20 Refreshing Summer Cupcake Recipes Delightful

Summer is the perfect time to whip up something sweet, light, and utterly delightful in your kitchen! Our roundup of 20 Refreshing Summer Cupcake Recipes is here to inspire your baking adventures with flavors that scream sunshine. From zesty citrus to juicy berries, these cupcakes are not just treats; they’re little bites of summer happiness. Ready to preheat your oven and dive in? Let’s get baking!

Lemon Blueberry Summer Cupcakes

Hit the refresh button on your summer dessert game with these zesty Lemon Blueberry Summer Cupcakes. They’re a burst of sunshine in every bite, perfectly balancing tart and sweet.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter, softened
• 1/2 cup milk
• 2 eggs
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• 1/2 cup fresh blueberries
• 1 tsp baking powder
• 1/4 tsp salt

Instructions

1. Preheat your oven to 350°F and line a muffin tin with cupcake liners.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Beat in the eggs one at a time, then stir in the lemon zest and juice.
4. Tip: For an extra moist cupcake, don’t overmix the batter once the dry ingredients are added.
5. Alternately add the flour mixture and milk to the butter mixture, starting and ending with the flour.
6. Gently fold in the blueberries to avoid crushing them.
7. Tip: Toss the blueberries in a little flour to prevent them from sinking to the bottom.
8. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
9. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
10. Tip: Rotate the pan halfway through baking for even cooking.
11. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Light, fluffy, and packed with juicy blueberries, these cupcakes are a summer staple. Serve them with a dollop of whipped cream or a sprinkle of powdered sugar for an extra touch of sweetness.

Strawberry Basil Cupcakes

Whip up these Strawberry Basil Cupcakes for a sweet, herby twist on dessert that’ll steal the show at any summer gathering. Fresh strawberries meet aromatic basil in a fluffy cupcake that’s as Instagram-worthy as it is delicious.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, room temperature
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 1/2 cup whole milk
• 1 tsp vanilla extract
• 1/2 cup fresh strawberries, finely chopped
• 2 tbsp fresh basil, finely chopped

Instructions

1. Preheat oven to 350°F and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 tsp baking powder, and 1/4 tsp salt. Set aside.
3. In a large bowl, beat 1/2 cup unsalted butter and 1 cup granulated sugar with an electric mixer until light and fluffy, about 3 minutes.
4. Add 2 large eggs one at a time, beating well after each addition.
5. Mix in 1 tsp vanilla extract.
6. Alternately add the flour mixture and 1/2 cup whole milk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.
7. Gently fold in 1/2 cup fresh strawberries and 2 tbsp fresh basil.
8. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
9. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
10. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Just bite into the moist, tender crumb and get hit with the juicy burst of strawberries, perfectly balanced by the subtle, peppery basil. Serve these beauties with a dollop of whipped cream and a basil leaf garnish for an extra touch of elegance.

Tropical Pineapple Coconut Cupcakes

Venture into a taste of paradise with these Tropical Pineapple Coconut Cupcakes. They’re a fluffy, fruity escape in every bite, perfect for brightening up any day.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1/2 cup coconut milk
• 1/4 cup pineapple juice
• 1 tsp vanilla extract
• 1/2 cup shredded coconut
• 1/2 cup crushed pineapple, drained

Instructions

1. Preheat your oven to 350°F and line a muffin tin with cupcake liners.
2. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 1/4 cup brown sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
3. In another bowl, mix 1/2 cup melted unsalted butter, 2 large eggs, 1/2 cup coconut milk, 1/4 cup pineapple juice, and 1 tsp vanilla extract until smooth.
4. Gradually fold the wet ingredients into the dry ingredients until just combined. Tip: Overmixing can lead to dense cupcakes.
5. Gently stir in 1/2 cup shredded coconut and 1/2 cup crushed pineapple.
6. Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Tip: Use an ice cream scoop for uniform cupcakes.
7. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through for even baking.
8. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Perfectly moist with a tender crumb, these cupcakes burst with tropical flavors. Serve them topped with a dollop of whipped cream and a sprinkle of toasted coconut for an extra indulgent treat.

Raspberry Lemonade Cupcakes

Hit your summer dessert game out of the park with these zesty Raspberry Lemonade Cupcakes. They’re a burst of sunshine in every bite, blending tart lemon with sweet raspberry in a fluffy, irresistible treat.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, room temperature
• 1 cup granulated sugar
• 2 large eggs
• 1/2 cup buttermilk
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• 1/2 cup raspberry puree
• 1/2 cup powdered sugar
• 1 tbsp milk

Instructions

1. Preheat your oven to 350°F and line a muffin tin with cupcake liners.
2. In a bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 tsp baking powder, and 1/4 tsp salt. Set aside.
3. Beat 1/2 cup unsalted butter and 1 cup granulated sugar together until light and fluffy, about 3 minutes.
4. Add 2 large eggs one at a time, beating well after each addition.
5. Mix in 1/2 cup buttermilk, 1 tbsp lemon zest, and 2 tbsp lemon juice until just combined.
6. Gently fold in the dry ingredients until the batter is smooth. Tip: Overmixing can lead to dense cupcakes.
7. Fill each cupcake liner 2/3 full with batter. Bake for 18-20 minutes, or until a toothpick comes out clean.
8. While cupcakes cool, prepare the glaze by whisking together 1/2 cup raspberry puree, 1/2 cup powdered sugar, and 1 tbsp milk until smooth. Tip: For a thicker glaze, add more powdered sugar.
9. Drizzle the glaze over cooled cupcakes. Tip: Use a piping bag for precise application.

Crave the perfect balance of tart and sweet with these cupcakes. The raspberry glaze adds a juicy pop, while the lemon keeps it refreshing. Serve them at your next BBQ for a crowd-pleasing finish.

Watermelon Frosted Cupcakes

Unleash summer in every bite with these Watermelon Frosted Cupcakes—juicy, vibrant, and impossibly fluffy. Perfect for picnics or just because, they’re a sweet nod to sunny days.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter, softened
• 1/2 cup buttermilk
• 1 large egg
• 1 tsp vanilla extract
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup watermelon puree
• 2 cups powdered sugar
• 1/2 cup unsalted butter, softened
• 1 tbsp milk
• Red and green food coloring

Instructions

1. Preheat oven to 350°F and line a muffin tin with cupcake liners.
2. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1 1/2 tsp baking powder, and 1/4 tsp salt.
3. In another bowl, cream 1/4 cup unsalted butter with 1/2 cup granulated sugar until light and fluffy.
4. Beat in 1 large egg and 1 tsp vanilla extract until combined.
5. Alternately add the dry ingredients and 1/2 cup buttermilk to the butter mixture, starting and ending with dry ingredients.
6. Fold in 1/2 cup watermelon puree until just combined.
7. Divide batter evenly among cupcake liners, filling each 2/3 full.
8. Bake for 18-20 minutes, or until a toothpick inserted comes out clean. Cool completely on a wire rack.
9. For the frosting, beat 1/2 cup unsalted butter until creamy. Gradually add 2 cups powdered sugar and 1 tbsp milk, beating until smooth.
10. Divide frosting into two bowls. Tint one portion red and the other green.
11. Frost cooled cupcakes with red frosting, then add small green accents to mimic watermelon rind.

Here’s the scoop: these cupcakes are a dreamy mix of moist crumb and creamy frosting, with a playful watermelon twist. Serve them on a platter with real watermelon slices for a fun, thematic dessert spread.

Mango Passionfruit Cupcakes

Outrageously tropical and tangy, these cupcakes are your summer bake-sesh sorted. Grab your apron—let’s turn up the flavor!

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup buttermilk
• 1 tsp vanilla extract
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup mango puree
• 1/4 cup passionfruit juice
• 1/2 cup heavy cream
• 1/4 cup powdered sugar

Instructions

1. Preheat oven to 350°F and line a muffin tin with cupcake liners.
2. In a large bowl, cream together butter and sugar until light and fluffy, about 3 minutes.
3. Beat in eggs one at a time, then stir in vanilla extract.
4. Alternately add flour mixture and buttermilk to the creamed mixture, starting and ending with flour. Tip: Don’t overmix—stop when just combined.
5. Fold in mango puree and passionfruit juice until evenly distributed.
6. Divide batter evenly among cupcake liners, filling each 2/3 full. Tip: Use an ice cream scoop for uniform cupcakes.
7. Bake for 20-22 minutes, or until a toothpick inserted comes out clean. Tip: Rotate the pan halfway for even baking.
8. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
9. While cupcakes cool, whip heavy cream and powdered sugar to stiff peaks for frosting.
10. Once cooled, frost cupcakes and drizzle with extra passionfruit juice if desired.

Zesty mango meets punchy passionfruit in every bite—these cupcakes are moist, fluffy, and bursting with flavor. Serve them chilled for a refreshing twist or garnish with fresh mango slices for Instagram-worthy appeal.

Peach Prosecco Cupcakes

Zesty meets sweet in these Peach Prosecco Cupcakes—fluffy, boozy, and bursting with summer vibes. Perfect for brunch or a chic dessert, they’re a guaranteed crowd-pleaser.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1/2 cup Prosecco
• 1/4 cup whole milk
• 1 tsp vanilla extract
• 1 cup diced peaches

Instructions

1. Preheat oven to 350°F and line a muffin tin with cupcake liners.
2. Whisk together 1 1/2 cups all-purpose flour, 1 tsp baking powder, and 1/4 tsp salt in a bowl. Set aside.
3. Cream 1/2 cup unsalted butter and 1 cup granulated sugar until light and fluffy, about 3 minutes.
4. Beat in 2 large eggs, one at a time, ensuring each is fully incorporated.
5. Alternately add the dry ingredients and 1/2 cup Prosecco with 1/4 cup whole milk to the butter mixture, starting and ending with the dry ingredients.
6. Stir in 1 tsp vanilla extract and 1 cup diced peaches until just combined.
7. Divide batter evenly among the cupcake liners, filling each 2/3 full.
8. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Get ready for a cupcake that’s moist, with a delicate crumb and a hint of Prosecco sparkle. Serve with a peach slice on top for an Instagram-worthy finish.

Blackberry Mint Cupcakes

Whip up these Blackberry Mint Cupcakes for a fresh twist on a classic treat. Bold flavors meet fluffy perfection in every bite.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup whole milk
• 1 tsp vanilla extract
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1 cup fresh blackberries
• 1/4 cup fresh mint leaves, finely chopped
• 1/2 cup cream cheese, softened
• 1/4 cup powdered sugar

Instructions

1. Preheat oven to 350°F. Line a muffin tin with cupcake liners.
2. In a large bowl, cream together 1/2 cup butter and 1 cup granulated sugar until light and fluffy.
3. Beat in 2 eggs, one at a time, then stir in 1 tsp vanilla extract.
4. In another bowl, whisk together 1 1/2 cups flour, 1 1/2 tsp baking powder, and 1/4 tsp salt.
5. Gradually mix dry ingredients into the wet ingredients, alternating with 1/2 cup milk.
6. Gently fold in 1 cup blackberries and 1/4 cup mint leaves.
7. Divide batter evenly among prepared muffin cups, filling each 2/3 full.
8. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
10. While cupcakes cool, beat 1/2 cup cream cheese and 1/4 cup powdered sugar until smooth.
11. Once cupcakes are cool, spread or pipe the cream cheese frosting on top.
12. Garnish with additional blackberries and mint leaves if desired.

Unleash the vibrant duo of blackberry and mint in these cupcakes—moist, tangy, and refreshingly minty. Perfect for picnics or as a standout dessert at your next gathering.

Coconut Lime Cupcakes

Sweeten your day with these zesty Coconut Lime Cupcakes—fluffy, tropical, and downright irresistible. Perfect for summer BBQs or a sunny afternoon treat.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup shredded coconut
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1/2 cup coconut milk
• 2 tbsp lime juice
• 1 tbsp lime zest
• 1/2 tsp vanilla extract

Instructions

1. Preheat oven to 350°F and line a muffin tin with cupcake liners.
2. In a bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup shredded coconut, 1 tsp baking powder, and 1/4 tsp salt.
3. In another bowl, beat 1/2 cup unsalted butter and 1 cup granulated sugar until light and fluffy, about 3 minutes.
4. Add 2 large eggs one at a time, beating well after each addition.
5. Mix in 1/2 cup coconut milk, 2 tbsp lime juice, 1 tbsp lime zest, and 1/2 tsp vanilla extract until combined.
6. Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated—don’t overmix.
7. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
9. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Velvety with a tangy lime kick, these cupcakes are a tropical dream. Top with coconut flakes and a lime wedge for an Instagram-worthy finish.

Cherry Vanilla Cupcakes

Kickstart your baking spree with these cherry vanilla cupcakes—fluffy, fragrant, and downright irresistible. Perfect for summer picnics or that 3pm sugar crash.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, room temperature
• 1 cup granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• 1/2 cup milk
• 1 cup fresh cherries, pitted and chopped

Instructions

1. Preheat oven to 350°F and line a muffin tin with cupcake liners.
2. Whisk together 1 1/2 cups all-purpose flour, 1 tsp baking powder, and 1/4 tsp salt in a bowl.
3. In a separate bowl, cream 1/2 cup unsalted butter and 1 cup granulated sugar until light and fluffy.
4. Beat in 2 large eggs, one at a time, then stir in 2 tsp vanilla extract.
5. Alternately add the flour mixture and 1/2 cup milk to the butter mixture, beginning and ending with flour.
6. Fold in 1 cup fresh cherries, pitted and chopped, until just combined.
7. Divide batter evenly among cupcake liners, filling each 2/3 full.
8. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Whip these up for a treat that’s moist with bursts of cherry sweetness. Serve with a dollop of whipped cream or a cherry on top for extra flair.

Orange Creamsicle Cupcakes

Flaunt these Orange Creamsicle Cupcakes at your next gathering—they’re a nostalgic twist on the classic summer treat, packed with zesty orange and creamy vanilla flavors.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup whole milk
• 2 tbsp orange zest
• 1/4 cup fresh orange juice
• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 cup granulated sugar, 1/2 tsp baking powder, and 1/4 tsp salt.
3. Add 1/2 cup softened unsalted butter, 2 large eggs, 1 tsp vanilla extract, 1/2 cup whole milk, 2 tbsp orange zest, and 1/4 cup fresh orange juice to the dry ingredients. Mix until just combined.
4. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
5. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even cooking.
6. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
7. While the cupcakes cool, whip 1 cup heavy cream, 1/4 cup powdered sugar, and 1 tsp vanilla extract to stiff peaks. Tip: Chill your bowl and beaters for quicker whipping.
8. Once cooled, frost the cupcakes with the whipped cream. Tip: Use a piping bag for a professional look.

Absolutely dreamy, these cupcakes boast a fluffy texture with a bright orange punch, balanced by the smooth vanilla cream. Serve them chilled for a refreshing twist on dessert.

Pina Colada Cupcakes

Ready to dive into a tropical treat that’ll transport your taste buds? These Pina Colada Cupcakes blend juicy pineapple, creamy coconut, and a hint of rum flavor—perfect for summer vibes.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup pineapple juice
• 1/4 cup coconut milk
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup crushed pineapple, drained
• 1/2 cup shredded coconut

Instructions

1. Preheat your oven to 350°F and line a muffin tin with cupcake liners.
2. In a large bowl, cream together the butter and sugar until light and fluffy, about 3 minutes.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. Alternately add the flour mixture (flour, baking powder, salt) and liquids (pineapple juice, coconut milk) to the butter mixture, starting and ending with the flour.
5. Fold in the crushed pineapple and shredded coconut until just combined.
6. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Absolutely irresistible, these cupcakes are moist, fluffy, and packed with tropical flavors. Serve them with a sprinkle of toasted coconut on top for an extra crunch.

Blueberry Lavender Cupcakes

Ready to elevate your dessert game? These Blueberry Lavender Cupcakes blend juicy berries with floral notes for a treat that’s as Instagrammable as it is delicious.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, room temperature
• 1 cup granulated sugar
• 2 large eggs
• 1/2 cup whole milk
• 1 tsp vanilla extract
• 1 tbsp dried lavender
• 1 cup fresh blueberries
• 1/2 cup cream cheese, room temperature
• 1/4 cup powdered sugar

Instructions

1. Preheat your oven to 350°F and line a muffin tin with cupcake liners.
2. In a bowl, whisk together 1 1/2 cups all-purpose flour, 1 tsp baking powder, and 1/4 tsp salt. Set aside.
3. Cream 1/2 cup unsalted butter and 1 cup granulated sugar until light and fluffy, about 3 minutes.
4. Beat in 2 large eggs one at a time, then mix in 1 tsp vanilla extract.
5. Alternately add the dry ingredients and 1/2 cup whole milk to the butter mixture, starting and ending with the dry ingredients.
6. Fold in 1 tbsp dried lavender and 1 cup fresh blueberries gently to avoid crushing the berries.
7. Divide the batter evenly among the cupcake liners, filling each 2/3 full.
8. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
9. While the cupcakes cool, beat 1/2 cup cream cheese and 1/4 cup powdered sugar until smooth for the frosting.
10. Once cooled, frost each cupcake with the cream cheese mixture.

Bursting with flavor, these cupcakes offer a moist crumb and a creamy topping. Serve them at your next brunch or package them prettily for a thoughtful gift.

Strawberry Shortcake Cupcakes

Bake your way to summer bliss with these Strawberry Shortcake Cupcakes. They’re fluffy, fruity, and downright irresistible—perfect for picnics or pampering.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter, softened
• 1/2 cup whole milk
• 1 large egg
• 2 tsp baking powder
• 1/2 tsp salt
• 1 tsp vanilla extract
• 1 cup fresh strawberries, diced
• 1 cup heavy cream
• 2 tbsp powdered sugar

Instructions

1. Preheat oven to 350°F and line a muffin tin with cupcake liners.
2. In a bowl, whisk together 1 1/2 cups all-purpose flour, 2 tsp baking powder, and 1/2 tsp salt.
3. In another bowl, cream 1/4 cup unsalted butter and 1/2 cup granulated sugar until light and fluffy.
4. Beat in 1 large egg and 1 tsp vanilla extract until combined.
5. Alternately add the flour mixture and 1/2 cup whole milk to the butter mixture, starting and ending with flour.
6. Fold in 1 cup diced fresh strawberries gently to avoid overmixing.
7. Divide batter evenly among cupcake liners, filling each 2/3 full.
8. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
9. Cool cupcakes on a wire rack completely before frosting.
10. Whip 1 cup heavy cream and 2 tbsp powdered sugar until stiff peaks form.
11. Pipe or spread whipped cream onto cooled cupcakes and top with additional strawberries if desired.

Enjoy the light, airy texture paired with the sweet burst of strawberries. Elevate them by serving with a drizzle of strawberry sauce or a sprinkle of lemon zest for an extra zing.

Key Lime Pie Cupcakes

Just when you thought key lime pie couldn’t get any better, we turned it into cupcakes. These bite-sized delights pack all the tangy, creamy goodness of the classic dessert into a portable, frosting-topped treat.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup key lime juice
• 1/4 cup unsalted butter, melted
• 2 large eggs
• 1 tsp baking powder
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• 1 cup heavy cream
• 2 tbsp powdered sugar
• 1 tsp lime zest

Instructions

1. Preheat your oven to 350°F and line a muffin tin with cupcake liners.
2. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 1 tsp baking powder, and 1/4 tsp salt.
3. Add 1/4 cup melted unsalted butter, 1/4 cup key lime juice, 2 large eggs, and 1/2 tsp vanilla extract to the dry ingredients. Mix until just combined.
4. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
5. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through for even baking.
6. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
7. While the cupcakes cool, whip 1 cup heavy cream and 2 tbsp powdered sugar to stiff peaks. Tip: Chill your bowl and beaters for faster whipping.
8. Fold in 1 tsp lime zest into the whipped cream for an extra zing.
9. Once cooled, frost each cupcake with the lime-infused whipped cream. Tip: Use a piping bag for a professional look.

Unbelievably light and fluffy, these cupcakes strike the perfect balance between sweet and tart. Serve them chilled with a sprinkle of extra lime zest for a refreshing summer dessert.

Peach Melba Cupcakes

Oozing with summer vibes, these Peach Melba Cupcakes blend juicy peaches and raspberry swirls into a fluffy vanilla base. Top with a dollop of whipped cream for that Insta-worthy finish.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup whole milk
• 1 cup diced peaches
• 1/2 cup raspberry jam
• 1 cup whipped cream

Instructions

1. Preheat oven to 350°F and line a muffin tin with cupcake liners.
2. In a bowl, whisk together 1 1/2 cups all-purpose flour, 1 tsp baking powder, and 1/4 tsp salt.
3. In another bowl, beat 1/2 cup unsalted butter and 1 cup granulated sugar until light and fluffy.
4. Add 2 large eggs one at a time, then mix in 1 tsp vanilla extract.
5. Alternately add the dry ingredients and 1/2 cup whole milk to the butter mixture, starting and ending with dry ingredients.
6. Fold in 1 cup diced peaches gently to avoid overmixing.
7. Divide batter evenly among cupcake liners, filling each 2/3 full.
8. Swirl 1/2 cup raspberry jam into each cupcake with a toothpick for a marbled effect.
9. Bake for 20-22 minutes or until a toothpick comes out clean.
10. Cool cupcakes on a wire rack before topping with 1 cup whipped cream.

Light, airy, and bursting with fruit flavors, these cupcakes are a summer delight. Serve them at your next BBQ or as a sweet afternoon treat with a cup of tea.

Banana Split Cupcakes

Ready to twist a classic dessert into a handheld delight? These Banana Split Cupcakes pack all the nostalgic flavors of a banana split into a bite-sized treat. Perfect for summer parties or a sweet afternoon pick-me-up.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup mashed ripe banana
• 1/2 cup buttermilk
• 1/2 cup chopped strawberries
• 1/2 cup chocolate chips
• 1/2 cup whipped cream
• 6 maraschino cherries

Instructions

1. Preheat your oven to 350°F and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt. Set aside.
3. In a large bowl, beat 1/2 cup unsalted butter and 1 cup granulated sugar until light and fluffy, about 3 minutes.
4. Add 2 large eggs one at a time, then mix in 1 tsp vanilla extract and 1/2 cup mashed ripe banana.
5. Alternately add the dry ingredients and 1/2 cup buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
6. Fold in 1/2 cup chopped strawberries and 1/2 cup chocolate chips gently to avoid overmixing.
7. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
10. Top each cupcake with a dollop of whipped cream and a maraschino cherry before serving.

Delight in the moist banana base studded with juicy strawberries and melty chocolate chips. For an extra fun twist, drizzle with caramel or sprinkle with crushed peanuts to mimic the full banana split experience.

Margarita Cupcakes

Unleash the fiesta in your mouth with these Margarita Cupcakes—boozy, zesty, and irresistibly fluffy. Perfect for turning any day into a celebration.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, room temperature
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 1/2 cup whole milk
• 1/4 cup tequila
• 2 tbsp lime juice
• 1 tbsp lime zest
• 1/2 cup unsalted butter, room temperature
• 2 cups powdered sugar
• 2 tbsp tequila
• 1 tbsp lime juice
• 1 tsp lime zest
• Coarse salt, for garnish

Instructions

1. Preheat oven to 350°F. Line a muffin tin with cupcake liners.
2. In a bowl, whisk together 1 1/2 cups all-purpose flour, 1 1/2 tsp baking powder, and 1/4 tsp salt. Set aside.
3. In a large bowl, beat 1/2 cup unsalted butter and 1 cup granulated sugar until light and fluffy, about 3 minutes.
4. Add 2 large eggs one at a time, beating well after each addition. Mix in 1 tsp vanilla extract.
5. Alternately add the dry ingredients and 1/2 cup whole milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
6. Stir in 1/4 cup tequila, 2 tbsp lime juice, and 1 tbsp lime zest until evenly distributed.
7. Divide batter evenly among the prepared muffin cups, filling each about 2/3 full.
8. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
9. For the frosting, beat 1/2 cup unsalted butter until creamy. Gradually add 2 cups powdered sugar, 2 tbsp tequila, 1 tbsp lime juice, and 1 tsp lime zest, beating until smooth and fluffy.
10. Pipe or spread frosting onto cooled cupcakes. Garnish with a sprinkle of coarse salt and additional lime zest if desired.

Vibrant with a tender crumb and a punchy lime-tequila kick, these cupcakes are a showstopper. Serve them with a mini margarita on the side for the ultimate party duo.

Passionfruit Meringue Cupcakes

Tantalize your taste buds with these Passionfruit Meringue Cupcakes—a zesty twist on a classic that’s sure to dazzle. Perfect for summer, they blend tropical vibes with fluffy, cloud-like tops.

Ingredients

– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1/2 cup passionfruit puree
– 1 tsp vanilla extract
– 1/2 tsp baking powder
– 1/4 tsp salt
– 3 large egg whites
– 1/4 tsp cream of tartar
– 3/4 cup granulated sugar

Instructions

1. Preheat your oven to 350°F and line a muffin tin with cupcake liners.
2. In a bowl, cream together 1/2 cup butter and 1 cup sugar until light and fluffy.
3. Beat in eggs one at a time, then mix in passionfruit puree and vanilla extract.
4. Whisk together flour, baking powder, and salt; gradually fold into the wet ingredients.
5. Divide batter evenly among cupcake liners, filling each 2/3 full.
6. Bake for 20 minutes or until a toothpick inserted comes out clean. Cool completely.
7. For the meringue, beat egg whites and cream of tartar until soft peaks form.
8. Gradually add 3/4 cup sugar, beating until stiff, glossy peaks form.
9. Pipe or spread meringue onto cooled cupcakes.
10. Use a kitchen torch to lightly brown the meringue, or broil for 1-2 minutes watching closely.
Delight in the contrast of tangy passionfruit against the sweet, airy meringue. Serve these beauties at your next brunch for a show-stopping dessert that’s as photogenic as it is delicious.

Chocolate Covered Strawberry Cupcakes

Perfect for summer soirées, these Chocolate Covered Strawberry Cupcakes blend juicy strawberries with rich chocolate in a bite-sized treat. Grab your apron—let’s bake magic.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup water
• 1/3 cup vegetable oil
• 1 tbsp white vinegar
• 2 tsp vanilla extract
• 1 cup fresh strawberries, diced
• 1/2 cup semi-sweet chocolate chips
• 1 tbsp coconut oil

Instructions

1. Preheat oven to 350°F. Line a cupcake pan with 12 liners.
2. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
3. Add water, vegetable oil, vinegar, and vanilla extract to the dry ingredients. Mix until just combined—tip: don’t overmix to keep cupcakes fluffy.
4. Fold in diced strawberries gently.
5. Divide batter evenly among cupcake liners, filling each 2/3 full.
6. Bake for 20-22 minutes, or until a toothpick inserted comes out clean. Tip: rotate pan halfway for even baking.
7. Cool cupcakes on a wire rack completely before topping.
8. Melt chocolate chips and coconut oil in a microwave-safe bowl in 30-second bursts, stirring until smooth. Tip: use a piping bag for neat drizzles.
9. Drizzle melted chocolate over cooled cupcakes. Let set for 10 minutes.

Bite into a moist, chocolatey base with bursts of strawberry freshness, all crowned with a glossy chocolate finish. Serve these beauties on a rustic wooden board for that Instagram-worthy brunch spread.

Conclusion

We hope these 20 refreshing summer cupcake recipes inspire your next baking adventure! Perfect for any occasion, they’re sure to delight. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest for your next sweet treat. Happy baking!