Strawberry Lemonade Cupcakes

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.

Searching for more summer favorites? Nothing beats the heat like a tall glass of ice cold Lemonade. Try it with berries in my Strawberry Lemonade or even frozen with my Frosted Lemonade Recipe! This quick dessert embodies the flavor of summer, but in cupcake form!

RECIPE FEATURES

• Cake Mix Hack: This recipe starts with my fan-favorite Strawberry Cupcake. They are my mom’s all-time favorite and the most requested from her and my sister.
• Beginner Baking Recipe: No-fail, thanks to the cake mix.
• Freezer Friendly: Bake and freeze the cupcakes for later.

These straberry lemon cupcakes are perfection. Perfectly fluffy and moist cake is bursting with strawberry flavor with a tangy citrus filling. Bonus? The recipe uses frozen berries, which means you don’t have to wait for berry season to whip up a batch!

I like to think this is the perfect flavor combination for summer. Sweet berries with a hint of lemon flavor topped with the most incredible cream cheese frosting. A family favorite that I am sure you will fall in love with too!

STRAWBERRY LEMON CUPCAKE 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 Candied Strawberry OR Candied Lemon Slice on the top to give it a little WOW factor.

HOW TO MAKE STRAWBERRY CAKE MIX CUPCAKES

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.

RECIPE TIPS

• 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!

MORE MUST-TRY STRAWBERRY RECIPES

• No-Churn Strawberry Ice Cream
• Strawberry Cheesecake Ice Cream
• Cheesecake Stuffed French Toast with Strawberries
• 5-Minute Strawberry Cake

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5 from 1 vote

Easy Strawberry Lemonade Cupcakes

Created by: Jesseca

Course Desserts

Cuisine American

Prep Time 20 minutes

Cook Time 15 minutes

Additional Time 10 minutes

Total Time 45 minutes

36 cupcakes

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

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Ingredients

 

US CustomaryMetric

 

1x2x3x

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

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

Strawberry Frosting:

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

Assembly:

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

Nutrition

Serving: 1g | Calories: 203kcal | Carbohydrates: 25g | Protein: 1g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Cholesterol: 43mg | Sodium: 88mg | Sugar: 22g

Equipment

Scoop

Brown Cupcake Liners

Cupcake Pan

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