Our strawberry lemonade cupcakes were a Mother's Day treat and loaded with tons of strawberry and lemon flavors. The perfect Summer treat!
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5 from 1 vote

Strawberry Lemonade Cupcakes

Our strawberry lemonade cupcakes were a Mother's Day treat and loaded with tons of strawberry and lemon flavors. The perfect Summer treat!
Prep Time50 mins
Cook Time15 mins
Total Time1 hr 5 mins
Course: Dessert
Cuisine: American
Keyword: Lemonade Cupcakes
Servings: 16 Servings
Calories: 433kcal
Author: Berly's Kitchen

Ingredients

Lemonade Cupcakes

  • 1 18.25 OZ Box of Lemon Cake Mix
  • 1/2 Cup Vegetable Oil
  • 3 Large Eggs
  • 1 Package Lemonade Mix (approximately 1 OZ)

Strawberry Buttercream Frosting

  • 1 Cup Fresh Strawberries
  • 4 Cups Powdered or Confectioner's Sugar
  • 2 Sticks Butter (unsalted and softened)

Instructions

Lemonade Cupcakes

  • Start by pre-heating your oven to 350 degrees F. and remove the butter from your fridge to soften.
  • Next, prepare the lemon cake as directed by combining the mix, vegetable oil, eggs, and lemonade powder in a large bowl. Blend the concoction on medium speed until everything is well-combined.
  • Afterward, line your cupcake pan with liners and transfer the cake batter into the pan. Use 1/4 cup of batter for each serving.
  • Then place the pan into the oven and let everything cook for about 12 to 15 minutes or until the cupcakes are done. Use a toothpick to ensure they have baked long enough.
  • Now, set the finished cupcakes onto a cooling rack and get started on the frosting.

Strawberry Buttercream Frosting

  • First, wash the strawberries and remove the stems. Then, place them into a food processor or blender and pulse them until they are liquefied. 
  • Next, strain the berry puree to ensure all the seeds have been removed. You should have about four tablespoons of strawberries.
  • After that, combine the strawberries, butter, and sugar in a large mixing bowl using a stand or hand mixing. Blend the ingredients until the frosting is smooth and creamy.
  • Lastly, load the icing into a cupcake decorator or using an icing knife, apply the frosting to each cupcake. Make the cupcakes are cooled off, or the frosting will melt. Once all the cupcakes have been iced, serve and enjoy!

Notes

The calorie count is an estimation per cupcake. Please allow the cupcakes to completely before applying the frosting. If needed, place the frosting back your fridge for 15 minutes to stiffen before using. Dessert will hold in your fridge in a sealed container for up to two days.

Nutrition

Calories: 433kcal
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