There’s something magical about Strawberry Lemon Cupcakes that makes me feel like a little kid again, peeking into a kitchen full of sweet aromas. The soft lemony sponge, paired with the natural sweetness of fresh strawberries, always brings a smile to my face. Every time I make these Strawberry Lemon Cupcakes, I feel like I’m sharing a hug in every bite.
Hi 👋 I’m MARILYN, a 34-year-old from the United Kingdom. Cooking is my passion, and I love sharing delicious, easy-to-follow recipes. Join me on marilynrecipes.com to explore a world of culinary delights, from comforting classics to innovative creations. Let’s make cooking fun and enjoyable for everyone! Cooking is about more than just food it’s about sharing stories and making memories.
I remember baking these Strawberry Lemon Cupcakes for my niece’s birthday. The sun was streaming through the kitchen window, the strawberries smelled divine, and the lemon zest gave the cupcakes a freshness that felt like spring in every bite. That day, these cupcakes became a little tradition in our family a treat that always brings smiles, laughter, and the kind of cozy warmth that makes memories unforgettable.
Why I Love Making This Recipe
I love these Strawberry Lemon Cupcakes because they’re simple, quick, and absolutely delightful. They’re perfect for birthdays, weekend baking, or just a little afternoon pick-me-up. The lemon zest makes the cupcakes bright and fresh, while the strawberries add juicy sweetness and a beautiful pink hue when folded into the batter.
Olive oil keeps them tender and moist, so they don’t dry out even if you want to bake a batch ahead of time. I love decorating them with a light swirl of lemon cream cheese frosting or just a dusting of powdered sugar for an effortless charm.
Most of all, I love how they bring women and families together. I watch my family gather around, sneaking bites before the frosting is even added, and that moment of shared joy is priceless.
Ingredients & Little Kitchen Secrets
Ingredients
- 1 ½ cups (190g) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 3 large eggs
- 1 cup (200g) granulated sugar
- ½ cup (120ml) extra virgin olive oil
- ½ cup (120ml) whole milk
- Zest of 2 lemons
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup (130g) fresh strawberries, chopped
- 1 tablespoon flour (for strawberries)
For the Frosting:
- ½ cup (115g) unsalted butter, softened
- 4 oz (115g) cream cheese, softened
- 2 cups (240g) powdered sugar
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
My Little Kitchen Secrets
I always toss the chopped strawberries in a tablespoon of flour. This prevents them from sinking to the bottom during baking.
I zest the lemons into the sugar and rub it with my fingers. This releases the essential oils and makes the cupcakes smell heavenly even before they go into the oven.
I never overmix the batter. I fold gently to keep the cupcakes light and fluffy.
How I Make It, Step by Step
- I preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- I whisk together flour, baking powder, baking soda, and salt in a bowl.
- In a large bowl, I mix sugar and lemon zest until fragrant.
- I add eggs and whisk until pale and slightly fluffy.
- I pour in olive oil slowly while whisking, then add milk, lemon juice, and vanilla extract.
- I gently fold in the dry ingredients until just combined.
- I toss the chopped strawberries with one tablespoon flour, then fold them into the batter.
- I divide the batter evenly among the cupcake liners.
- I bake for 18–22 minutes, or until a toothpick inserted comes out clean.
- I let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack.
- For frosting, I beat butter and cream cheese until smooth, then add powdered sugar, lemon zest, and vanilla extract. I pipe or spread onto cooled cupcakes.
How I Serve It at Home
I like to serve these Strawberry Lemon Cupcakes with a cup of afternoon tea. Sometimes I add fresh strawberry slices on top for a pop of color. On special occasions, I swirl a little lemon glaze over the frosting to make them extra festive.
In summer, they’re perfect with a scoop of vanilla ice cream. In winter, I enjoy them simply with tea, cozy blankets, and laughter around the table.
Storage, Reheating & Make-Ahead Tips
Store cupcakes in an airtight container at room temperature for up to 3 days. If refrigerated, bring them to room temperature before serving.
You can freeze unfrosted cupcakes for up to 2 months. Thaw overnight in the fridge and frost fresh before serving.
I sometimes bake them the night before a party the flavors deepen, and they stay perfectly moist.
100-Word Short Version
These Strawberry Lemon Cupcakes are soft, bright, and full of natural sweetness. I use olive oil to create a tender crumb, fresh lemon zest for aroma, and chopped strawberries for bursts of flavor. They bake quickly into golden perfection and are topped with creamy lemon cream cheese frosting. Perfect for birthdays, brunches, or a sweet treat anytime, these cupcakes bring smiles and warmth to every table. They’re simple enough for weekday baking but special enough for celebrations. Every bite tastes like sunshine, joy, and the kind of comfort only homemade baked goods can bring.
Recipe Card
⏱️ Time
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
🛒 Ingredients
- 1 ½ cups (190g) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 3 large eggs
- 1 cup (200g) sugar
- ½ cup (120ml) olive oil
- ½ cup (120ml) milk
- Zest of 2 lemons
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1 cup (130g) strawberries, chopped
- 1 tablespoon flour (for strawberries)
Frosting:
- ½ cup (115g) butter
- 4 oz (115g) cream cheese
- 2 cups (240g) powdered sugar
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
👩🍳 Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin.
- Whisk flour, baking powder, baking soda, and salt.
- Mix sugar and lemon zest.
- Add eggs and whisk.
- Add olive oil, milk, lemon juice, and vanilla.
- Fold in dry ingredients.
- Coat strawberries with flour and fold in.
- Fill cupcake liners with batter.
- Bake 18–22 minutes.
- Cool, then frost with lemon cream cheese frosting.
📝 Notes
Use fresh strawberries for best flavor. Don’t overmix the batter. Frost cupcakes once fully cooled.
🍽️ Nutrition
Calories: 270 per cupcake
Carbohydrates: 38g
Protein: 4g
Fat: 12g
Sugar: 22g
Fiber: 2g
Strawberry Lemon Cupcakes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Description
These Strawberry Lemon Cupcakes are soft, tangy, and bursting with fresh strawberries. Perfect for birthdays, brunches, or afternoon tea, they are easy to make and full of love.
Ingredients
- 1 ½ cups (190g) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 3 large eggs
- 1 cup (200g) sugar
- ½ cup (120ml) olive oil
- ½ cup (120ml) milk
- Zest of 2 lemons
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1 cup (130g) strawberries, chopped
- 1 tablespoon flour (for strawberries)
- Frosting: ½ cup (115g) butter, 4 oz (115g) cream cheese, 2 cups (240g) powdered sugar, 1 teaspoon lemon zest, 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin.
- Whisk flour, baking powder, baking soda, and salt.
- Mix sugar and lemon zest.
- Add eggs and whisk.
- Add olive oil, milk, lemon juice, and vanilla.
- Fold in dry ingredients.
- Coat strawberries with flour and fold in.
- Fill cupcake liners with batter.
- Bake 18–22 minutes.
- Cool, then frost with lemon cream cheese frosting.
Notes
Use fresh strawberries for best flavor. Don’t overmix the batter. Frost cupcakes once fully cooled.
Nutrition
- Serving Size: 1 cupcake
- Calories: 270
- Sugar: 22g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
Conclusion
Baking these Strawberry Lemon Cupcakes always fills my kitchen with joy. The bright citrus, sweet strawberries, and tender crumb make them a treat everyone loves. I believe food brings women and families together, and these cupcakes are a perfect example of that. They’re simple, comforting, and full of love just the way I like it.