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Strawberry Lemonade Cupcakes

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These scrumptious strawberry lemonade cupcakes start with a cake mix. Filled with sweet lemon curd and topped with the most incredible strawberry frosting. The perfect summer treat.

strawberry lemonade cupcake recipe

This cupcake recipe is what I like to call semi-homemade. It starts with a cake mix, but there are some key changes that take this to bakery level!

Truly no-fail and filled with strawberry lemon flavor that is perfect for summer.

Recipe Features

  • Cake Mix Hack
  • Beginner Baking Recipe
  • Easy Decoration Ideas
strawberry lemonade cupcakes lemons

Strawberry Lemonade Cupcake Recipe Ingredients:

I feel like I should give you a quick peek at the thought process behind this easy cupcake recipe. It came together by combining recipes I already use and love.

I used my strawberry cupcake recipe, filled them with lemon curd from my friend Tried and Tasty, and topped them with strawberry cream cheese frosting. Easy Peasy.

  • White Cake Mix
  • All-Purpose Flour
  • Strawberry Jell-O
  • Strawberries
  • Eggs
  • Oil
  • Water
  • Butter
  • Powdered Sugar
  • Cream
  • Vanilla
  • Lemon Curd

For a quick and easy decoration consider placing lemon slices OR candied lemon slice on the top to give it a little WOW factor.

strawberry lemonade cupcakes

Step by Step Instructions

Cupcakes:

  1. Preheat the oven to 350 degrees. Line two muffin tins with paper liners and set aside.
  2. Place the first 7 ingredients into the bowl of an electric mixer. Blend on medium speed until smooth. 
  3. Divide into you prepared cups filling 3/4 full.
  4. Bake for 15 minutes or until a toothpick comes out clean.
  5. Remove from the pan and allow to cool completely.

Strawberry Frosting:

  1. Add the butter to the bowl of an electric mixer. Beat with the paddle attachment for two minutes.
  2. Add the powdered sugar, one cup at a time until incorporated.
  3. Add the strawberry pure and vanilla. Beat on medium speed for 5 minutes, adding cream if needed.

Assembly:

  1. Remove the center of the cooled cupcake with a pairing knife or by using my method to fill a cupcake.
  2. Add a heaping spoonful of lemon curd to the cupcake. Press the removed portion back into the top of the cake.
  3. Spread or pipe frosting on top of the cupcake and serve.
strawberry lemonade cupcakes with candied lemons

Tips and FAQs

  • The cupcakes can be made two days in advance.
  • If you aren’t feeling the candied lemons you could try out some candied strawberries, or just stick a fresh strawberry right on the top! I used a large star tip to get that frosting swirled so pretty. The cute yellow liners were from Pick Your Plum. I got them ages ago to use at my Waffle Bar Baby Shower. The extras happened to be perfect for this bright and cheery recipe!

Related Recipes:

Strawberry Lemonade Cupcakes

Strawberry Lemonade Cupcakes

Yield: 36 cupcakes
Prep Time: 20 minutes
Cook Time: 15 minutes
Additional Time: 10 minutes
Total Time: 45 minutes

These scrumptious strawberry lemonade cupcakes start with a cake mix. Filled with sweet lemon curd and topped with the most incredible strawberry frosting. The perfect summer treat

Ingredients

Cupcakes

  • 1 (15.25 oz ) box white cake mix
  • 1/4 cup flour
  • 3 oz package strawberry Jell-O
  • 10 oz frozen strawberries, thawed and pureed in a blender. 1/4 cup reserved for the frosting.
  • 4 large eggs
  • 1/2 cup vegetable oil
  • 1/4 cup water

Frosting

  • 1 cup butter
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract

Additional:

  • lemon curd
  • lemons or strawberries for decoration

Instructions

  1. Preheat the oven to 350 degrees. Line two muffin tins with paper liners and set aside.
  2. Place the first 7 ingredients into the bowl of an electric mixer. Blend on medium speed until smooth. 
  3. Divide into you prepared cups filling 3/4 full.
  4. Bake for 15 minutes or until a toothpick comes out clean.
  5. Remove from the pan and allow to cool completely.

Strawberry Frosting:

  1. Add the butter to the bowl of an electric mixer. Beat with the paddle attachment for two minutes.
  2. Add the powdered sugar, one cup at a time until incorporated.
  3. Add the strawberry and vanilla. Beat on medium speed for 5 minutes.

Assembly:

  1. Remove the center of the cooled cupcake with a pairing knife or by using my method to fill a cupcake.
  2. Add a heaping spoonful of lemon curd to the cupcake. Press the removed portion back into the top of the cake.
  3. Spread or pipe frosting on top of the cupcake and serve.

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Nutrition Information:
Yield: 36 Serving Size: 1
Amount Per Serving: Calories: 203Total Fat: 12gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 43mgSodium: 88mgCarbohydrates: 25gFiber: 0gSugar: 22gProtein: 1g
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