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.
15.25 ounces lemon cake mix, 1 cup water, 3 large eggs, 3.4 ounces vanilla instant pudding, ¾ cup sour cream, ½ cup vegetable oil, 1 ounce lemonade mix, 2 teaspoons pure vanilla extract
Fill each cupcake liner ⅓ 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 puree until the desired consistency is reached.
4 cups powdered sugar, 1 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.
See post for storage recommendations.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 cupcake. Actual calories will vary.*For more information, tips, and answers to frequently asked questions, please refer to the post.