Strawberry Lemonade Cupcakes With Fresh Strawberry Buttercream

And….voila!  Here is the final recipe from the Cupcake-A-Thon!

In addition to being “pretty in pink” (love those cute wrappers!), these strawberry lemonade cupcakes turned out to be oh-so-berry delicious.  The cupcakes were perfectly light and moist, with a great balance of the sweet strawberries and oh-so-slight tang of the lemon juice.  But the fresh strawberry buttercream was what had everyone at the concert talking.  They loved it!!  And I’m still getting emails for the recipe…so I suppose that’s a good sign.  :)

So in summary, here are the three cupcake recipes from the evening!  I hope you enjoy them!

Strawberry Lemonade Cupcakes With Fresh Strawberry Buttercream

You will love this easy, quick, super-moist strawberry lemonade cupcakes recipe! Includes directions on how to prepare a fresh strawberry buttercream frosting.

Ingredients:

  • 1 (18.25 oz.) strawberry cake mix
  • 3/4 cup buttermilk
  • 1/2 cup vegetable or canola oil
  • 1/4 cup (4 Tbsp.) lemon juice
  • 4 eggs

Frosting Ingredients:

  • 1/2 cup (1 stick) butter, softened
  • 1/4 cup pureed strawberries (made from fresh or frozen strawberries)
  • 1 tsp. lemon juice
  • 1 tsp. vanilla
  • 3 - 4 cups powdered sugar (adjust to achieve desired consistency)

Directions:

Preheat the oven to 350 degrees. Line 24 muffin cups with paper liners.

Add the cake mix, buttermilk, oil and lemon juice to a large mixing bowl. Beat with an electric mixer on low to medium speed until moistened, about 30 seconds. Add eggs one at a time, until the batter is well-mixed. Increase speed to high and beat until thick and fluffy, 2 minutes longer.

Pour or scoop the batter into the paper liners until they are 2/3 full. Bake for 15-20 minutes, or until a toothpick inserted in the middle comes out clean. Remove from oven and let cupcakes cool on a wire rack.

To Make Frosting:

Cream butter in an electric mixer on medium-speed until smooth and fluffy, about 2-3 minutes. Then add in the strawberries, vanilla and lemon juice, and mix on low-speed until combined. Gradually add in the powdered sugar and mix until combined. Then beat on medium speed until light and fluffy, another 3-5 minutes. (Add in more powdered sugar if consistency is too thin.)

 

***To frost 24 cupcakes as I did (pictured above), I’d recommend making a double batch of the frosting. But if you’re just spreading it on with a knife, one batch should be plenty! :)

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

Ali’s Tip:

I used the Wilton 1M tip to frost these, and the cupcake wrappers are Wilton “Snappy Stripes”.  My local Jo-Ann carries them, or you can purchase them online.

Leave a Comment:





Comments

  1. Flora — April 26, 2010 @ 9:22 pm (#)

    I love all of the cupcake recipes!!! Now I need an excuse to make them…

  2. TaraTakesTheCake — April 26, 2010 @ 9:38 pm (#)

    these look delicious, i adore strawberry frosting!

  3. Michelle — April 27, 2010 @ 12:19 pm (#)

    These are gorgeous. Love the color!

  4. Sarah — April 27, 2010 @ 11:33 pm (#)

    OOOh these look yummmy! Must try them!

  5. Amy S — May 1, 2010 @ 7:44 pm (#)

    I made these and the salted buttercream cupcakes last night for a birthday party. They were so good and were devoured in minutes. My mother-in-love who doesn’t like sweets ate 2!!!

  6. Katherine — May 4, 2010 @ 8:22 pm (#)

    Totally just made these today just for fun, and I must say that they are FANTASTIC! I had a lot of fun making them, especially the buttercream! (It was my first time making buttercream – not that bad!!) :) Thank you for your amazing array of recipes :)

  7. Anna — May 5, 2010 @ 10:59 am (#)

    Was so excited to just figure out how to link your website in my facebook status in which I proclaimed that I will be making these delicious-sounding cupcakes tonight! Your blog adds so much excitement to my life! :-)

  8. Susan M. — May 7, 2010 @ 2:32 pm (#)

    When I first saw the title Strawberry Lemonade Cupcakes, I thought “Hmmm.” Then when I looked at the ingredient list and saw they were made from a cake box mix, then it was “Oh bummer.” I take it back because these cupcakes were so easy to make and so very yummy. The tang in the cupcakes and icing is perfect. This recipe is a keeper and I plan on using it to make my daughter’s pink princess cake for her birthday. Thank you for sharing this recipe! More easy recipes please… :)

  9. Ribiko — June 3, 2010 @ 9:51 pm (#)

    I stumbled to this recipe and just made these cupcakes – they are amazingly delicious!

  10. lady sauce — June 28, 2010 @ 1:07 pm (#)

    hi ali! i was so in the mood to make cupcakes yesterday and wanted to do something different and summery. how happy was i to find this recipe! i took a stab at it as the beginning baker that i am and OH BOY was i impressed with the results. this was my first time making frosting from scratch too and it came out incredible. all my roommates and coworkers are calling me the devil for bringing in such delicious summer treats! thanks for the recipe!

  11. Sandy — February 6, 2011 @ 1:50 am (#)

    I have to say thank you for this recipe! I made these cupcakes today and they were so yummy! Everyone loved them. Definitely will keep this recipe as a favorite.

    I also featured it in my blog, and of course linked back to your original recipe and blog :)

    btw Love your blog and amazing recipes!

  12. Elizabeth — February 23, 2011 @ 1:32 pm (#)

    Cupcakes were delicious! My children ate them before the frosting was ready. I could not get a good consistency with my frosting though. It seemed good until I put it in the bag. I made a double batch, used 9 1/2 cups of confectioners sugar. Any input?

    • jodi — March 22, 2013 @ 12:58 am (#)

      Mine is the same way. I don’t know how to fix it

  13. Amy — March 13, 2011 @ 3:13 pm (#)

    These were really good. This was my first try at icing and I just couldn’t get it as fluffy as yours look. They were still very tasty though.

  14. Angela — April 21, 2011 @ 3:34 pm (#)

    WOW! These sound delicious…I think we will be making them this weekend.

  15. Andrea — June 29, 2011 @ 8:46 am (#)

    A friend shared this post/recipe with me last night. Its perfect for my daughter’s upcoming birthday in July. She has requested Strawberry “Ironman” Cupcakes. This will work out perfect for her Ironman themed 5th birthday party.
    Thank you!

  16. Jessica — July 28, 2011 @ 11:53 am (#)

    Making these for a shower and topping with a slice of candied lemon, wedge of strawberry and a straw. Would you recommend frosting right before the party or can I get away with the day before?

  17. Jenny — August 12, 2011 @ 8:17 am (#)

    I made this recipe and liked it ok, but then I made it again, this time using a lemon cake mix instead of strawberry. It was INSANE how good these were! I highly recommend this combo. I also added a small box of instant vanilla pudding powder. These were so moist! A hit at the party that I took them too. Favorite icing hands down!

    • Jen N. — March 12, 2014 @ 12:28 pm (#)

      I added lemon pudding to a lemon cake mix, then prepared the frosting exactly as directed. FANATASTIC!

  18. Denise — March 13, 2013 @ 12:28 am (#)

    This is on my my FAVORITE frosting recipes. I had no idea you could use fresh strawberries…yum! I used 4 cups of powdered sugar and tasted great, but I think I should have let the butter warm up more to get the fluffiness I was missing.Still delish.(I have to admit I was licking the bowl after I finished my frosting!) Definite keeper :) Trying your vanilla bean cupcakes tomorrow. Thanks!

  19. Alexis — May 20, 2013 @ 10:57 pm (#)

    I made this for my grandma’s birthday, and it was wonderful, however I did change a few things.
    The cake mix that I got had pudding already in it, but I need add instant vanilla pudding mix, about 3/4 of the tiny box (tip from Jenny) and it made it even more moist.
    I also added 1tsp extra lemon juice in the butter cream (I doubled the frosting and we also like tart foods)
    And due to the fact that I was looking for a cake recipe for strawberry lemonade cake and I couldn’t find one that didn’t use jello or an insane amount of butter (paula deen) I looked up cupcake recipes and this one caught my eye. I used two 8″ pans and this recipe was perfect for it.
    As for decoration, I sliced strawberries and made a flower pattern around the cake (courtesy of http://www.realsimple.com/food-recipes/cooking-tips-techniques/baking/decorate-cake-with-strawberries-00000000056167/index.html) then candied lemon and twisted them and put them in the middle (courtesy of http://butteryum.blogspot.com/2010/05/how-to-make-candied-lemon-slices.html)

  20. Celine — June 20, 2013 @ 9:15 pm (#)

    I followed your recipe only gluten free- and it came out fabulous! Thank you so much for this recipe. :)

  21. Sara — June 19, 2014 @ 5:01 pm (#)

    I just made these and O.M.G.! Strawberry lemonade is one of my favorite flavors and when I make them in cupcake form i usually make a lemon cake and a strawberry frosting and I always feel like the lemon cake is way to overpowering but if I switch it around its not noticeable enough lol. In these cupcakes there was an obvious presence of lemon but it wasn’t overpowering. These are SOOOO good! I did add lemon zest to the cake batter and to the frosting and in the frosting I doubled it and added an extra tsp of lemon juice, so 3 tsp total of lemon juice. This is now my go to recipe for strawberry lemonade cupcakes! Thank you so much!

  22. Laura — June 24, 2014 @ 8:52 am (#)

    I have a question. I have made frosting with fresh strawberries before and couldn’t get it to thicken. is there a trick to this?

    • Ali — July 19, 2014 @ 9:53 am (#)

      Hi Laura,

      Your strawberries might have been extra juicy (which is not a bad thing!). :) You can add more powdered sugar to thicken. Good luck!

      ~Ali

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