These Strawberry Lemonade Cupcakes are full of amazing flavor, and are so easy to make. They are the perfect spring or summer dessert. They are light and rich and definitely a hit.
ServingServing: 24
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Total Time 35 minutesminutes
Ingredients
Lemon Cupcakes
15.25ounceslemon cake mix, 1 package
1vanilla instant pudding mix, small package
4eggs
¾cupwater
¾cupvegetable oil
1cupsour cream
2Tablespoonslemon juice
Strawberry Lemonade Buttercream Frosting
1cupbutter, 2 sticks, softened to room temperature
In a large mixing bowl, combine cake mix and pudding.
Add eggs and beat until smooth. Add water, oil, sour cream and lemon juice and mix until combined.
Fill cupcake tins 2/3 of the way full with batter.
Bake for 15-20 minutes, or until an inserted toothpick comes out clean.
Let the cupcakes cool completely.
For the frosting, beat all ingredients together until light and fluffy.
Pipe onto cooled cupcakes and top with sprinkles and fresh lemon zest, if desired.
Notes
For this particular recipe, you don’t necessarily need to refrigerate them before serving, however, we highly recommend it.Refrigerating them before serving allows the frosting to set up a little better, as well as the texture of the cupcake is a little more moist.If you are serving them a little later on, or in a couple of hours, we also recommend storing them in an airtight container in the fridge.