These Strawberry Lemonade Cupcakes are like a little taste of summer. Using a cake mix with added lemon flavor makes them yummy. However, add some strawberry buttercream frosting and oh my !
Strawberry Lemonade Cupcakes
Cupcakes are always a quick easy dessert or snack for your kids or grandkids. In the past we have shared some fun ones. Easter Bunny Cupcakes were a huge hit with my granddaughter. The little ones also liked it when I made the Easy Snowman Cupcakes.
It has been hard to stay motivated during this crazy time in our life. I have been trying to focus on working on my blog and learning more about photography and writing. When it comes to making new recipes, I have been trying to focus on summer dishes. Whether I am doing main dishes, drinks or desserts, I’m going with a summer theme. Trying to focus on sunshine and warmth has definitely helped, even if in reality, it’ is 45* lol. Soon it will be swimming and baseball games. Or so we can hope anyway.
Making these cupcakes were quite easy. Using a white cake mix and adding lemon juice and lemon zest gives them the lemonade flavor. Using fresh strawberries to make a puree adding it to a buttercream frosting gives it the strawberry lemonade taste.
How to Make Strawberry Lemonade Cupcakes :
INGREDIENTS NEEDED:
- White Cake Mix
- Eggs
- Milk
- Vegetable Oil
- Lemon Zest
- Lemon Juice
Buttercream Frosting
- Powdered Sugar
- Softened Butter
- Vanilla Extract
- Lemon Juice
- Fresh Strawberries
DIRECTIONS:
- Preheat oven and Line muffin cups with paper liners.
- In a large bowl, combine the first 6 ingredients; beat on low 30 seconds. Beat on medium 2 minutes. Fill prepared cups half full. Bake
- Cool
- For Frosting- in a large bowl, combine all ingredients,(puree Strawberries ) except additional strawberries; beat until smooth.
- Frost -Garnish with fresh strawberries and lemon peels
Ingredients for Cupcakes
Making the Cupcakes
Strawberry Lemonade Cupcakes
Equipment
- OVEN
- Electric Mixer
Ingredients
- 1 Box White cake mix
- 3 Large Eggs room temperature
- 1/2 cup 2% milk or milk of choice
- 1/3 cup Vegetable oil
- 2 tbsp Lemon Zest
- 2 Tbsp Lemon Juice
Strawberry Buttercream Frosting
- 4 cups confectioners' sugar
- 1 cup butter soft
- 1/4 cup pureed fresh strawberries
- 1 tsp vanilla extract
- 1 tsp lemon juice
- fresh strawberries as garnish
Instructions
- Cupcakes
- Preheat oven to 350°. Line 18 muffin cups with paper liners.
- In a large bowl, combine the first 6 ingredients; beat on low 30 seconds. Beat on medium 2-3 minutes. Fill prepared cups half full. Bake until a toothpick inserted in center comes out clean, 18-21 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely.
Strawberry Buttercream Frosting
- For the frosting, combine all ingredients in a mixing bowl except additional strawberries; beat with an electric mixer on medium/high until smooth
- Frost cupcakes and garnish with fresh strawberries and/or lemon peels or wedges
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I have the grandkids next weekend and I think they’ll like this!
Perfect – love you
Hope you are having a great week and thanks so much for sharing with us at Full Plate Thursday and sure hope you will come back soon!
Miz Helen