Strawberry Lemon Cupcakes

Strawberry Lemon Cupcakes are one of the best summer cupcakes ever. Fruity and refreshing, with a moist crumb, a delicious homemade strawberry filling and a creamy lemon and strawberry swirl frosting.

The lemon flavor is quite intense, as it is found in the crumb, filling and frosting as well. Lemon pairs really well in strawberry desserts  but if for some reason you want to leave it out simply use vanilla or any other flavor instead.

The swirl effect on top is really impressive and easy to achieve. Though it takes a bit of time, the recipe is easy to prepare,  and if scheduled, strawberry filling and the lemon cupcakes can be made in advance. All that remain is to decorate the cake with the desired frosting. Enjoy!

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Strawberry Lemon Cupcakes

Strawberry Lemon Cupcakes

5 from 2 votes
Strawberry Lemon Cupcakes are one of the best summer cupcakes ever. Fruity and refreshing, with a moist crumb, a delicious homemade strawberry filling and a creamy lemon and strawberry swirl frosting.
Servings 12 servings
Prep Time 1 hr
Cook Time 30 mins
Total Time 1 hr 30 mins


Lemon Cupcakes

  • 1 stick (113g) butter
  • 3/4 cup (150g) sugar
  • 3 eggs
  • zest from 3 lemons
  • 1/2 cup (120g) sour cream
  • 1/4 cup (60ml) lemon juice - from 1 or 2 lemons
  • 1 tsp (4g) baking powder
  • 1/2 tsp (3g) baking soda
  • 1/4 tsp (1g) salt
  • 1 ½ cup (190g) all-purpose flour

Strawberry Jam

  • 10 oz (300g) strawberries
  • 1/3 cup (67g) sugar
  • juice from half of lemon
  • 1 tsp (4g) cornstarch

Lemon and Strawberry Frosting

  • 9 oz (250g) cream cheese , room temperature
  • 9 oz (250g) mascarpone cheese , room temperature
  • 1/2 cup (60g) powdered sugar
  • 2 tbsp (30g) strawberry jam
  • Red food coloring , optional
  • Zest from 1 lemon


  • Preheat the oven to 350F (180C) and line a muffin pan with paper liners.
  • Prepare the lemon cupcakes. In a medium bowl combine flour, baking powder, baking soda and salt.
  • In a mixing bowl cream butter and sugar until light and fluffy. Add eggs, one at a time, and mix to combine. Mix in  sour cream, lemon zest and lemon juice. Add flour mixture and mix until well incorporated.
  • Scoop batter evenly among liners, about 2/3 full each. Bake for about 20-25 minutes, until golden. Transfer to wire rack to cool completely before filling and frosting.
  • Meanwhile you can prepare the strawberry jam. The jam can also be made a day or two before to save time and refrigerate until ready to use. In a small saucepan put the strawberries, sugar, lemon juice and cornstarch. Bring to a simmer, stirring occasionally. Simmer until the mixture is thick, for about 25-30 minutes.  Remove from heat and let cool completely before using.
  • Prepare the lemon and strawberry frosting. In a large bowl add cream cheese and mascarpone. Mix until soft. Add powdered sugar and mix until well combined. Divide mixture in two.
  • In one half add lemon zest for the lemon frosting. In the other half add 2 tbsp strawberry jam and red food coloring if used.
  • Transfer each frosting into a piping bag and place both piping bags into another piping bag fitted with the desired tip and decorate the cupcakes.
  • Serve or refrigerate the cupcakes until ready to serve.



Serving: 1gCalories: 371kcalCarbohydrates: 39.3gProtein: 7.6gFat: 21.2gSaturated Fat: 12.9gCholesterol: 100mgSugar: 24.8g
Calories: 371kcal
Course: Dessert
Cuisine: American
Keyword: cupcakes, lemon strawberry swirl cupcakes, strawberry cupcakes, strawberry lemon cupcakes, summer cupcakes

Did you make this recipe?

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Join the Conversation

  1. William Author says:

    Hi Home cooking adventure. First I just want to say thank you for giving us this fabulous recipe of cupcake, fine flavor creamy and moist, so delicious. And second can I have the background music name please. Thank you so very much.

  2. Melissa Author says:

    I’m going to make these real soon. Thanks for the inspiration!

  3. EZRA UY Author says:

    Hi! I was planning on making these delicious nummies when it turned out that there was no mascarpone in my local supermarket… any suggestion on how to proceed? Much love and You’r recipes are wonderful!!!

    1. Ella-HomeCookingAdventure Author says:

      Hi Ezra.

      You can use any cream cheese.

  4. Ishu Author says:

    Hello ,

    Thanks a lot for the lovely recipe . Can this recipe be converted to a 8 inch cake ?
    If yes how do I do it ? If I double up the froasting will it be enough for the entire cake ? Thank u so much .

    1. Ella-HomeCookingAdventure Author says:

      yes.. you just bake the cake .. and adjust the baking time accordingly.. might need more time to bake.. do the toothpick test before removing it out of the oven.. double the frosting.. shoud be just enough

  5. Liz Author says:

    Hi just wanted to ask going to make strawberry jam should i use fresh or frozen strawberrys?. And could i make is 3 days before i use it going to add the jam in with the vanilla buttercream for a birthdays party.. Thank you

  6. Leslie Author says:

    Hi!, really love all your recipes. Thanks for that.
    Can I use greek yogurt. If mascarpone is not available.
    Thanks so much????????

  7. Maria Author says:

    Thank you so much for sharing this delicious recipe! I have a question regarding the frosting. Do you prepare it just before you use it and pipe it directly on the cupcakes or can you make it in advance and keep it refridgerated? Will this change its consistency? Thank you very much!

  8. 5 stars
    Fabulous recipe! Every component is super delicious, and together, it’s amazing! Thank you, Ella! 🙂

    1. Ella - Home Cooking Adventure Author says:

      So happy you enjoyed them Veronika 🙂

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