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A bright and fruity summer dessert, these strawberry lemonade cupcakes will quench any sweet tooth. These cupcakes are made up of a moist lemon cupcake with a hint of pucker, and sweet fluffy strawberry buttercream for an outstanding flavor combination for any backyard BBQ. I’m so excited the weather is finally warming up! Spring has sprung and spring cupcake flavors are in! It’s time to think about all the delicious things that come with spring and summer! ( Because summer is my favorite!) Nothing screams summer like a glass of lemonade. Of course, adding some other fruit flavors makes it extra tasty! These strawberry lemonade cupcakes are bright, fruity, and make the perfect summer treat! Strawberry lemonade cupcakes start with a nice fluffy lemon cupcake. Nice and moist with a hint of tart, just a lemonade should be. Then you top the cupcake with creamy strawberry buttercream. I love using fresh strawberries to make this buttercream. It keeps the whole cupcake full of fresh fruits and provides a heaping dose of sunshine. Although if you love these, you’ll love my Strawberries and Cream Cupcakes as well! These are perfect for pool parties or backyard BBQs. Kids will gobble these up if the adults don’t get to them first! 🙂 It all starts with fresh fruit. Fresh fruit in desserts always tastes best. It is a little bit extra work, but oh so worth it! Fruity cupcake flavors are the best! I love using box cake mixes. They provide a great base to start with and make it easier for beginner bakers to accomplish what they are looking for. Start by following the directions of your vanilla or white cake mix. So add the oil, eggs or water and whatever the directions say. After this is fully combined, you’ll start doctoring the cake mix and adding in the fresh lemon flavor. Add in lemon zest, lemon juice, and lemon extract. Next, add in slightly melted unsalted butter. You’ll want to use soft unsalted butter for this recipe. If you just took it out of the fridge, microwave it in a small bowl for 15-30 seconds (depending on your microwave power) to where it’s soft and just starts to melt. You don’t want to fully melt it and it won’t incorporate all the ingredients as well. Next add in sugar, salt, flour and baking powder. Last, add water. To really allow the lemon flavor to come through the batter, you can allow the mixture to sit in the fridge for 30 minutes to 1 hour to let all the flavors meddle together. Once you take it back out, give it a good mix and then pour/scoop into greased muffin cups (or use cupcake liners.) Cook on 350F for 20-25 minutes or until toothpick comes out clean. Fresh strawberries are what make this buttercream just utterly delicious. I have heard of people using freeze-dried strawberries as well, but nothing beats freshness! Cut and remove most of the center of the strawberries and the green tops. Cook in a small saucepan for 10 minutes on medium heat. The mixture will bubble, stir occasionally. Once the strawberries are cooked down, pour and strain in a sieve to remove the seeds. Allow them to cool. While the strawberry mixture is cooling, cream butter till fluffy. You’ll want it soft but not melted. If you accidentally melt it too much, just stick it in the fridge for a few minutes to firm up! Add in strawberry mixture and combine. Now, add powdered sugar one cup at a time until frosting is to desired consistency. Last, add a pinch of salt to balance out the sweetness. A bright fruity summer dessert! A moist, fluffy lemon cupcake with a sweet strawberry buttercream for a delicious backyard party treat. Preheat 350F. Grease or line cupcake pan with cupcake liners and set aside. In a large bowl, follow instructions on cake mix box. (So add however much eggs, oil, and water) Next, add in lemon zest, lemon juice and lemon extract. After, add in butter, sugar, flour, salt and water. Mix until combined. Pour/scoop batter into muffin cups until 3/4 full. Bake for 20 minutes or until toothpick comes out clean. Cut strawberries and remove most of center and green tops. In a small saucepan, cook chopped strawberries on medium heat. Allow the mixture to bubble for 10 minutes, stirring occasionally. Cook until strawberries are fully cooked down. Remove from heat and strain mixture in sieve to remove seeds. Allow to cool. In a large bowl, cream sugar and softened butter together until fluffy. Add in strawberries and combine. Add in powdered sugar one cup at a time until it reaches your desired consistency. Add a pinch of salt to balance the sweetness and stir. Frost Cupcake using an M1 or a 2D. Garnish with strawberries and/or a slice of lemon and then DEVOUR! 🙂 This is a doctored box cake mix. You should follow the ingredients for the cake mix including the egg, oil and water. Then you will add the extra ingredients listed above. Need more delicious recipes? 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Strawberry Lemonade Cupcakes
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Strawberry Lemonade Cupcakes
Ingredients
Lemonade Cupcake
Strawberry Buttercream
Instructions
Lemonade Cupcake
Fresh Strawberry Buttercream
Assembly
Recipe Notes
Strawberry Lemonade Cupcakes
Servings 24
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