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!
- Mayan Chocolate Cupcakes with Cocoa-Cinnamon Buttercream
- Vanilla Almond Cupcakes with Salted Caramel Buttercream
- Strawberry Lemonade Cupcakes with Fresh Strawberry Buttercream
Strawberry Lemonade Cupcakes With Fresh Strawberry Buttercream
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 24 cupcakes
Description
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 extract, store-bought or homemade
- 3 – 4 cups powdered sugar (adjust to achieve desired consistency)
Instructions
- 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.)
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.
Yesterday, while I was at work, my sister stole my apple ipad and tested to see if it can survive a 25 foot drop, just so she can be a youtube sensation. My iPad is now broken and she has 83 views. I know this is totally off topic but I had to share it with someone!
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?
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
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!