Strawberry Lemonade Cupcakes: A Swirled Summer Delight
These Strawberry Lemonade Cupcakes are everything you could want in a summer dessert—moist, fruity, creamy, and bursting with color! They’re made with a simple boxed cake mix (yes, we’re taking a shortcut and loving it!), filled with luscious lemon curd, and finished off with a dreamy swirl of pink and yellow lemonade buttercream. Anything but boring!!
Why You’ll Love This Recipe
- So easy! We’re starting with a box mix and upgrading it with homemade touches. Minimal fuss, maximum flavor.
- Bright and fresh: That lemon curd center is pure sunshine.
- Picture-perfect: With their pink and yellow swirl frosting, they look like something from a boutique bakery.
- Fun for all ages: Kids and adults alike go wild for these cupcakes.
What Do Strawberry Lemonade Cupcakes Taste Like?
Imagine biting into a fluffy, berry-kissed cupcake… then hitting a silky pocket of lemon curd… and finally getting a taste of sweet-tart lemonade buttercream. It’s sweet, zesty, fruity, and so balanced. Each element shines, but together they create something extra special.
Benefits of Making This Recipe
- Great for parties: Bright colors and fruity flavors make them ideal for birthdays, baby showers, or summer BBQs.
- Make-ahead friendly: Bake the cupcakes and prep the buttercream in advance.
- Kid-friendly baking project: Little hands will love swirling the frosting!
Ingredients
For the Strawberry Cupcakes:
- 1 box strawberry cake mix
- 1 cup water
- ½ cup vegetable oil
- 3 large eggs
For the Lemon Curd Filling:
- ½ cup lemon curd (store-bought or homemade)
For the Lemonade Buttercream:
- 1 cup (2 sticks) unsalted butter, softened
- 3½ to 4 cups powdered sugar
- 1–2 tablespoons lemon juice (to taste)
- 1 teaspoon lemon zest
- Pink and yellow gel food coloring
Tools You’ll Need
- Electric mixer
- Muffin tin + cupcake liners
- Piping bags and tips
- Cupcake corer or small paring knife
- Mixing bowls
- Spatula
Optional Ingredient Swaps & Add-Ins
- Homemade cake base: Want to go fully from scratch? Use your favorite strawberry cupcake recipe!
- Lemon curd: You can make your own with eggs, sugar, butter, and lemon juice. (I love it extra tart!)
- Decorations: Add sprinkles, candied lemon peel, or edible glitter for a fun twist.
- Fruit twist: Stir chopped fresh strawberries into the batter for added texture.
How to Make Strawberry Lemonade Cupcakes
1. Bake the Cupcakes
Preheat your oven to 350°F (175°C) and line a muffin tin with 12 cupcake liners.
In a large bowl, combine the cake mix, water, oil, and eggs. Mix for about 2 minutes on medium speed until smooth.
Divide the batter evenly between the liners, filling each about ¾ full. Bake for 18–22 minutes or until a toothpick comes out clean. Let the cupcakes cool completely before filling.
2. Fill with Lemon Curd
Once cooled, use a cupcake corer or a small knife to cut out a center from each cupcake (about the size of a marble). Fill each cavity with 1–2 teaspoons of lemon curd. You can gently press the removed cupcake top back in, or leave it open—it’s up to you!
3. Make the Lemonade Buttercream
In a large mixing bowl, beat the softened butter until it’s light and fluffy.
Gradually add the powdered sugar, followed by lemon juice and lemon zest. Beat until the frosting is smooth, creamy, and holds its shape.
Divide the frosting into two bowls. Tint one half pink and the other yellow using gel food coloring for vibrant results.
4. Swirl and Decorate
Scoop the pink and yellow frostings side by side into a piping bag fitted with your favorite tip (a large star tip works beautifully!).
Pipe tall swirls onto each cupcake. Decorate with sprinkles, a tiny lemon slice, or a dusting of zest if you’re feeling fancy.
What to Serve with Strawberry Lemonade Cupcakes
These cupcakes pair beautifully with:
- Iced tea or lemonade
- A scoop of vanilla ice cream
- Fresh strawberries or fruit salad
- Sparkling rosé for a grown-up twist!
Tips for Perfect Cupcakes
- Don’t overmix the batter – mix until just combined for a tender crumb.
- Cool completely before filling or frosting to prevent melting.
- Use gel food coloring – it gives bright color without thinning the buttercream.
- Practice piping on parchment before decorating your cupcakes if you’re new to it!
Storage Instructions
Room temperature: Store unfrosted cupcakes in an airtight container for up to 2 days.
Fridge: Frosted cupcakes with curd can be kept refrigerated for up to 4 days. Bring to room temperature before serving.
Freezer: You can freeze unfrosted cupcakes for up to 3 months. Thaw overnight in the fridge, then frost and fill.
Frequently Asked Questions
Can I use homemade lemon curd?
Absolutely! Homemade lemon curd is rich, fresh, and takes these cupcakes to the next level.
Can I make these gluten-free?
Yes—just use a gluten-free strawberry cake mix and double-check all other ingredients.
What piping tip should I use for the swirl?
I recommend a large open star tip like Wilton 1M or 2D for big, beautiful swirls.
How can I get vibrant color without using too much dye?
Use gel food coloring—it’s super concentrated and won’t affect the buttercream’s texture.
Conclusion: Why You Need These in Your Life
These Strawberry Lemonade Cupcakes are a celebration of sunshine, sweetness, and creativity. From the berry-rich base to the citrusy surprise inside and that swirled pink-and-yellow frosting, they’re a showstopper for any event or just because. They’re easy to make, even easier to love, and guaranteed to brighten your day.
If you loved this recipe, check out more fruity favorites below!
More Recipes You’ll Love
- Peach Cobbler Pound Cake – moist, rich, and loaded with fresh peaches
- Peach Raspberry Galette – rustic and stunning with a flaky crust
- Peach and Cream Cheese Danish – perfect for brunch or tea time
Share Your Creations!
I’d love to see your cupcakes! If you make this recipe, don’t forget to leave a review below and tag your photos on Pinterest—we’re all about sharing kitchen joy!
Nutritional Information (per cupcake, approx.)
- Calories: 410
- Fat: 21g
- Carbohydrates: 55g
- Sugar: 42g
- Protein: 2g
