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5 from 1 vote

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.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Dessert
Cuisine: American
Keyword: christmas, cupcake, easter, thanksgiving
Servings: 24 cupcakes

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.)