Strawberry Lemonade Cupcakes

I obviously have a thing for fruity summer drinks, and really, really enjoyed the strawberry lemonade I made earlier this summer.  I also have a thing for cupcakes (who doesn’t?).  They are tiny, delicious, easy to make and come in tons of different flavors.   This recipe combines two of my favorite things and results in something that is absolute fabulousity!  I made them for Lil Sis and she is begging me for more.  The fresh strawberries, lemon juice, and lemon curd give them a huge taste.  And, I swear that even though they are cupcakes and not a cold beverage, the flavors cooled me off on a hot summer day.

I know there are those that look down on using boxed cake mix.  So I’m just going to say this: yes, scratch is usually better.  But mix is fast and easy and if you use good ingredients and homemade icing, it will taste almost as great.  Plus, sometimes you just need a cupcake in a bad, bad way and don’t have time to measure lots of stuff very carefully.

Ingredients:

For cupcakes:
1 package white cake mix
1 (3 ounces) package strawberry jello
1 cup mashed fresh strawberries (1 ½ cups whole=1 cup mashed)
1 cup vegetable oil
½ cup buttermilk
4 eggs

For lemon-cream cheese frosting:
½ cup crisco
½ cup butter, softened
4 ounces cream cheese, softened
1 tablespoon clear vanilla extract
6 cups powdered sugar
½ teaspoon salt
2 tablespoons lemon juice
4 tablespoons lemon curd
1 drop yellow food coloring (optional)
1 tablespoon milk, if needed

Directions:

Preheat oven to 350 degrees.

In a large bowl, stir together cake mix, jello mix, mashed strawberries, oil, milk, and eggs.  Beat on low speed until just blended, about 1 minute.   Scrape bowl and beat 2 minutes more on medium speed. Line two cupcake pans with paper liners.  Pour batter into cupcake liners — fill almost to top. Bake for 15 to 20 minutes or until cupcakes spring back lightly when touched.  Cool completely.

Cream together shortening, butter, and cream cheese until smooth.  Add vanilla and combine.  Sift together powdered sugar and salt and slowly add to creamed mixture.  Add lemon juice, lemon curd, and coloring and mix well.  If the frosting is too stiff, add milk.

Frost your cooled cupcakes and garnish however you please.

Makes 24 cupcakes.

Adapted from Cupboard to Cupboard.

 

 

 

 

 

 

 

 

 

 

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One response to this post.

  1. Ooh, lemonade, what a wonderful idea! Thank you for posting this, I’ll try it soon. I’ve made lemon sherbert cupcakes before – they were quite zingy!

    Reply

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