Strawberry Lemonade Cupcakes
My strawberry lemonade cupcakes start with a box of lemon cake mix, vanilla pudding, eggs, and even some instant lemonade mix! They’re soft, fluffy, and have the best fresh strawberry buttercream swirled over the tops.
These strawberry lemonade cupcakes are summer in cupcake form. They start with a box of lemon cake, some instant pudding, and sour cream. I even add in some lemonade mix (think Country Time) to amp up the flavor. Then I top them with the best homemade strawberry frosting and garnish with a cute straw and a lemon wedge.
They take around an hour to make (maybe a little more depending on your speed in the kitchen). You’ll get about 20 soft, flavorful cupcakes that are perfect for sharing!
If you love these, don’t miss my strawberry lemonade cake! It’s made using a similar recipe but I add a sweet lemon glaze between the cake and strawberry frosting.
Kim’s Cupcake Making Tips
Don’t overmix the batter. Overmixing whips in extra air and over develops gluten, causing the cupcakes to get tough, sink in the center, or dome.
Let the cupcakes cool completely before frosting. If you frost warm cupcakes, that buttercream is going to melt and slide right off.
About the strawberry purée. Some people report using too much purée makes the buttercream runny. I’ve never had that issue personally. My recommendation is to start with less and add only enough to get the frosting to the desired consistency.
Ingredients on the box: Use the ingredients listed on your box of cake. Then add these extra ingredients: vanilla pudding, sour cream, lemonade mix (like Country Time), and vanilla extract. The ingredients listed on the box are usually eggs, water, and oil but the amounts vary by brand.
Common Cupcake Questions
How can I fix a runny frosting?
I touched on this in the tips but wanted to go more in depth here. It’s important to determine if the frosting is runny due to the purée or loose because of the butter being too warm.
- If it’s runny or soupy, that’s a purée issue. I highly recommend starting with less strawberry purée and only adding it a little at a time. If you’re past that point, add 1 tablespoon of powdered sugar in increments until the frosting thickens back up. Do keep in mind that adding extra sugar will change the flavor.
- If the frosting is loose and won’t hold it’s shape, that’s probably a butter issue. The butter was likely too warm when you started to make the frosting or it got too warm during the process. Pop the mixture into the fridge or freezer for a few minutes to firm up than whip it again to redistribute the sugar and strawberry purée. That will make it easier to apply to the cupcakes. Transfer the cupcakes to the fridge to keep the frosting cold.
What caused my cupcakes to sink?
Cupcakes that look fantastic when they come out of the oven but sink as they cool are usually over mixed. I always follow the mixing instructions on whatever cake mix I buy. Usually the instructions say to mix for two minutes; setting a timer is helpful. If they get over mixed there’s too much air added. That causes the cupcakes to collapse as they cool.
Another common reason cupcakes sink is drastic temperature changes like opening and closing the oven door to check for doneness. Set a timer and visually check the cupcakes before opening the door to check with a toothpick. If the time says 15 to 18 minutes, I start checking around the 16 minute mark and only open the oven if the cupcakes look done.
Storing Leftover Cupcakes
If you happen to have leftover cupcakes, they need to be stored in the fridge. Place them in a sealable container, and they’ll stay good for 3 to 4 days. You can freeze unfrosted cupcakes! This is a great way to prep them ahead of time and add the frosting just before serving.
Wrap individual cupcakes in plastic wrap and foil, then drop them into a freezer bag or freezer-safe container. They’ll stay good for about 2 months. Thaw in the fridge when you’re ready to frost them. Make sure they’re completely thawed before adding the frosting.
Ingredients
Lemonade Cupcakes
- 15.25 ounces lemon cake mix, 1 box
- 1 cup water
- 3 large eggs
- 3.4 ounces vanilla instant pudding, or lemon instant pudding
- ¾ cup sour cream
- ½ cup vegetable oil
- 1 ounce lemonade mix, similar to Country Time
- 2 teaspoons vanilla extract
Strawberry Buttercream
- 1 cup fresh strawberries, washed and hulled
- 4 cups powdered sugar
- 1 cup unsalted butter, softened
💌 Don’t forget to save this recipe!
Instructions
For the Cupcakes
- Preheat the oven to 350°F, and line 2 cupcake pans with liners. Set aside.
- In a large bowl, use a hand mixer to combine the cake mix, water, eggs, pudding mix, sour cream, vegetable oil, lemonade mix, and vanilla. Mix for about 2 minutes, according to the box directions.15.25 ounces lemon cake mix1 cup water3 large eggs3.4 ounces vanilla instant pudding¾ cup sour cream½ cup vegetable oil1 ounce lemonade mix2 teaspoons vanilla extract
- Fill each cupcake liner ⅓ to ½ of the way full.
- Bake for 15 to 18 minutes or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely before frosting.
For the Frosting:
- Place the strawberries into a food processor or blender, and process until smooth. Pour through a mesh strainer to remove the seeds, then set aside.1 cup fresh strawberries
- In a large mixing bowl, use a hand mixer to combine the powdered sugar and butter. Slowly begin to add the strawberry purée until the desired consistency is reached.4 cups powdered sugar1 cup unsalted butter
- Add the buttercream to a piping bag fitted with a tip, and frost the cooled cupcakes.
- For an extra touch, add a fun straw, a lemon slice, or a piece of strawberry to the cupcakes.
Notes
- There is enough buttercream to lightly frost the cupcakes. If you plan to use a lot of frosting, consider making 1.5 times the amount.
- The total time of about an hour is how long it takes me to make these from start to finish. If you’re new in the kitchen, it may take a little longer. One time-saving thing I do is make the strawberry buttercream when the cupcakes are almost cool. That way, when they’re done, the frosting is ready to go.
- Store leftover cupcakes in the fridge for 3 to 4 days. You can freeze unfrosted cupcakes for up to 2 months. Frosted cupcakes don’t freeze well.
These look so delicious. I will try them out at my kiddos birthday party! I never thought to mix cupcakes with lemonade but love the concept!