Strawberry Lemonade Cupcakes with Cake Mix
Servings: 20 Servings
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
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 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 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 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.
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.
Nutrition Facts
Strawberry Lemonade Cupcakes with Cake Mix
Serving Size
1 cupcake
Amount per Serving
Calories
356
% Daily Value*
Fat
18
g
28
%
Saturated Fat
8
g
40
%
Trans Fat
0.5
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
4
g
Cholesterol
54
mg
18
%
Sodium
275
mg
11
%
Potassium
48
mg
1
%
Carbohydrates
49
g
16
%
Fiber
0.4
g
2
%
Sugar
39
g
43
%
Protein
2
g
4
%
Vitamin A
374
IU
7
%
Vitamin C
5
mg
6
%
Calcium
63
mg
6
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
