusy flavor that tastes like spring in every bite.
- Easy to Make: Using a boxed cake mix keeps the recipe simple while still delivering bakery-style cupcakes.
- Perfect for Spring and Summer: These cupcakes are ideal for Easter, baby showers, bridal showers, birthdays, and warm-weather parties.
- Soft and Fluffy Texture: The combination of room-temperature eggs and milk creates cupcakes that are light, moist, and airy.
Table of Contents
Ingredient Notes
See recipe card below this post for ingredient quantities and full instructions.
For the Cupcakes:
- White cake mix: Any brand works well for this recipe.
- Eggs: Room-temperature eggs help create fluffy cupcakes.
- Milk: Whole milk gives the cupcakes extra moisture.
- Canola oil: Keeps the cupcakes soft and tender.
- Lemon zest: Adds bright lemon flavor throughout the cupcakes.
- Fresh lemon juice: Fresh juice tastes best and balances the sweetness.
For the Strawberry Frosting:
- Powdered sugar: Sweetens and thickens the frosting.
- Butter: Use softened unsalted butter for the creamiest frosting.
- Fresh strawberries: Crushed strawberries add natural strawberry flavor and color.
Variations
- Try swapping the strawberries for raspberries.
- Add crushed strawberries to cream cheese frosting for strawberry cream cheese frosting and use that instead of the strawberry buttercream.
- Add a drop of red food coloring to the frosting for a more pronounced pink color.
How to Make Strawberry Lemon Cupcakes
- Make the cupcakes: Mix the cupcake batter. Pour into the prepared muffin pans, filling each cup 2/3 of the way full.
- Bake: Pour the cupcake batter into the prepared muffin pans, filling each cup 2/3 of the way full. Bake until a toothpick inserted into the center comes out clean.
- Prepare the frosting: Combine the confectioner’s sugar, butter, and strawberries in a large bowl, beating until smooth. Transfer the frosting to a piping bag, and frost the cupcakes.
Serving Suggestions
Fresh strawberries are a beautiful garnish and add even more strawberry flavor to these strawberry lemon cupcakes. However, there are other options too! A piece of candied lemon peel or lemon zest will add more citrusy flavor to the top of the cupcakes. Or, try sprinkling white chocolate curls over the tops for an elegant touch.
Storage + Freezing
- To Store: Keep the cupcakes in an airtight container in the refrigerator for up to 5 days.
- To Freeze: Freeze frosted or unfrosted cupcakes for up to 3 months. Thaw overnight in the refrigerator before serving.
Frequently Asked Questions
Yes! Lemon cake mix will give the cupcakes even more citrus flavor.
Fresh strawberries work best because frozen berries add too much moisture.
Add more powdered sugar a little at a time until the frosting reaches your desired consistency.
Absolutely. Bake the cupcakes a day ahead and frost them before serving.
More Cupcake Recipes To Try
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Strawberry Lemon Cupcakes
Equipment
- 1 Muffin Pan
- 2 Large Bowls
- 1 Hand mixer
- 1 Piping bag
- 1 Wire Rack
Ingredients
- 1 (14.25 ounce) package white cake mix regular size
- 3 large eggs room temperature
- 1/2 cup milk
- 1/3 cup canola oil
- 2 tablespoons grated lemon zest
- 3 tablespoons lemon juice
Frosting:
- 4 cups confectioners’ sugar
- 1 cup butter softened
- 1/4 cup crushed fresh strawberries
- Additional fresh strawberries
Instructions
- Preheat oven to 350°. Line 24 muffin cups with paper liners.
- In a large bowl, combine the first 6 ingredients; beat on low 30 seconds. Beat on medium 2 minutes. Fill prepared cups half full. Bake until a toothpick inserted in center comes out clean, 18-20 minutes.1 (14.25 ounce) package white cake mix, 3 large eggs, 1/2 cup milk, 1/3 cup canola oil, 2 tablespoons grated lemon zest, 3 tablespoons lemon juice
- Cool in pans 10 minutes before removing to wire racks to cool completely.
- For frosting, in a large bowl, combine all ingredients, except additional strawberries; beat until smooth. Frost cupcakes with a piping bag. Garnish with additional strawberries. Store in the refrigerator.4 cups confectioners’ sugar, 1 cup butter, 1/4 cup crushed fresh strawberries, Additional fresh strawberries
