Luscious Strawberry Lemonade Cupcakes with Creamy Frosting
Delight in the refreshing flavors of summer with these Luscious Strawberry Lemonade Cupcakes. Bursting with the sweetness of fresh strawberries and a zesty lemon finish, these cupcakes are the perfect sweet treat for any occasion. Topped with a creamy lemon-infused cream cheese frosting, they are not just a dessert; they are a celebration. Perfect for birthday parties, picnics, or as a delightful treat to share with friends and family, these cupcakes will surely impress and satisfy everyone’s sweet tooth.
24
Servings
125
Calories
13
Ingredients
Ingredients
white cake mix
1 (18 1/4 ounce) package (prepared)
strawberry gelatin
1 (3 ounce) package (dry)
mashed fresh strawberries
1 cup (mashed (1 and 1/2 c. whole = 1 c. mashed))
vegetable oil
1 cup (liquid)
buttermilk
1/2 cup (liquid)
eggs
4 (large)
shortening
1/2 cup (softened)
unsalted butter
1/2 cup (softened)
cream cheese
1 (8 ounce) bar (softened)
vanilla extract
1 tablespoon (liquid)
powdered sugar
2 lbs (sifted)
salt
1/2 teaspoon (ground)
fresh lemon juice
1-2 tablespoons (freshly squeezed)
Instructions
1
Preheat your oven to 350°F (175°C) and line your cupcake pans with paper liners.
2
In a large mixing bowl, combine the white cake mix and strawberry gelatin. Whisk them together until thoroughly mixed.
3
Create a well in the center of the dry ingredients and add the mashed strawberries, vegetable oil, buttermilk, and eggs.
4
Using a hand mixer or stand mixer, beat the mixture on low speed until blended. Scrape down the sides of the bowl and continue to beat at medium speed for an additional 2 minutes until the batter is smooth.
5
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
6
Bake in the preheated oven for 15-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
7
While the cupcakes cool, prepare the lemon cream cheese frosting. In a medium mixing bowl, cream together the softened shortening, butter, and cream cheese until smooth and fluffy.
8
Add the vanilla extract and mix until well combined.
9
In a separate bowl, sift together the powdered sugar and salt. Gradually add this mixture to the creamed mixture, mixing well after each addition.
10
Finish by adding the fresh lemon juice. Mix until the frosting is light and creamy.
11
Once the cupcakes are fully cooled, generously frost each one with the lemon cream cheese frosting.
12
For a beautiful presentation, top each frosted cupcake with a fresh strawberry slice and a sprinkle of lemon zest. Enjoy your delightful Strawberry Lemonade Cupcakes!
Nutrition Information
6.25g
Fat
15g
Carbs
1.25g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Strawberry Lemonade Cupcakes?
They are a refreshing summer dessert featuring a strawberry-infused cake made with fresh strawberries and a zesty lemon cream cheese frosting.
How many servings does this recipe yield?
This recipe makes 24 servings.
What is the calorie count per cupcake?
Each cupcake contains approximately 125 calories.
What oven temperature is required?
Preheat your oven to 350°F (175°C).
What type of cake mix is needed?
The recipe calls for one 18 1/4 ounce package of white cake mix.
Do I need to prepare the strawberry gelatin?
No, use one 3 ounce package of strawberry gelatin in its dry form.
How should the fresh strawberries be prepared?
You need 1 cup of mashed fresh strawberries, which is roughly equivalent to 1.5 cups of whole strawberries.
What kind of oil should I use for the batter?
The recipe specifies using 1 cup of vegetable oil.
Does the recipe require buttermilk?
Yes, you will need 1/2 cup of liquid buttermilk.
How many eggs are used in the cupcakes?
The recipe requires 4 large eggs.
How long should I beat the cupcake batter?
After blending on low, beat the mixture at medium speed for 2 minutes until smooth.
How full should I fill the cupcake liners?
Divide the batter evenly, filling each liner about 2/3 full.
What is the baking time for these cupcakes?
Bake them for 15-20 minutes in a preheated oven.
How do I check if the cupcakes are done?
Insert a toothpick into the center; it is done if the toothpick comes out clean.
How long should cupcakes cool in the pan?
Allow the cupcakes to cool in the pan for 5 minutes before moving them to a wire rack.
What are the ingredients for the frosting?
The frosting consists of shortening, unsalted butter, cream cheese, vanilla extract, powdered sugar, salt, and fresh lemon juice.
Should the butter and cream cheese be softened?
Yes, for a smooth and fluffy frosting, the shortening, butter, and cream cheese should all be softened.
How much vanilla extract is used in the frosting?
The recipe uses 1 tablespoon of liquid vanilla extract.
How much powdered sugar is required for the lemon frosting?
You will need 2 lbs of sifted powdered sugar.
Is salt added to the frosting?
Yes, 1/2 teaspoon of ground salt is sifted with the powdered sugar.
How much lemon juice goes into the frosting?
The recipe calls for 1-2 tablespoons of freshly squeezed lemon juice.
What is the fat content per serving?
Each serving contains 6.25g of fat.
How many carbohydrates are in one cupcake?
There are 15g of carbohydrates per serving.
What is the protein content per cupcake?
Each cupcake provides 1.25g of protein.
How should I decorate the finished cupcakes?
Top each frosted cupcake with a fresh strawberry slice and a sprinkle of lemon zest.
Is this recipe good for picnics?
Yes, these cupcakes are described as a perfect treat for picnics, parties, and family gatherings.
What is the first step of the recipe?
Preheat your oven to 350°F and line your cupcake pans with paper liners.
Do I need a specific type of butter?
The recipe specifically calls for unsalted butter.
How many total ingredients are needed?
There are a total of 13 ingredients in this recipe.
What tool should I use to mix the batter?
You can use either a hand mixer or a stand mixer.