These Strawberry Lemonade Cupcakes are a burst of sunshine in your mouth! Tangy lemon cake, sweet strawberry frosting, and fresh garnishes make for a perfect treat.
Ingredients
Cupcakes
15.25ouncelemon cake mix
3large eggsor as called for on the box
1cupwateror as called for on the box
½cupvegetable oilor as called for on the box
Frosting
1cupfreeze dried strawberries
1cupunsalted butterroom temperature
3cupsconfectioners sugar
pinchsaltoptional
4-5Tablespoonsheavy cream
1teaspoonvanilla extract
1Tablespoonlemon zest
fresh lemon wheels and strawberry slicesfor garnish
Instructions
Preheat your oven to 350ºF. Line a muffin tin with cupcake liners.
In a large mixing bowl, prepare lemon cake mix according to the box directions.
Pour the batter evenly into cupcake liners, and bake according to the time given on the box. Remove from the oven and allow to cool for 5-10 minutes in the tin before transferring them to a cooling rack to cool fully.
Use a food processor to grind the freeze-dried strawberries into a fine powder. Set aside.
In the bowl of a stand mixer or in a large bowl using a hand mixer, beat the butter on medium speed until smooth.
With the mixer on low, gradually add the powdered sugar, strawberry powder, and salt to the bowl, mixing until combined.
Add the vanilla, lemon zest, and 4 Tablespoons of the heavy whipping cream. Mix on medium speed until smooth and creamy.
If needed, add additional heavy cream, 1-2 teaspoons at a time, to thin the frosting to the desired consistency.
Once cooled fully, frost cupcakes. Garnish with a lemon wedge and a slice of strawberry before serving, if desired.
Notes
Cupcakes can be stored at room temperature for up to 1 day. Refrigerate in an airtight container for longer storage.
Bring strawberry lemonade cupcakes to room temperature before serving or enjoy chilled.
Milk may be used instead of heavy cream, but the buttercream frosting won't be as creamy.
The frosting should be spreadable but firm enough to stand up on a cupcake. If the frosting isn’t firm enough, you can mix in additional confectioners sugar 1-2 Tablespoons at a time.
Use a piping bag with a star tip to pipe frosting on the cupcakes or ice using a spatula or butter knife.