28+ Mouthwatering Summer Cupcake Recipes You’ll Love

Summer is the perfect time to indulge in refreshing, fruity, and vibrant desserts, and what better way to celebrate the sunny season than with a batch of delicious cupcakes?

Whether you’re hosting a backyard BBQ, attending a picnic, or simply craving something sweet to cool off with, cupcakes are a versatile and fun treat for any occasion.

From zesty citrus flavors to tropical fruit-inspired concoctions, the options are endless when it comes to summer cupcakes.

In this blog, we’re bringing you a collection of 28+ summer cupcake recipes that will satisfy your sweet tooth and brighten your dessert table.

These recipes combine light, airy textures with seasonal ingredients like berries, citrus, tropical fruits, and refreshing herbs, making them ideal for warm-weather enjoyment.

28+ Mouthwatering Summer Cupcake Recipes You’ll Love

With 28+ summer cupcake recipes at your fingertips, you have an endless array of delicious possibilities to explore this season.

Whether you prefer fruity, citrusy, or creamy desserts, there’s a cupcake recipe here for every taste and occasion.

These cupcakes not only bring vibrant flavors but also the spirit of summer itself—perfect for parties, family gatherings, or just as a sweet treat to enjoy on a hot day.

Strawberry Lemonade Cupcakes

Bright, zesty, and refreshing, these Strawberry Lemonade Cupcakes are the perfect fusion of tart lemon and sweet strawberries.

Ideal for poolside parties or backyard BBQs, they’re as beautiful as they are tasty, bursting with summer flavor in every bite.

Ingredients:

For the cupcakes:

• 1½ cups all-purpose flour
• 1 tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ¼ cup freshly squeezed lemon juice
• 1 tbsp lemon zest
• ½ cup buttermilk

For the frosting:

• ½ cup unsalted butter, softened
• 4 oz cream cheese, softened
• 3–4 cups powdered sugar
• ¼ cup strawberry puree (fresh or frozen)
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and line a cupcake tray with liners.
2. In a bowl, whisk flour, baking powder, baking soda, and salt.
3. In a separate bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla, lemon juice, and zest.
4. Alternate adding dry ingredients and buttermilk to the wet mixture. Start and end with the dry ingredients.
5. Divide batter among liners and bake for 18–20 minutes or until a toothpick comes out clean.
6. Cool completely before frosting.

For the frosting:

1. Beat butter and cream cheese until smooth.
2. Mix in the strawberry puree and vanilla.
3. Slowly add powdered sugar until you reach a spreadable consistency.
4. Pipe or spread onto cooled cupcakes and garnish with a strawberry slice or lemon twist.

These cupcakes bring a nostalgic touch of summer lemonade stands and fresh berry picking.

They’re light, fruity, and just sweet enough to keep everyone coming back for more.

Coconut Pineapple Paradise Cupcakes

These tropical cupcakes will transport your taste buds straight to a beachside cabana.

Fluffy coconut cupcakes are topped with creamy pineapple frosting, making every bite feel like a mini vacation.

Ingredients:

For the cupcakes:

• 1½ cups all-purpose flour
• 1½ tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup sugar
• 2 large eggs
• ½ cup canned coconut milk
• ½ cup sweetened shredded coconut
• 1 tsp coconut extract

For the frosting:

• ½ cup butter, softened
• 2 cups powdered sugar
• ¼ cup crushed pineapple, drained
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C) and prepare a muffin tin with liners.
2. In a medium bowl, combine flour, baking powder, and salt.
3. Cream butter and sugar together, then add eggs one at a time.
4. Mix in coconut milk and coconut extract.
5. Add the dry ingredients gradually and stir in the shredded coconut.
6. Fill cupcake liners ¾ full and bake for 18–20 minutes. Let cool completely.

For the frosting:

1. Beat butter until creamy, then mix in the pineapple and vanilla.
2. Gradually add powdered sugar until frosting is thick and smooth.
3. Pipe onto cooled cupcakes and sprinkle with extra coconut or garnish with a pineapple chunk.

These cupcakes are like a piña colada in dessert form.

They’re perfect for luau parties or any summer get-together where you want to wow your guests with fun, tropical flavors.

Watermelon Crush Cupcakes

Fun, fruity, and totally unique, Watermelon Crush Cupcakes capture the essence of everyone’s favorite summer fruit.

Complete with watermelon flavor and playful colors, they’re a hit at kids’ parties and grown-up gatherings alike.

Ingredients:

For the cupcakes:

• 1½ cups all-purpose flour
• ½ tsp baking soda
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup butter, softened
• 1 cup sugar
• 2 eggs
• 1 tsp vanilla extract
• ½ cup buttermilk
• ¼ cup watermelon juice (fresh or bottled)
• Red or pink food coloring
• Mini chocolate chips (for “seeds”)

For the frosting:

• ½ cup butter, softened
• 2½ cups powdered sugar
• 2 tbsp watermelon juice
• Green food coloring (optional)

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. Whisk together flour, baking soda, baking powder, and salt.
3. In another bowl, cream butter and sugar. Add eggs, one at a time, then vanilla.
4. Mix in buttermilk and watermelon juice, adding a few drops of food coloring.
5. Gradually combine with dry ingredients until smooth.
6. Fold in mini chocolate chips.
7. Fill liners and bake for 18–20 minutes. Let cool.

For the frosting:

1. Cream butter until fluffy.
2. Slowly add powdered sugar and watermelon juice.
3. Add green food coloring if desired.
4. Frost cooled cupcakes and decorate with extra mini chips on top.

Watermelon Crush Cupcakes are pure fun and flavor.

The chocolate chip “seeds” are a charming touch, and the light, fruity taste makes these cupcakes irresistible on a warm summer day.

Peach Cobbler Cupcakes

These Peach Cobbler Cupcakes bring the warmth of homemade peach cobbler with a light and fluffy twist.

Infused with fresh peaches, cinnamon, and a dash of vanilla, these cupcakes are a sweet tribute to summer fruit.

Ingredients:

For the cupcakes:

• 1½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp ground cinnamon
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 1 cup sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup milk
• 1 cup fresh peaches, peeled and chopped
• 1 tbsp cornstarch

For the streusel topping:

• ¼ cup flour
• ¼ cup brown sugar
• ¼ cup oats
• 2 tbsp butter, cold and cubed
• 1 tsp cinnamon

For the frosting:

• 1 cup heavy cream
• 2 tbsp powdered sugar
• ½ tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C) and line a cupcake tray with paper liners.
2. In a medium bowl, whisk together flour, baking powder, cinnamon, and salt.
3. In a separate bowl, cream butter and sugar together until light. Add eggs one at a time, then vanilla.
4. Gradually mix in the dry ingredients and milk until smooth.
5. Toss chopped peaches in cornstarch and fold into the batter.
6. Fill liners about ¾ full and bake for 18–20 minutes.
7. While cupcakes bake, make the streusel: combine flour, brown sugar, oats, cinnamon, and cold butter. Use a pastry cutter to form crumbles. Sprinkle over the cupcakes in the last 5 minutes of baking.

For the frosting:

1. Beat heavy cream with powdered sugar and vanilla until stiff peaks form.
2. Pipe the whipped cream on top of cooled cupcakes and garnish with extra cinnamon.

These cupcakes are the perfect summer comfort food, balancing the sweetness of ripe peaches with the crunch of streusel and the lightness of whipped cream.

Key Lime Pie Cupcakes

If you love the tart and creamy flavor of Key Lime Pie, you’ll adore these Key Lime Pie Cupcakes.

These cupcakes capture all the refreshing flavors of the iconic dessert in a fun and easy-to-eat form, making them a perfect summer treat.

Ingredients:

For the cupcakes:

• 1½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup sour cream
• ¼ cup freshly squeezed lime juice
• 2 tbsp lime zest

For the frosting:

• 1 cup heavy cream
• 8 oz cream cheese, softened
• 2 cups powdered sugar
• ¼ cup freshly squeezed lime juice
• Lime zest for garnish

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. In another bowl, cream butter and sugar until light. Add eggs one at a time, then mix in vanilla.
4. Add sour cream, lime juice, and zest, followed by the dry ingredients. Mix until smooth.
5. Fill cupcake liners ¾ full and bake for 18 minutes or until a toothpick comes out clean.
6. Let cupcakes cool completely.

For the frosting:

1. Beat cream cheese until smooth. Add powdered sugar and lime juice, mixing until creamy.
2. In a separate bowl, whip heavy cream until stiff peaks form, then fold it into the cream cheese mixture.
3. Frost cooled cupcakes and top with a sprinkle of lime zest for a burst of freshness.

These cupcakes are an exciting way to enjoy Key Lime Pie without the fuss of making a pie.

The zesty lime flavor is perfectly balanced with the rich, creamy frosting—a great dessert for any summer occasion.

Blueberry Lemon Cupcakes

These Blueberry Lemon Cupcakes are a celebration of summer’s best fruits.

Tangy lemon and sweet blueberries come together in these light, fluffy cupcakes that are sure to brighten up any picnic or barbecue.

Ingredients:

For the cupcakes:

• 1½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 1 cup sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 tbsp lemon zest
• 1 tsp lemon juice
• ½ cup sour cream
• 1 cup fresh blueberries (tossed in a little flour to prevent sinking)

For the frosting:

• ½ cup butter, softened
• 2 cups powdered sugar
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• Blueberries for garnish

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a bowl, combine flour, baking powder, baking soda, and salt.
3. Cream butter and sugar together until light and fluffy. Add eggs one at a time, followed by vanilla, lemon zest, and lemon juice.
4. Add sour cream and the dry ingredients in alternating batches, starting and ending with the dry ingredients.
5. Gently fold in the blueberries.
6. Fill cupcake liners and bake for 18–20 minutes or until a toothpick comes out clean. Allow to cool.

For the frosting:

1. Beat butter until smooth and creamy. Gradually add powdered sugar, lemon juice, and zest.
2. Frost cooled cupcakes and garnish with fresh blueberries for a pop of color and flavor.

The combination of tart lemon and juicy blueberries in these cupcakes is the ultimate refreshing treat for summer.

These cupcakes are light and flavorful, perfect for any celebration or just as an afternoon snack with iced tea.

Mango Coconut Cupcakes

These Mango Coconut Cupcakes combine the tropical flavors of ripe mango and rich coconut, creating a soft and delicious dessert that transports you to an island paradise with every bite.

Perfect for summer parties or a tropical-themed gathering, these cupcakes are an absolute treat.

Ingredients:

For the cupcakes:

• 1½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ¼ cup coconut milk
• ½ cup pureed mango (fresh or canned)
• ½ cup shredded coconut

For the frosting:

• ½ cup unsalted butter, softened
• 2 cups powdered sugar
• ¼ cup coconut milk
• 1 tsp coconut extract
• ½ cup shredded coconut (to garnish)

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. Cream butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
4. Add the coconut milk and mango puree, followed by the dry ingredients. Mix until smooth.
5. Gently fold in the shredded coconut.
6. Fill cupcake liners and bake for 18–20 minutes or until a toothpick comes out clean.
7. Let cupcakes cool completely before frosting.

For the frosting:

1. Beat butter until smooth. Add powdered sugar and coconut milk, then mix until creamy.
2. Mix in coconut extract for extra flavor.
3. Frost cooled cupcakes and garnish with shredded coconut.

The flavor combination of mango and coconut is absolutely refreshing, making these cupcakes ideal for summer vacations or tropical-themed parties.

With their creamy frosting and tropical flair, they’re sure to be a crowd favorite.

Raspberry Lemonade Cupcakes

Raspberry and lemon are a classic, and these Raspberry Lemonade Cupcakes bring the duo together in a moist, refreshing treat.

With a tangy lemon flavor paired with a sweet burst of fresh raspberries, these cupcakes are perfect for summer picnics or any sunny occasion.

Ingredients:

For the cupcakes:

• 1½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 tbsp lemon zest
• ¼ cup freshly squeezed lemon juice
• ½ cup buttermilk
• ½ cup fresh raspberries

For the frosting:

• ½ cup unsalted butter, softened
• 3 cups powdered sugar
• 2 tbsp lemon juice
• ½ tsp lemon zest
• ½ cup raspberry puree (strained to remove seeds)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. Cream butter and sugar until light and fluffy. Add eggs one at a time, followed by vanilla, lemon zest, and lemon juice.
4. Gradually mix in the dry ingredients, alternating with buttermilk.
5. Gently fold in fresh raspberries.
6. Fill cupcake liners ¾ full and bake for 18–20 minutes or until a toothpick comes out clean.
7. Cool completely before frosting.

For the frosting:

1. Beat butter until smooth. Gradually add powdered sugar, lemon juice, and lemon zest.
2. Mix in raspberry puree for a sweet, fruity touch.
3. Frost cooled cupcakes with a generous amount of frosting and garnish with fresh raspberries.

These cupcakes have a delightful balance of tartness and sweetness.

They capture the essence of a fresh raspberry lemonade and are perfect for enjoying on a warm summer day.

S’mores Cupcakes

These S’mores Cupcakes bring the campfire classic to life in cupcake form.

With a rich chocolate cupcake base, a gooey marshmallow center, and a graham cracker topping, these cupcakes deliver all the delicious flavors of a classic s’more without the need for a campfire.

Ingredients:

For the cupcakes:

• 1½ cups all-purpose flour
• 1 cup granulated sugar
• ½ cup unsweetened cocoa powder
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 2 large eggs
• 1 tsp vanilla extract
• ¾ cup milk
• ¼ cup boiling water

For the marshmallow filling:

• 1 cup mini marshmallows
• 2 tbsp unsalted butter
• 1 tbsp milk

For the frosting:

• ½ cup unsalted butter, softened
• 2 cups powdered sugar
• ½ cup unsweetened cocoa powder
• 2 tbsp milk
• ½ tsp vanilla extract

For the topping:

• ½ cup graham cracker crumbs
• ¼ cup mini marshmallows
• 1–2 oz chocolate bar (shaved or broken into pieces)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Cream butter and sugar until fluffy, then add eggs one at a time. Mix in vanilla.
4. Alternate adding the dry ingredients and milk until combined. Stir in the boiling water to create a thin batter.
5. Fill cupcake liners ¾ full and bake for 18 minutes or until a toothpick comes out clean. Cool completely.

For the marshmallow filling:

1. In a small saucepan, melt butter with milk and marshmallows over low heat, stirring constantly until smooth.
2. Once cupcakes are cooled, cut out a small hole in the center of each cupcake and fill with the marshmallow mixture.

For the frosting:

1. Beat butter until smooth. Add powdered sugar and cocoa powder, mixing until combined.
2. Add milk and vanilla and continue to beat until creamy.
3. Frost the marshmallow-filled cupcakes and top with graham cracker crumbs, mini marshmallows, and pieces of chocolate bar.

These cupcakes bring the nostalgia of summer campfires to life.

The combination of chocolate, marshmallow, and graham crackers is absolutely irresistible, and they’re sure to be a hit at any summer gathering.

Lemon Raspberry Cheesecake Cupcakes

These Lemon Raspberry Cheesecake Cupcakes combine the refreshing tartness of lemon with the creamy richness of cheesecake and the sweetness of fresh raspberries.

They’re perfect for anyone who loves both cheesecake and cupcakes, and they’ll be a showstopper at your next summer event.

Ingredients:

For the cupcakes:

• 1½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 1 cup sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 tbsp lemon zest
• ¼ cup freshly squeezed lemon juice
• ½ cup buttermilk
• ½ cup fresh raspberries (plus extra for topping)

For the cheesecake filling:

• 8 oz cream cheese, softened
• ¼ cup sugar
• 1 egg
• 1 tsp vanilla extract

For the frosting:

• ½ cup unsalted butter, softened
• 2 cups powdered sugar
• 2 tbsp heavy cream
• 1 tsp lemon juice
• ½ tsp lemon zest

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. Cream butter and sugar together until light. Add eggs one at a time, then mix in vanilla, lemon zest, and lemon juice.
4. Gradually add dry ingredients to the wet mixture, alternating with buttermilk.
5. Gently fold in fresh raspberries.
6. For the cheesecake filling: Beat cream cheese, sugar, egg, and vanilla until smooth.
7. Fill each cupcake liner about 1/3 full with batter, then add a spoonful of cheesecake filling, and top with more cupcake batter.
8. Bake for 18–20 minutes or until a toothpick comes out clean. Let cupcakes cool completely.

For the frosting:

1. Beat butter until creamy. Gradually add powdered sugar, heavy cream, lemon juice, and lemon zest.
2. Frost the cooled cupcakes and top with fresh raspberries.

These cupcakes have a creamy, tangy surprise in the middle and a zesty lemon frosting that perfectly complements the fruit.

They are a sophisticated and delicious treat for any summer celebration.

Chocolate Mint Cupcakes

Chocolate and mint are a classic pairing, and these Chocolate Mint Cupcakes deliver that rich chocolate flavor with a refreshing mint twist.

With a rich chocolate cupcake base and a minty, creamy frosting, they’re ideal for anyone who loves this refreshing combination.

Ingredients:

For the cupcakes:

• 1½ cups all-purpose flour
• 1 cup granulated sugar
• ½ cup unsweetened cocoa powder
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 2 large eggs
• 1 tsp vanilla extract
• ¾ cup milk
• 1 tsp mint extract
• ¼ cup boiling water

For the frosting:

• ½ cup unsalted butter, softened
• 2 cups powdered sugar
• 1 tsp mint extract
• 2 tbsp milk
• Green food coloring (optional)

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Cream butter and sugar together until light and fluffy. Add eggs one at a time, then mix in vanilla and mint extract.
4. Gradually add the dry ingredients, alternating with milk, until combined. Stir in boiling water to thin the batter.
5. Fill cupcake liners about ¾ full and bake for 18 minutes or until a toothpick comes out clean. Cool completely.

For the frosting:

1. Beat butter until smooth. Gradually add powdered sugar, mint extract, and milk. Mix until creamy.
2. Add a few drops of green food coloring if you want to make the frosting minty green.
3. Frost the cooled cupcakes with a generous swirl of frosting.

These cupcakes are a fun and refreshing treat, especially after a heavy summer meal or for an evening gathering.

The minty frosting adds a cool, fresh flavor to the rich chocolate cake base.

Pineapple Upside Down Cupcakes

Pineapple Upside Down Cake is a classic, and these mini Pineapple Upside Down Cupcakes put a fun twist on the traditional recipe.

With caramelized pineapple, maraschino cherries, and a moist cupcake base, these treats are an instant hit at any summer gathering.

Ingredients:

For the cupcakes:

• 1½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 1 cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup buttermilk
• ½ cup crushed pineapple, drained

For the topping:

• ¼ cup unsalted butter
• ½ cup brown sugar
• 1 can pineapple rings, drained (or ½ cup fresh pineapple rings)
• 6 maraschino cherries, halved

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. Cream butter and brown sugar together until light and fluffy. Add eggs one at a time, followed by vanilla.
4. Gradually add dry ingredients, alternating with buttermilk. Mix until smooth. Stir in crushed pineapple.
5. For the topping: In a saucepan, melt butter and brown sugar until bubbly and thick. Spoon about 1 tbsp of the caramel sauce into the bottom of each cupcake liner.
6. Place a pineapple ring in each liner and top with a maraschino cherry.
7. Spoon the cupcake batter over the pineapple and bake for 18–20 minutes. Allow to cool for a few minutes before flipping the cupcakes onto a plate to reveal the caramelized topping.

These cupcakes are a fun way to enjoy the classic Pineapple Upside Down Cake in a portable, single-serving size.

The rich caramelized pineapple topping contrasts beautifully with the soft, moist cupcake beneath.

Watermelon Cupcakes

These Watermelon Cupcakes are the perfect way to capture the sweet and juicy flavor of watermelon in cupcake form.

With a fresh, light flavor and a playful, colorful appearance, they’re a great choice for summer picnics or BBQs.

Ingredients:

For the cupcakes:

• 1½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 1 cup sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup buttermilk
• ½ cup watermelon puree (strained to remove seeds)
• Pink food coloring (optional)

For the frosting:

• ½ cup unsalted butter, softened
• 2 cups powdered sugar
• 2 tbsp watermelon juice or puree
• ½ tsp vanilla extract
• Green food coloring (optional)
• Mini chocolate chips or chocolate shavings for seeds (optional)

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. Cream butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
4. Add the buttermilk and watermelon puree, followed by the dry ingredients. Mix until smooth. If desired, add a few drops of pink food coloring for a brighter color.
5. Fill cupcake liners ¾ full and bake for 18 minutes or until a toothpick comes out clean. Cool completely.

For the frosting:

1. Beat butter until smooth. Gradually add powdered sugar, watermelon juice, and vanilla. Mix until creamy.
2. Add a few drops of green food coloring to give the frosting a melon rind color.
3. Frost the cooled cupcakes and garnish with mini chocolate chips to resemble watermelon seeds.

These cupcakes taste just like a cool slice of watermelon and are as fun as they are delicious!

They’re perfect for any summer party and bring a playful, fruity twist to traditional cupcakes.

Strawberry Shortcake Cupcakes

Inspired by the beloved strawberry shortcake dessert, these cupcakes feature a light, fluffy vanilla base with a sweet, fresh strawberry filling and whipped cream topping.

These cupcakes are a perfect match for any summer gathering and will surely please guests of all ages.

Ingredients:

For the cupcakes:

• 1½ cups all-purpose flour
• 1 tsp baking powder
• ¼ tsp baking soda
• ½ tsp salt
• ½ cup unsalted butter, softened
• 1 cup sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup buttermilk

For the strawberry filling:

• 1 cup fresh strawberries, diced
• 2 tbsp sugar
• 1 tsp lemon juice

For the whipped cream frosting:

• 1 cup heavy cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. Cream butter and sugar until fluffy. Add eggs one at a time, then mix in vanilla.
4. Gradually add the dry ingredients, alternating with buttermilk, until smooth.
5. Fill cupcake liners ¾ full and bake for 18–20 minutes or until a toothpick comes out clean. Let the cupcakes cool completely.

For the strawberry filling:

1. Toss diced strawberries with sugar and lemon juice. Let sit for 10–15 minutes to release the juices.
2. Cut a small hole in the center of each cupcake and fill with the strawberry mixture.

For the whipped cream frosting:

1. Whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
2. Pipe the whipped cream onto the cupcakes and top with extra fresh strawberries.

These cupcakes are the perfect summer dessert, combining the sweetness of strawberries with the lightness of whipped cream and the richness of a fluffy cupcake.

They’re a delicious homage to the classic strawberry shortcake.

Pina Colada Cupcakes

If you love the tropical flavor of a Pina Colada, these cupcakes are for you!

Combining coconut, pineapple, and a hint of rum flavor, these cupcakes bring a taste of the tropics to your next summer celebration.

Ingredients:

For the cupcakes:

• 1½ cups all-purpose flour
• 1 tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 1 cup sugar
• 2 large eggs
• 1 tsp vanilla extract
• ¼ cup coconut milk
• ½ cup crushed pineapple, drained
• 2 tbsp rum extract (or 1 tbsp coconut rum for an alcoholic version)

For the frosting:

• ½ cup unsalted butter, softened
• 2 cups powdered sugar
• 2 tbsp coconut milk
• 1 tsp vanilla extract
• ½ cup shredded coconut
• Pineapple chunks for garnish (optional)

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. Cream butter and sugar until light and fluffy. Add eggs one at a time, followed by vanilla, coconut milk, and rum extract.
4. Add the dry ingredients to the wet mixture, alternating with crushed pineapple, until smooth.
5. Fill cupcake liners ¾ full and bake for 18 minutes or until a toothpick comes out clean. Let cupcakes cool completely.

For the frosting:

1. Beat butter until smooth. Gradually add powdered sugar and coconut milk, mixing until creamy.
2. Add vanilla extract and beat until smooth.
3. Frost cooled cupcakes and sprinkle with shredded coconut. Garnish with pineapple chunks for a tropical finish.

These cupcakes offer a sweet and exotic escape, with coconut and pineapple providing a refreshing summer flavor.

The hint of rum adds a fun twist, making these cupcakes perfect for any tropical-themed gathering or BBQ.

Blueberry Lemon Cupcakes

These Blueberry Lemon Cupcakes combine the tartness of lemon with the sweetness of blueberries in a light, refreshing treat.

The zesty lemon flavor pairs perfectly with the juicy blueberries, making these cupcakes a perfect choice for any sunny day.

Ingredients:

For the cupcakes:

• 1½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 1 cup sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• ½ cup sour cream
• 1 cup fresh blueberries

For the frosting:

• ½ cup unsalted butter, softened
• 2 cups powdered sugar
• 2 tbsp lemon juice
• 1 tsp lemon zest
• 1 tbsp heavy cream (if needed for consistency)
• Fresh blueberries for garnish

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. Cream butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla, lemon zest, and lemon juice.
4. Gradually add the dry ingredients, alternating with sour cream, until smooth. Gently fold in the blueberries.
5. Fill cupcake liners ¾ full and bake for 18–20 minutes or until a toothpick comes out clean. Cool completely.

For the frosting:

1. Beat butter until smooth. Gradually add powdered sugar, lemon juice, and lemon zest.
2. If the frosting is too thick, add a tablespoon of heavy cream to reach desired consistency.
3. Frost the cooled cupcakes and top with fresh blueberries.

These cupcakes are a burst of bright, tangy flavors that are perfect for a summer brunch or picnic.

The combination of fresh blueberries and lemon creates a refreshing, summery flavor that everyone will love.

Peach Bellini Cupcakes

Inspired by the classic Peach Bellini cocktail, these cupcakes are infused with peach flavor and a hint of champagne, offering a sophisticated twist on a summer treat.

They’re perfect for celebrating special occasions or adding a touch of elegance to a summer gathering.

Ingredients:

For the cupcakes:

• 1½ cups all-purpose flour
• 1 tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 1 cup sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 tbsp peach extract or peach puree
• ¼ cup champagne (or sparkling wine)
• ¼ cup milk

For the frosting:

• ½ cup unsalted butter, softened
• 2 cups powdered sugar
• 2 tbsp champagne (or sparkling wine)
• 1 tbsp peach puree or peach extract
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. Cream butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla and peach extract.
4. Gradually add the dry ingredients, alternating with champagne and milk, until smooth.
5. Fill cupcake liners ¾ full and bake for 18–20 minutes or until a toothpick comes out clean. Cool completely.

For the frosting:

1. Beat butter until smooth. Gradually add powdered sugar, champagne, peach puree, and vanilla extract.
2. Frost cooled cupcakes with a generous swirl of frosting.

These Peach Bellini Cupcakes bring a sophisticated touch to any summer party, capturing the flavor of the popular cocktail in cupcake form.

The champagne adds a subtle bubbly essence that pairs beautifully with the sweet peach flavor.

Coconut Lime Cupcakes

Coconut and lime create a tropical flavor combination that’s perfect for summer.

These Coconut Lime Cupcakes are moist, refreshing, and full of bright citrus flavor, with a touch of coconut to round out the taste. They’re perfect for a beach-themed party or any tropical-inspired celebration.

Ingredients:

For the cupcakes:

• 1½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 1 cup sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup coconut milk
• 1 tbsp lime zest
• 2 tbsp fresh lime juice
• ½ cup shredded coconut

For the frosting:

• ½ cup unsalted butter, softened
• 2 cups powdered sugar
• 2 tbsp coconut milk
• 1 tsp vanilla extract
• 1 tbsp lime juice
• Shredded coconut for garnish

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. Cream butter and sugar together until light and fluffy. Add eggs one at a time, then mix in vanilla, lime zest, and lime juice.
4. Gradually add the dry ingredients, alternating with coconut milk, until smooth. Stir in shredded coconut.
5. Fill cupcake liners ¾ full and bake for 18–20 minutes or until a toothpick comes out clean. Cool completely.

For the frosting:

1. Beat butter until smooth. Gradually add powdered sugar, coconut milk, vanilla extract, and lime juice. Mix until creamy.
2. Frost cooled cupcakes and garnish with shredded coconut.

These cupcakes bring a refreshing tropical flavor with each bite.

The coconut adds a subtle richness, while the lime provides a zesty kick that makes these cupcakes perfect for a summer afternoon.

Tropical Mango Cupcakes

These Tropical Mango Cupcakes are a deliciously sweet treat that captures the exotic flavor of ripe mangoes.

The combination of soft, fluffy cake with a burst of tropical flavor makes them perfect for any summer gathering or beach-themed party.

Ingredients:

For the cupcakes:

• 1½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 1 cup sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup mango puree (fresh or canned)
• ¼ cup buttermilk

For the frosting:

• ½ cup unsalted butter, softened
• 2 cups powdered sugar
• 2 tbsp mango puree
• 1 tsp vanilla extract
• A pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. Cream butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla extract and mango puree.
4. Gradually add the dry ingredients, alternating with buttermilk, until smooth.
5. Fill cupcake liners ¾ full and bake for 18–20 minutes or until a toothpick comes out clean. Let cupcakes cool completely.

For the frosting:

1. Beat butter until smooth. Gradually add powdered sugar, mango puree, vanilla, and a pinch of salt, mixing until creamy and smooth.
2. Frost cooled cupcakes with the mango frosting and enjoy a tropical burst of flavor in every bite!

These cupcakes are like a tropical vacation in dessert form, perfect for bringing a sweet, fruity taste to any summer celebration.

Key Lime Pie Cupcakes

Inspired by the famous Key Lime Pie, these cupcakes feature a zesty lime flavor and a buttery graham cracker crust base, topped with a creamy frosting that will transport you straight to the Florida Keys.

It’s a perfect blend of tart and sweet!

Ingredients:

For the cupcakes:

• 1½ cups all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 1 cup sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2 tbsp lime zest
• ¼ cup fresh lime juice
• ½ cup buttermilk
• ½ cup crushed graham crackers (for the base)

For the frosting:

• ½ cup cream cheese, softened
• ½ cup unsalted butter, softened
• 2 cups powdered sugar
• 1 tbsp lime juice
• 1 tsp lime zest
• Whipped cream for garnish (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a separate bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, followed by vanilla extract, lime zest, and lime juice.
4. Gradually add the dry ingredients, alternating with buttermilk, until smooth. Gently fold in crushed graham crackers for a touch of crust texture.
5. Fill cupcake liners ¾ full and bake for 18–20 minutes or until a toothpick comes out clean. Allow cupcakes to cool completely.

For the frosting:

1. Beat cream cheese and butter until smooth. Gradually add powdered sugar, lime juice, and lime zest until creamy.
2. Frost the cooled cupcakes with the lime cream cheese frosting and optionally top with a dollop of whipped cream.

These cupcakes bring all the refreshing flavors of a Key Lime Pie in a fun, portable cupcake version!

They’re a great summer dessert to enjoy after a barbecue or on a hot afternoon.

Blackberry Mojito Cupcakes

These Blackberry Mojito Cupcakes offer a refreshing combination of mint, lime, and blackberries in a fluffy cupcake.

Inspired by the classic cocktail, they bring all the vibrant flavors of summer in one bite.

Ingredients:

For the cupcakes:

• 1½ cups all-purpose flour
• 1 tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 1 cup sugar
• 2 large eggs
• 1 tsp vanilla extract
• ¼ cup fresh lime juice
• ¼ cup milk
• ½ cup fresh blackberries, mashed
• 2 tbsp fresh mint, finely chopped

For the frosting:

• ½ cup unsalted butter, softened
• 2 cups powdered sugar
• 2 tbsp fresh lime juice
• 2 tbsp fresh mint, finely chopped
• 1 tbsp blackberry puree
• A pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. Cream butter and sugar together until light and fluffy. Add eggs one at a time, then mix in vanilla and lime juice.
4. Gradually add the dry ingredients, alternating with milk, until smooth. Gently fold in the mashed blackberries and chopped mint.
5. Fill cupcake liners ¾ full and bake for 18–20 minutes or until a toothpick comes out clean. Allow the cupcakes to cool completely.

For the frosting:

1. Beat butter until smooth. Gradually add powdered sugar, lime juice, chopped mint, blackberry puree, and a pinch of salt until the frosting is creamy and smooth.
2. Frost the cooled cupcakes with the mint-infused blackberry frosting for a refreshing, vibrant flavor.

These Blackberry Mojito Cupcakes are a fun twist on a classic summer cocktail, blending the sweet and tart flavors of blackberries with the refreshing taste of mint and lime.

They’re a great choice for anyone who enjoys the bright, lively flavors of a mojito!

Raspberry Coconut Cupcakes

These Raspberry Coconut Cupcakes offer a delightful combination of tangy raspberries and tropical coconut, creating a light and airy dessert that’s perfect for summer.

With a hint of coconut in both the cupcake and frosting, and a fresh raspberry surprise inside, they’re sure to be a hit.

Ingredients:

For the cupcakes:

• 1½ cups all-purpose flour
• 1 tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 1 cup sugar
• 2 large eggs
• 1 tsp vanilla extract
• ¼ cup coconut milk
• ½ cup shredded coconut
• ½ cup fresh raspberries (crushed)

For the frosting:

• ½ cup unsalted butter, softened
• 2 cups powdered sugar
• 2 tbsp coconut milk
• 1 tsp vanilla extract
• ½ cup shredded coconut
• Fresh raspberries for garnish

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. Cream butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla extract and coconut milk.
4. Gradually add the dry ingredients, then fold in shredded coconut and crushed raspberries.
5. Fill cupcake liners ¾ full and bake for 18–20 minutes or until a toothpick comes out clean. Let cupcakes cool completely.

For the frosting:

1. Beat butter until smooth. Gradually add powdered sugar and coconut milk, mixing until smooth.
2. Frost the cooled cupcakes and sprinkle with shredded coconut. Top with fresh raspberries for a burst of color and flavor.

These cupcakes are a tropical treat with a perfect balance of sweetness and tartness.

The coconut adds richness while the raspberries keep it light and refreshing—a wonderful option for a summer afternoon.

Lemon Poppy Seed Cupcakes

Lemon Poppy Seed Cupcakes are a classic summer favorite, combining the bright zestiness of lemon with the subtle crunch of poppy seeds.

These cupcakes are light, fluffy, and full of citrus flavor—ideal for a spring or summer gathering.

Ingredients:

For the cupcakes:

• 1½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 1 cup sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2 tbsp lemon zest
• 2 tbsp fresh lemon juice
• 1 tbsp poppy seeds
• ½ cup buttermilk

For the frosting:

• ½ cup unsalted butter, softened
• 2 cups powdered sugar
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1 tbsp buttermilk

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a bowl, whisk together flour, baking powder, baking soda, salt, and poppy seeds.
3. Cream butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla extract, lemon zest, and lemon juice.
4. Gradually add the dry ingredients, alternating with buttermilk, until smooth.
5. Fill cupcake liners ¾ full and bake for 18–20 minutes or until a toothpick comes out clean. Let cupcakes cool completely.

For the frosting:

1. Beat butter until smooth. Gradually add powdered sugar, lemon juice, lemon zest, and buttermilk until the frosting is creamy.
2. Frost the cooled cupcakes and garnish with additional lemon zest or poppy seeds for decoration.

These cupcakes offer a delightful balance of tart lemon and slightly nutty poppy seeds, making them a refreshing treat for any warm-weather gathering.

Their light and airy texture is perfect for a sunny afternoon.

Peach and Cream Cheese Cupcakes

Peach and Cream Cheese Cupcakes combine the juicy sweetness of fresh peaches with the creamy richness of cream cheese frosting.

This combination creates a luscious, decadent cupcake with a summer twist. They’re perfect for any summer BBQ, picnic, or family gathering.

Ingredients:

For the cupcakes:

• 1½ cups all-purpose flour
• 1 tsp baking powder
• ¼ tsp baking soda
• ½ tsp salt
• ½ cup unsalted butter, softened
• 1 cup sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp almond extract (optional)
• 1 cup fresh peach puree (about 2 ripe peaches)
• ¼ cup buttermilk

For the cream cheese frosting:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 3 cups powdered sugar
• 1 tsp vanilla extract
• Fresh peach slices for garnish

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. Cream butter and sugar together until light and fluffy. Add eggs one at a time, then mix in vanilla extract and almond extract (if using).
4. Gradually add the dry ingredients, alternating with peach puree and buttermilk, until smooth.
5. Fill cupcake liners ¾ full and bake for 18–20 minutes or until a toothpick comes out clean. Let cupcakes cool completely.

For the frosting:

1. Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, mixing until creamy.
2. Frost the cooled cupcakes with the cream cheese frosting, and top with fresh peach slices for a sweet, juicy garnish.

These Peach and Cream Cheese Cupcakes are indulgent and full of flavor.

The peach puree infuses the cupcakes with a fresh, fruity sweetness, while the creamy frosting balances everything with a rich, tangy finish. These cupcakes will bring a touch of elegance to any summer event.