Cupcakes/ Dessert

Strawberry Lemonade Cupcakes

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Cupcakes are the perfect treat to combine the fresh, bright flavors of strawberry and lemon. Fill them with lemon curd for an extra level of deliciousness! I’m sharing these to celebrate a virtual baby shower for Katherine – be sure to check out her blog and the rest of the amazing recipes linked below!

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Close-up of a lemon cupcake topped with fresh strawberry frosting and a fresh lemon slice.

Strawberry lemonade, without a doubt, is a flavor combination meant to channel the freshness and lightness of spring. And, as good as the drink itself might be, is there anything better than taking a great combination and turning it into a cupcake? Obviously not. 🙂

To make this fabulous dessert, we start with moist lemon cupcakes. You could definitely leave it at that, or, if you want to take things to the next level, it’s a pretty simple matter to fill each cupcake with a spoonful of smooth, creamy, bright lemon curd.

Store-bought lemon curd would certainly work, but you can also make your own at home, a lot more quickly and easily than you probably think, and the flavor and texture absolutely can’t be beat. I mean, just look!

A small glass jar filled with thick, creamy, bright yellow homemade lemon curd.

This is the same lemon cupcake and lemon curd recipe that is used in these filled lemon cupcakes with cream cheese poppy seed frosting, which have always been one of the most popular recipes on the site!

So, when I was brainstorming recipes to celebrate the lovely Katherine, it was only a matter of minutes until my mind turned here.

Filling Cupcakes, Step-by-Step

If you haven’t filled cupcakes before, it might seem complicated or as though it would require some special equipment – I know I thought so before I had tried it a couple of times! But the happy reality is that it couldn’t be simpler. Just follow the illustrated steps below.

Step-by-step process of assembling filled strawberry lemonade cupcakes.

  1. Start with your baked cupcakes, fully cooled.
  2. Using a small paring knife, carve out a small inverted cone-shaped area from the center of each cupcake, so each one has a small well. Now it’s easy – using a small spoon or pair of spoons, fill each well with your filling of choice!
  3. Now you have a couple of options – for simplicity, you could just pipe or spread frosting directly on top. Or, if you want a slightly smoother base, slice the very top off of each cone that you removed from the cupcakes, and place the thin top layer back on top of the curd.
  4. Now, frost as desired!

A white bowl filled with creamy, smooth, bright pink fresh strawberry frosting.

And here’s where the strawberry comes into play! Even though lemon gets a double chance to shine in these cupcakes, honestly, this frosting is my favorite component of them all.

Seeking a flash of spring? Take a peek at these strawberry lemonade cupcakes - the best fresh, light flavors wrapped up in a sweet dessert treat!Click To Tweet

Now, I know I emphasized just the other day in the post for these strawberry-frosted chocolate sugar cookies the merits of using freeze-dried strawberries in frosting, and believe me, I still believe in those fully!

But, I found a teeny tiny problem when using that frosting for cakes and cupcakes. It’s very difficult, at least for me and my food processor, to pulverize every last tiny little chunk of strawberry down into a fine powder, which meant tiny bits and pieces that got jammed in the tip of my frosting bag. A small but frustrating issue. So, back to the drawing board, and here we are with another type of strawberry frosting – one that relies on fresh strawberries to get that beautiful flavor and color.

Because you’re using fresh strawberries, it does take an extra couple of steps to get the consistency right, but I assure you the result is 100% worthwhile!

An array of strawberry lemonade cupcakes scattered next to fresh strawberries and cut lemon slices.

A filled lemon cupcake cut open to reveal a filling of creamy, bright lemon curd.

These cupcakes provided the perfect burst of spring-like sunshine to my life, and I am imagining them being all sorts of wonderful for a spring or summer party, or any baby shower, bridal shower, little girl’s birthday, etc. Not to be overly gendered – just any occasion that calls for bright, beautiful flavors and lots of pink!

Enjoy, and don’t forget to scroll past the recipe to check out the many other beautiful pink dishes prepared by other bloggers for our virtual party! ♥

An array of strawberry lemonade cupcakes scattered next to fresh strawberries and cut lemon slices.

10 votes


Strawberry Lemonade Cupcakes




Yield 12 cupcakes

Cupcakes are the perfect treat to combine the fresh, bright flavors of strawberry and lemon. Fill them with lemon curd for an extra level of deliciousness!


For the cupcakes: 

  • 1 1/2 cups (190 grams) all-purpose flour 
  • 2 tsp. baking powder
  • 1/2 tsp. salt 
  • 1/2 cup (1 stick; 115 grams) unsalted butter, at room temperature
  • 1 cup (200g) white sugar 
  • 2 large eggs, at room temperature
  • 2 tsp. vanilla extract
  • 1/2 cup (120 ml) whole milk 
  • zest and juice of two medium lemons

For the filling:

  • 1/2 cup lemon curd (homemade or store-bought) 

For the frosting: 

  • 8 ounces fresh strawberries
  • 3/4 cup (1 1/2 sticks; 173 grams) unsalted butter, at room temperature
  • 3-4 cups (340-450 grams) powdered sugar


  1. Preheat the oven to 350 degrees F (180 C). Prepare a 12-count muffin pan with paper liners and set aside. 
  2. In a medium bowl, combine flour, baking powder, and salt. Whisk to combine and set aside.
  3. Using a handheld or stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium-high speed until creamed, 2-3 minutes. Add the eggs and vanilla, scrape down the sides of the bowl, and beat again on medium-high speed until mixture is well-combined. 
  4. Add the dry ingredients to the butter-sugar mixture in three batches, beating on low speed after each addition. Mix in the milk, lemon zest, and juice, and beat again on low speed just until combined. Do not overmix!
  5. Divide batter evenly between 12 cupcake liners, and bake for 18-20 minutes, until a toothpick inserted in the middle of cupcakes comes out clean. Remove from the oven, allow to cool in the pan for 10-15 minutes, then remove to a wire rack to cool completely before filling and frosting. 
  6. To fill the cupcakes, use a small paring knife to cut a small cone out of the center of each cupcake, making a well about 1-1 1/2 inches deep. Spoon a small amount of lemon curd into the well. If you like, you can slice each cone you removed and replace just the top edge, so the top of the cupcake still has a smooth surface of cake with the curd underneath. (This is definitely not necessary, but is pretty quick and easy and can make the cupcakes slightly easier to frost.) 
  7. To make the frosting, slice green tops from the strawberries, then puree in a food processor or blender until smooth. Strain puree through a wire sieve to remove seeds; you should have about 3/4 cup of puree.
  8. Transfer puree to a small saucepan over medium heat and bring to a boil. Allow the mixture to boil gently for 15-20 minutes, until the mixture has reduced to about 1/4 cup. Remove from the heat and place mixture in the fridge to cool.
  9. Using a handheld or stand mixer fitted with the paddle attachment, beat butter on medium-high speed until fluffy, then beat in 1 1/2 cups of the powdered sugar. Turn mixer down to low and beat in 2-3 tablespoons of the chilled, reduced strawberry puree. Add the rest of the powdered sugar and beat on medium-high speed until frosting is thick and creamy.
  10. Frost cupcakes as desired - I used a Wilton 1M tip. Enjoy!


This makes enough frosting to decorate at least 1 dozen cupcakes. Depending on how generously you frost your batch, you may have extra. (What a shame!)

Cupcakes adapted from Sally's Baking Addiction, frosting slightly adapted from Lil' Luna.

Strawberry lemonade cupcakes arranged on a white and walnut cake stand.

And now, meet our guest of honor: Katherine! Katherine blogs over at Love In My Oven and is the proud momma to two boys and a soon-to-arrive baby girl!!

You don’t need to know Katherine to join in the fun, just enjoy all of the pink themed recipes the bloggers are bringing to the party! Scroll down to see what the bloggers are sharing, and click on the links to hop over to their blogs to check their recipe out.

7-UP RASPBERRY PINK PUNCH from Kelly Lynn’s Sweets and Treats


YUM YUM SHRIMP WONTON CUPS from Give it Some Thyme


PRETTY IN PINK PARTY MIX from Tiny Kitchen Capers


IT’S A GIRL BABY SHOWER CAKE from The Sugar Coated Cottage


STRAWBERRY MOUSSE CUPS from The Beach House Kitchen





STRAWBERRY CREAM PUFFS from The Itsy-Bitsy Kitchen

STRAWBERRY ROSE CAKE DONUTS from Ben’s Havoc in the Kitchen







Thanks for joining the party and I hope you enjoyed all of these fun recipes!

Before You Go…

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For a fresh, light, sweet treat, strawberry lemonade cupcakes will be a huge hit. Moist lemon cupcakes filled with easy homemade lemon curd and topped with fresh strawberry frosting. #lemoncupcakes #strawberryfrosting #lemoncurd #filledcupcakes


  • Reply
    May 29, 2018 at 4:20 am

    Made these cupcakes tonight with my own strawberry cream cheese icing. The cupcakes were perfect!! I got a bit worried because the batter looked like it was separating a little or starting to cuddle like when I was filling the cupcakes but they turned out delicious. Will definitely keep this recipe and probably just omit the lemon ingredients for a basic vanilla cake recipe. It was moist, held together nicely when you bite into it, texture was perfect!

    • Reply
      Monica | Nourish and Fete
      May 29, 2018 at 7:20 pm

      Oh, Cat, your comment made my day – I’m so glad you enjoyed the cupcakes, and really appreciate the feedback!

  • Reply
    Emily @ Robust Recipes
    March 22, 2018 at 10:02 pm

    OMG these look amazing!!! Love the flavor combo. Perfect recipe to bring to a baby shower!

    • Reply
      Monica | Nourish and Fete
      March 23, 2018 at 1:09 pm

      Thanks so much, Emily!

  • Reply
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  • Reply
    Dawn - Girl Heart Food
    March 10, 2018 at 2:56 pm

    These are the prettiest cupcakes, Monica! I absolutely LOVE lemon curd! When I make it, I legit can eat it straight up! The colour always amazes me….so bright and ‘happy’. Wish I had a couple of these right now!! Hope you have a lovely weekend!

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  • Reply
    Kelsie | the itsy-bitsy kitchen
    March 8, 2018 at 11:18 pm

    Talk about a perfect spring dessert! These have me so excited for sunny days and picnics! They’re just gorgeous, Monica 🙂

  • Reply
    March 7, 2018 at 2:07 pm

    These cupcakes are beyond pretty!! Strawberry lemonade is one of my favorite drinks for summer…And these cupcakes combine that flavor in a beautiful looking cupcake! Love 🙂

  • Reply
    Kelly Lynns Sweets and Treats
    March 6, 2018 at 7:58 pm

    I’m drooling over these cupcakes!! That lemon curd?!?! YUM!! Thanks for joining the baby shower and sharing this recipe 🙂 XOXO

  • Reply
    Kim | Give it Some Thyme
    March 6, 2018 at 3:33 am

    So adorable and obviously incredibly delicious!! The flavors are a natural combo and your photos make me want to eat a plateful!! 🙂

  • Reply
    Stephanie | 31 Daily
    March 5, 2018 at 6:20 pm

    These are so, so perfect for spring! Strawberry Lemonade … and lemon curd. Amazingly pretty and look so delicious!

  • Reply
    March 5, 2018 at 6:20 am

    These are simply beautiful and I love the strawberry lemonade combination!! Perfect for a baby shower or my late night craving I’m having right now!

  • Reply
    March 5, 2018 at 2:34 am

    These are just beautiful Monica and I’m totally on the filled cupcakes wagon. I actually have a hard time not filling cupcakes LOL 🙂

  • Reply
    Leanne | Crumb Top Baking
    March 4, 2018 at 11:24 pm

    These are so pretty Monica! Love the lemon cupcake and your homemade lemon curd in the centre. But, yes, that strawberry frosting takes the cake! Looks incredible!

  • Reply
    Katherine | Love In My Oven
    March 4, 2018 at 3:39 am

    These cupcakes are incredible. I’m literally drooling – lemon curd!? Genius. I would not be able to stop at one! What a PERFECT pink-themed dessert for a baby shower!! My dear, thank you SO much for participating in this baby shower! I feel so lucky! I’ve met so many wonderful friends through food blogging. Much, much love to you!! XO

  • Reply
    Maria | kitchenathoskins
    March 4, 2018 at 3:35 am

    I’m so in love with this cupcake!!! Light and fluffy cake stuffed with tangy lemon curd and the fresh strawberry frosting sounds absolutely divine. Gorgeous pictures as well!!

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  • Reply
    heather (delicious not gorgeous)
    March 3, 2018 at 9:03 pm

    ahhh these sound so good! i’d pick a lemon cupcake over all the others any day, and that frosting looks so creamy and full of strawberries!

  • Reply
    March 3, 2018 at 7:42 pm

    These sound divine! A nice tart lemon filling is a welcome contrast form the sweetness! Beautiful as well. amazing pictures

  • Reply
    March 3, 2018 at 7:37 pm

    Oh my goodness! Those gorgeous cupcakes scream “spring is coming” to me. The lemon curd inside are like little rays of sunshine. Just perfect for this special occasion!

  • Reply
    Lisa | Tiny Kitchen Capers
    March 3, 2018 at 6:37 pm

    So much flavor going on here! Love the lemon and strawberry together! And your pictures are beautiful!

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    March 3, 2018 at 4:36 pm

    Monica, these cupcakes are incredible with the lemon curd filling! So stunning! Can’t wait to try this recipe!

  • Reply
    March 3, 2018 at 4:03 pm

    So you had me at lemon curd; which I just made a batch of last week. These cupcakes are not only perfect for this virtual baby shower but also for upcoming Spring and Summer.

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  • Reply
    March 3, 2018 at 3:21 pm

    These are one of the prettiest cupcakes I’ve ever seen! Honestly, I’m not a huge fan of cupcakes as a muffin with some cream on top doesn’t really get me excited. BUT I do love the idea of filling cupcakes with a luscious lemon curd which elevates them to a new level. Perfection, Monica!

    • Reply
      March 3, 2018 at 3:26 pm

      Thank you so much, Ben! I know what you mean – I often have the same feeling about super-sweet muffins – sort of like, why didn’t you just add some frosting and call it a cupcake, ha! To each his own, for sure! I have really worked on my cupcake photography, so it means a lot to me that you like the looks of them. And for sure, the lemon curd is a game-changer! Take care!

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    Kim Lange| The Baking ChocolaTess
    March 3, 2018 at 2:07 pm

    Those cupcakes look sooooo delectable! Perfect for baby showers, spring and summer!! YUM!! Pinning!

    • Reply
      March 3, 2018 at 3:26 pm

      Thanks so much, Kim! Agreed – they just scream “spring party” to me! Have a great day!

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    March 3, 2018 at 1:53 pm

    SO many delicious components in every bite! These are perfect for a baby shower!!!

    • Reply
      March 3, 2018 at 3:27 pm

      Thank you so much, Liz! Agreed – I just love how you get a bit of cake, filling, AND frosting in most bites, at least if you plan it right, ha! Take care!

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