Cakes, tarts and pies | Citrus fruits | Desserts | Kid friendly | Mother's Day Recipes | Parties and events | Spring | Strawberry | Summer | US/American | Vegetarian
Strawberry Lemonade Filled Cupcakes
These Strawberry Lemonade Filled Cupcakes are made with lemon buttermilk cupcakes filled with a silky strawberry lemon curd and topped with a creamy strawberry Swiss meringue buttercream. If you are a fan of vibrant strawberry and lemon flavors these are going to be your favorite summer cupcakes!
Why you will love these Strawberry Lemonade Filled Cupcakes
These cupcakes are very different than a regular lemon or strawberry cupcake. They have a layered flavor that makes them extra special. The lemon cupcake is bright but soft, the strawberry lemon curd adds a fresh, slightly tangy center, and the buttercream brings a smooth strawberry finish. It’s more balanced and a little more interesting than a single-flavor cupcake.
These strawberry lemonade cupcakes are perfect for a birthday party, a baby shower, a Mother´s Day brunch, a tea party, or any special occasion. They can also be made just because you want a special treat for yourself or for your family/friends.
Ingredients Needed
Most the ingredients used for this recipe are easy to find at your local supermarket and you might already have some of them on hand.
- All-purpose flour
- Baking powder and baking soda
- Fine sea salt
- Granulated sugar
- Unsalted butter
- Neutral oil
- Eggs
- Fresh lemons
- Buttermilk
- Vanilla extract
- Fresh strawberries
- Freeze-dried strawberries: You can usually find the freeze-dried strawberries at most supermarkets in the same section as the dried fruit. They come either in slices, pieces or already in powder form. They are also available online.
Variations to try
- Replace the strawberries (both fresh and freeze-dried) with raspberries, blackberries, mango or peaches for a different fruity flavor.
- Replace the lemon with passion fruit for a tropical twist.
- For a simplified version, you can use store-bought lemon curd to fill the cupcakes. You can also skip the filling and make them as lemon cupcakes with strawberry buttercream. You’ll lose some of the layered effect, but they’ll still taste great.
Tips for Making the Best Strawberry Lemon Cupcakes
- Rub the lemon zest into the sugar before mixing the batter. This releases the citrus oils and gives the cupcakes a much stronger lemon flavor.
- Butter, eggs, and buttermilk should all be at room temperature so the batter emulsifies properly and produces a soft, even crumb.
- Strain the strawberry puree to remove seeds and create a smooth, vibrant curd that fills the cupcakes neatly.
- Fill cupcake liners only about two-thirds full. Overfilling can cause spreading rather than a nicely domed cupcake.
- Grinding freeze-dried strawberries into powder gives the buttercream a strong strawberry flavor without adding extra moisture, which helps keep the frosting stable.
- If the Swiss meringue buttercream looks curdled while mixing, keep beating, it will smooth out as the butter fully emulsifies. If the frosting becomes too soft, chill the bowl for 5–10 minutes and whip again. Swiss meringue buttercream performs best at 72º F.
- The strawberry lemon curd should be fully chilled and thick before filling the cupcakes. If it is too warm, it can soak into the cake.
Preparing the Strawberry Lemon Curd filling
Do I have to make the strawberry lemon curd, or can I use store-bought?
You can use store-bought if needed, but the homemade version gives a fresher, more vibrant flavor and a better consistency for filling.
How do I know when the curd is thick enough?
It should coat the back of a spoon and hold a line when you run your finger through it. It will thicken more as it chills.
Why do I need to chill the curd before filling the cupcakes?
If the curd is too warm or loose, it can soak into the cupcake instead of staying as a distinct filling. The lemon curd can be made ahead of time and kept refrigerated until ready to use.
Make Ahead and Storage instructions for Strawberry Filled Cupcakes
- The strawberry lemonade curd can be made 2–3 days in advance and stored in the fridge.
- Cupcakes can be baked one day ahead and stored covered at room temperature.
- Assemble the cupcakes the day you plan to serve them for the freshest flavor and texture.
- Because of the curd filling and buttercream frosting, finished cupcakes should be stored in the refrigerator. Let them sit at room temperature for about 20–30 minutes before serving for the best texture and flavor.
- The unfrosted cupcakes can be frozen, but the filled and frosted cupcakes are best enjoyed fresh. The curd and buttercream don’t freeze as cleanly.
Additional frequently asked questions
Why do I rub the lemon zest into the sugar?
This releases the oils from the zest and gives the cupcakes a stronger, more natural lemon flavor throughout.
Can I use bottled lemon juice?
Fresh lemon juice is best here. It gives a cleaner, brighter flavor that really makes the recipe stand out.
What does the oil do in the cupcakes?
The oil helps keep the cupcakes moist and tender, even after refrigeration. It works with the butter to give both flavor and texture.
Do I need a stand mixer for the buttercream?
A stand mixer makes it easier, but a hand mixer will work. It just may take a bit longer to reach the right texture.
My Swiss meringue buttercream looks curdled, what happened?
This is normal at some stages. Keep mixing and it should come together into a smooth, silky frosting. If it’s too soft, chill the bowl briefly and whip again.
Why use freeze-dried strawberries in the buttercream?
Freeze-dried strawberries give strong strawberry flavor without adding extra liquid, which keeps the buttercream stable and smooth.
Strawberry Lemonade Filled Cupcakes
Bright lemon buttermilk cupcakes filled with silky strawberry lemon curd and topped with strawberry Swiss meringue buttercream.
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Servings: 12 cupcakes
Ingredients
For the Strawberry Lemon Curd Filling
- 1 cup fresh strawberries washed and hulled
- 1 large egg
- 2 egg yolks
- 1/3 cup granulated sugar 67 g
- 3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 4 tablespoons unsalted butter, cubed 56 g
- Pinch of salt
For the Lemon Buttermilk Cupcakes
- 1½ cups all-purpose flour 180 g
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- ¾ cup granulated sugar 150 g
- Zest of 2–3 lemons
- ¼ cup unsalted butter, room temperature 56 g
- ¼ cup neutral oil (grapeseed or vegetable) 60 ml
- 2 large eggs room temperature
- 3 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- ½ cup buttermilk, room temperature 120 ml
For the Strawberry Swiss Meringue Buttercream
- 3 large egg whites
- ¾ cup granulated sugar 150 g
- 1 cup unsalted butter, room temperature 226 g
- 1 teaspoon vanilla extract
- ½ cup freeze-dried strawberries ground into powder
- ¼ teaspoon fine sea salt
Additional Garnish ideas:
- Fresh strawberry slices
- Light sprinkle of lemon zest
- Candied lemon peel curls
Instructions
Make the Strawberry Lemon Curd:
- Blend strawberries until smooth and strain through a fine mesh sieve to remove seeds.
- In a small saucepan whisk together strawberry puree, egg, egg yolks, sugar, lemon juice, lemon zest, and salt.
- Cook over medium-low heat, stirring constantly, until thickened and able to coat the back of a spoon.
- Remove from heat and whisk in butter until smooth. Strain again if desired for extra smooth texture.
- Chill until fully set.
Make the Lemon Cupcakes:
- Preheat the oven to 350°F (175°C). Line a cupcake pan with 12 liners.
- In a bowl, whisk flour, baking powder, baking soda, and salt together.
- Place sugar and lemon zest in a large mixing bowl and rub together with your fingers until fragrant.
- Add butter and oil and beat until light and creamy, about 2–3 minutes.
- Add eggs one at a time, mixing well after each addition.
- Mix in lemon juice and vanilla extract.
- Add dry ingredients in two additions alternating with the buttermilk, mixing just until combined.
- Divide batter evenly among liners, filling each about two-thirds full.
- Bake for 18–20 minutes, until a toothpick inserted in the center comes out clean.
- Cool completely.
Make the Strawberry Swiss Meringue Buttercream:
- Combine egg whites and sugar in a heatproof bowl set over simmering water. Whisk constantly until the sugar dissolves and mixture reaches about 160°F (71°C).
- Transfer to a stand mixer and whip on high speed until a glossy meringue forms and the bowl is cool.
- Add butter one tablespoon at a time while mixing on medium speed until smooth.
- Mix in vanilla extract and powdered freeze-dried strawberries.
- Beat until silky and smooth.
Assemble the Cupcakes:
- Use a small knife or cupcake corer to remove a small plug from the center of each cupcake. Cut off the bottom of the plug and keep the top.
- Fill each cavity with about 1+ teaspoons strawberry lemon curd. Place the top of the plug back on top.
- Pipe strawberry buttercream on top.
- Garnish if you wish with a slice of lemon or strawberry, lemon peel twists, sprinkles, mint leaf. Have fun and get creative!
Notes
- Rub the lemon zest into the sugar before mixing the batter. This releases the citrus oils and gives the cupcakes a much stronger lemon flavor.
- Butter, eggs, and buttermilk should all be at room temperature so the batter emulsifies properly and produces a soft, even crumb.
- Strain the strawberry puree to remove seeds and create a smooth, vibrant curd that fills the cupcakes neatly.
- Fill cupcake liners only about two-thirds full. Overfilling can cause spreading rather than a nicely domed cupcake.
- Grinding freeze-dried strawberries into powder gives the buttercream a strong strawberry flavor without adding extra moisture, which helps keep the frosting stable.
- If the Swiss meringue buttercream looks curdled while mixing, keep beating, it will smooth out as the butter fully emulsifies. If the frosting becomes too soft, chill the bowl for 5–10 minutes and whip again. Swiss meringue buttercream performs best at 72º F.
- The strawberry lemon curd should be fully chilled and thick before filling the cupcakes. If it is too warm, it can soak into the cake.
- Cupcakes can be baked one day ahead and stored covered at room temperature. Assemble the cupcakes the next day for the freshest flavor and texture.
- Because of the curd filling and buttercream frosting, finished cupcakes should be stored in the refrigerator. Allow them to come to room temperature before serving for the best flavor and texture.
Photos of the step by step preparation process for Strawberry Lemonade Filled Cupcakes:
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Cakes, tarts and pies, Citrus fruits, Desserts, Kid friendly, Mother’s Day Recipes, Parties and events, Spring, Strawberry, Summer, US/American, Vegetarian
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