Strawberry Lime Cupcakes are an ideal summer treat—tangy lime cupcakes topped with sweet strawberry frosting. Light, bright, and family-friendly, they make a delightful non-alcoholic twist on strawberry margarita flavors.
I had a stack of bright cupcake liners waiting to be used, so I created these Strawberry Lime Cupcakes inspired by classic strawberry limeade. The combination of zesty lime and sweet strawberry feels like summer in every bite.
Drinks often translate beautifully into baked goods—think lemonades, limeades, and frozen fruit drinks. Turning a refreshing strawberry-lime beverage into cupcakes gives you that same cooling, bright flavor in a portable dessert.
If you’ve followed this blog, you know I frequently reach for lime—its bright acidity works beautifully in desserts, drinks, and even savory dishes. Paired with strawberries, the result is balanced and irresistible.
These cupcakes are made from scratch for a fresh, homemade flavor—no boxed mixes here. Bake a batch and enjoy them as soon as they’re cooled and frosted.
Strawberry Lime Cupcakes
Ingredients
Cupcakes:
- 1 ½ cups (180 g) all-purpose flour (stir flour, then spoon into cup and level it)
- 1 tsp baking powder
- ½ tsp salt
- ½ cup (113 g) unsalted butter (1 stick), room temperature
- 1 cup (200 g) granulated sugar
- 2 large eggs
- Zest and juice of 2 limes (or ⅓ cup / 80 ml lime juice; zest recommended)
- ½ cup (118 g) buttermilk, room temperature (or make by adding 1 tsp lemon juice or vinegar to ½ cup milk; let sit 5 minutes)
Frosting:
- ¾ cup (170 g / 12 Tbsp) unsalted butter, room temperature
- ¾ cup (228 g) natural strawberry preserves or jelly
- 3 cups (360 g) powdered sugar
- Pinch of salt
Instructions
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Preheat oven to 400°F (200°C).
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In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
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In the bowl of a stand mixer, cream the butter and sugar with the paddle attachment. Add the eggs one at a time, mixing thoroughly after each addition. Stir in the lime zest and juice.
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Alternate adding the flour mixture and buttermilk, beginning and ending with the flour mixture. Mix just until combined—do not overmix.
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Line a 12-cup muffin tin with liners and fill each cup about two-thirds full. There may be a small amount of batter left—do not overfill.
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Bake at 400°F for 13–15 minutes, or until a toothpick inserted into the center comes out clean. Let cupcakes rest in the pan for 10 minutes, then transfer to a wire rack to cool completely.
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For the frosting, beat the butter and strawberry preserves until smooth, scraping the bowl as needed. Add the powdered sugar and a pinch of salt, and mix until combined and spreadable.
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Fill a piping bag fitted with a large star tip (Wilton 2D or 1M) and pipe the frosting onto cooled cupcakes. Garnish each cupcake with a thin slice of lime or a fresh strawberry. Store leftover cupcakes in an airtight container at room temperature for up to 5 days.
Notes
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