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
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.)
Did you make this?Let me know how it turned out in the comments below!
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.
I followed your recipe only gluten free- and it came out fabulous! Thank you so much for this recipe. :)
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 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 https://butteryum.blogspot.com/2010/05/how-to-make-candied-lemon-slices.html)
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!
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!
I added lemon pudding to a lemon cake mix, then prepared the frosting exactly as directed. FANATASTIC!
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?
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!
WOW! These sound delicious…I think we will be making them this weekend.
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.
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?
Mine is the same way. I don’t know how to fix it
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!