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Strawberry Lemonade Cupcake Recipe

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
Course Desserts
Cuisine American
Keyword cake mix, cake mix hack, cupcake, cupcakes, strawberry, strawberry cake, strawberry lemonade
Prep Time 20 minutes
Cook Time 15 minutes
Additional Time 10 minutes
Total Time 45 minutes
Servings 36 cupcakes
Author Jesseca

Equipment

Ingredients

Cupcakes

  • 1 15.25 oz box white cake mix
  • 1/4 cup flour
  • 3 oz package strawberry Jell-O
  • 8 oz frozen strawberries thawed and pureed in a blender.
  • 4 large eggs
  • 1/2 cup vegetable oil
  • 1/4 cup water

Lemon Filling

  • 1 (3.4 oz) Lemon Instant Pudding see notes
  • 2 cups cold milk

Additional:

  • Lemon Cream Cheese Frosting see notes for the link
  • lemons or strawberries for decoration
US Customary - Metric

Instructions

Cupcakes

  • Preheat the oven to 350 degrees. Line two muffin tins with paper liners and set aside for later.
  • Stir together the cake mix, flour, jello, blended berries, eggs, oil and water. Whisk until smooth.
  • Divide between the prepared cupcake liners, filling each 2/3 full.
  •  Bake for 12 to 15 minutes or until a toothpick comes out clean.
  • Remove from the pan and allow to cool completely.

Filling:

  • Whisk together the pudding mix and milk. Let it sit for five minutes, or until it begins to thicken.
  • Remove the center of each cupcake using a cupcake corer or paring knife. Fill each hole with a spoonful of the lemon filling. Gently press the removed pieces of the cupcakes back over the filling, covering.

Lemon Cream Cheese Frosting

  • Combine the cream cheese and butter into a stand mixing bowl that is fitted with the paddle attachment.
  • Whip for 2 minutes, or until combined and smooth. Scrape the sides of the bowl and add the lemon zest, lemon juice, and powdered sugar.
  • Mix on low speed until combined.
  • For a fluffier frosting, add 2 tablespoons of cream into the frosting and whip for an additional 3 to 5 minutes, or until the frosting is light and fluffy.

Notes

  • You can use lemon curd or canned pie filling in place of the pudding for the filling.
  • The ingredient measurements for the Lemon Cream Cheese frosting can be found on Dessert Now Dinner Later. 

Nutrition

Serving: 1g