Starting with a cake mix makes these cupcakes super easy but does not skimp on taste.  It’s the extra touches that push these Tangy Strawberry Lemonade Cupcakes beyond most cupcakes. These amazing cupcakes are the best for baby or bridal showers.

How to Make Strawberry Lemonade Cupcakes with Strawberry Buttercream Frosting

These wonderful semi homemade moist lemon cupcakes are just what you need for your summer celebrations!  With a light and fluffy lemon cake, the perfect lemon glaze and an amazing homemade strawberry butter frosting.  These Strawberry Lemonade Cupcakes will be the hit of the party.  Plus….no one will know it all started with a cake mix! Strawberry season is the perfect time to make these strawberry lemon cupcakes for a baby shower!

SEMI HOMEMADE STRAWBERRY LEMONADE CUPCAKES AND LEMON GLAZE INGREDIENTS LIST-full printable recipe below in recipe card

• 1 box of white cake mix (I like Pillsbury)
• 1 (3.4 ounce) instant lemon pudding mix
• ¾ cup vegetable oil
• 3 large eggs
• 1 cup lemon-lime soda
• 1 cup powdered sugar
• 2 tablespoons fresh lemon juice

HOMEMADE STRAWBERRY BUTTERCREAM FROSTING INGREDIENTS LIST-full printable recipe below in recipe card

• 1 teaspoon pink or strawberry lemonade powder + 2 tablespoons warm water
• ½ cup chopped fresh strawberries, room temperature
• 1 cup unsalted butter, at room temperature
• 2 teaspoons strawberry extract
• 2 pounds powdered sugar
• ! For the Topping:
• 1 tablespoon pink or strawberry lemonade powder

STRAWBERRY CUPCAKES EASY RECIPE INSTRUCTIONS

1. Preheat oven to 350°. Line cupcake pan with cupcake liners and set aside.
2. In a large mixing bowl, combine the cake mix, pudding mix, oil, and eggs; beat on medium-high speed for 1 minute.
3. Gradually beat in soda.
4. Using an ice cream scoop, fill wells 2/3 full. Bake 16 minutes or until golden and a toothpick inserted into the center comes out clean.
5. While cupcakes are baking combine powdered sugar and lemon juice until smooth.
6. Let baked cupcakes rest in pan for 10 minutes, take out of pan and onto a wire cooling rack, with a spoon drizzle lemon glaze over each cupcake until all the glaze is gone.
7. Frost cupcakes and sprinkle with pink or strawberry lemonade powder.
8. FOR THE GLAZE: In a small bowl combine the sugar and lemon juice; stir until sugar is dissolved.

STRAWBERRY BUTTERCREAM EASY RECIPE INSTRUCTIONS

1. In a small bowl, add the pink or strawberry lemonade powder and warm water.
2. Stir until dissolved; set aside.
3. Puree the fresh chopped strawberries in a food processor or blender; set aside.
4. In a stand mixer, fitted with the paddle attachment, beat butter until soft and fluffy; add strawberry puree, strawberry extract, lemonade mixture and combine well ( about 3 minutes).
5. Mix in powdered sugar 1 cup at a time until fluffy (for best results mix on medium high 3 minutes).
6. Spoon frosting into a piping bag fitted with a tip. Or spread creamy strawberry frosting on the tops of cupcakes.
7. Add a sprinkle of the pink or strawberry lemonade powder to the top of each frosted cupcake.

Add a Punch of Flavor and Crunch!

For the crunch, add coarse sugar sprinkles to the top of the cupcake and then frost OR add to the top of the frosting. For an add punch of flavor add a sprinkle of pink lemonade power.

Tips for a Tender Moist Cake or Cupcakes

• Good ingredients equals great taste. To send your guests straight to cupcake heaven use only the best ingredients. Like real butter, real vanilla and dark dutch cocoa.
• Never over bake a cupcake. You can never save an over baked cupcake. You’re doing it right when your cupcakes look slightly sunken, rather than peaked. Test them with a toothpick if you’re unsure–if no batter clings to the pick, they’re done.
• Mix batter with a light hand. Baking fluffy, moist cupcakes is all about creating air bubbles in your batter that expand in the oven. If you over mix your batter, you collapse those bubbles. To avoid this mix on a low speed, stopping just as all ingredients blend.
• Let all ingredients come to room temperature before baking. All ingredients incorporate into batter mush more easily if they’re at similar temperatures.
• Baking in advance? Freeze cupcakes. If you’re baking to eat right away, we recommend storing cupcakes at room temperature. But if they’re for tomorrow, freezing will retain their moisture much better than leaving them on a counter overnight.

Easy to Make Strawberry Butter Frosting

HOW TO STORE FROSTING

Frostings that are made with shortening can be stored at room temperature in an air tight container on the counter up to 2 weeks.  Frostings with butter and milk should be stored in the refrigerator with an air tight lid up to 2 weeks or freezer up to 3 months.

TIPS FOR A LIGHT AND FLUFFY FROSTING

• Good ingredients “real” butter not margarine
• Room temperature ingredients
• Be patient…you’ll need to whip the frosting at least 3 to 5 minutes (sometimes I do this step twice).  This will allow air to incorporate into the butter and create the lightness you want.
• That’s it!  It’s really not as hard as you might think.

MORE SEMI HOMEMADE CUPCAKE RECIPES

Below are a few of my favorite semi homemade cupcake recipes using a cake mix. CLICK HERE FOR ALL MY CAKES, QUICK BREADS, AND CUPCAKES USING A CAKE MIX→SEMI HOMEMADE CAKE MIX CREATIONS

• RED VELVET ROCKY ROAD CUPCAKES
• STRAWBERRY PUDDING FILLED CUPCAKES
• LEMON CLOUD CUPCAKES
• S’MORE CUPCAKES
• APPLE CIDER MAPLE SPICE CUPCAKES
• LEMON BLUEBERRY SWIRL CUPCAKES

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