Custom Search

Sunday, July 26, 2015

Strawberry Lemonade cupcakes

Strawberry Lemonade Cupcakes With Fresh Strawberry Buttercream


You will love this easy, quick, super-moist strawberry lemonade cupcakes recipe! Includes directions on how to prepare a fresh strawberry buttercream frosting.


  • 1 (18.25 oz.) strawberry cake mix
  • 3/4 cup buttermilk
  • 1/2 cup vegetable or canola oil
  • 1/4 cup (4 Tbsp.) lemon juice
  • 4 eggs

Frosting Ingredients:

  • 1/2 cup (1 stick) butter, softened
  • 1/4 cup pureed strawberries (made from fresh or frozen strawberries)
  • 1 tsp. lemon juice
  • 1 tsp. vanilla
  • 3 - 4 cups powdered sugar (adjust to achieve desired consistency)


Preheat the oven to 350 degrees. Line 24 muffin cups with paper liners.
Add the cake mix, buttermilk, oil and lemon juice to a large mixing bowl. Beat with an electric mixer on low to medium speed until moistened, about 30 seconds. Add eggs one at a time, until the batter is well-mixed. Increase speed to high and beat until thick and fluffy, 2 minutes longer.
Pour or scoop the batter into the paper liners until they are 2/3 full. Bake for 15-20 minutes, or until a toothpick inserted in the middle comes out clean. Remove from oven and let cupcakes cool on a wire rack.

To Make Frosting:

Cream butter in an electric mixer on medium-speed until smooth and fluffy, about 2-3 minutes. Then add in the strawberries, vanilla and lemon juice, and mix on low-speed until combined. Gradually add in the powdered sugar and mix until combined. Then beat on medium speed until light and fluffy, another 3-5 minutes. (Add in more powdered sugar if consistency is too nifthin.)
***To frost 24 cupcakes as I did (pictured above), I’d recommend making a double batch of the frosting. But if you’re just spreading it on with a knife, one batch should be plenty! :)

No comments:

Post a Comment

I love comments so if you have a minute leave me your thoughts on the above post