Strawberry Lemonade Cupcake Recipe
Cook time: 
Total time: 
Yield: 24 cupcakes
Lemon Cupcakes
  • 1 box white cake mix
  • ⅓ cup oil
  • 3 eggs
  • 1 cup sour cream
  • ½ cup milk
  • zest from 3 small lemons
  • ¼ cup fresh lemon juice (about 3 small lemons)
Strawberry Buttercream Frosting
  • 2 cups chopped strawberries
  • 2 cups unsalted butter, softened
  • 3 cup powdered sugar, sifted
  • 1 tsp. vanilla extract
  • 1.5 tbsp milk
Lemon Cupcakes
  1. Preheat oven to 350 degrees
  2. Sift cake mix into large bowl
  3. Add oil, sour cream and milk to cake mix and mix until smooth in a stand mixer with whisk attachment or with hand mixer
  4. Add lemon zest and lemon juice and mix until just combined (be sure to strain the seeds and lemon chunks out of the freshly squeezed juice before adding to cake mix.)
  5. Add eggs one at a time and mix well between each
  6. Fill cupcake liners ¾ full (about ¼ cup - these cupcakes do not rise much)
  7. Bake 15-20 minutes or until toothpick comes out clean when inserted
  8. Remove from oven and let sit for 2 minutes, then remove cupcakes from pan and let them cool completely before frosting
Strawberry Buttercream Frosting
  1. Puree strawberries in blender or food processor
  2. Heat pureed strawberries in saucepan on low-medium heat until boiling. Simmer for 15-20 minutes, stirring frequently.
  3. Remove from heat and let sit until completely cooled
  4. Once strawberry sauce is cooled, strain into a separate bowl to remove chunks and seeds.
  5. In stand mixer beat butter until smooth and fluffy
  6. Add 1 cup powdered sugar to butter and mix well
  7. Mix in half of pureed strawberries
  8. Add another cup powdered sugar, then remaining strawberries, then final cup of powdered sugar, mixing well between each addition
  9. Add milk and continue to mix until frosting is the consistency that you want (the frosting will be whippy)
  10. Add frosting to piping bag with desired piping tip and pipe in circular motion onto completely cooled cupcakes (I used a 16 inch piping bag and a Wilton 1M Open Star piping tip)
Recipe by Poppy + Grace at