These strawberry lemonade cupcakes are so good! By adding real fruit to a box cake mix and store-bought frosting, they are super easy to make! Perfect for a picnic or potluck, this adorable dessert will bring in rave reviews, everyone simply loves them! If a cupcake could be refreshing, this is the one.
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You will need:
- 1 (16.25) oz. box white cake mix (I used Betty Crocker)
- 1 (3 oz.) box strawberry Jell-o
- 2 (16 oz.) cans lemon frosting (I used Betty Crocker)
- 1 (16 oz.) container frozen sliced strawberries in sugar
- 4 eggs
- 1/2 cup canola oil
- 1/4 cup water
- 1 lemon
*OPTIONAL: fresh strawberries, lemon drop candies & paper straws
- Thaw and puree frozen strawberries, set aside.
- Combine dry cake mix and jello in a large mixing bowl.
- Add the pureed strawberries, eggs, oil & water to the dry ingredients.
- Beat on low for minute, then on medium for 2 minutes.
- Line 24 muffin tins with cupcake liners. Fill liners with batter (about 2/3) of the way full.
- Bake at 350 degrees for 15 minutes or until inserted toothpick comes out clean.
- For frosting, empty both cans of lemon frosting in a bowl.
- Grate the zest of half a lemon in the bowl.
- Add the juice of 1/2 lemon in the bowl (more or less according to your taste).
- Stir to combine the frosting ingredients.
- Frost cooled cupcakes with lemon frosting and garnish with fresh sliced strawberries, lemon drop candies and paper straws cut in half if desired.
Makes 24 cupcakes.
I sliced fresh strawberries thin and used a small heart cookie cutter to make strawberry hearts. They turned out so cute!
Strawberry Lemonade Cupcakes
Ingredients
- 1 (16.25) oz. box white cake mix (I used Betty Crocker)
- 1 (3 oz.) box strawberry Jell-o
- 2 (16 oz.) cans lemon frosting (I used Betty Crocker)
- 1 (16 oz.) container frozen sliced strawberries in sugar
- 4 eggs
- ½ cup canola oil
- ¼ cup water
- 1 lemon
- *OPTIONAL: fresh strawberries, lemon drop candies & paper straws
Instructions
- Thaw and puree frozen strawberries, set aside.
- Combine dry cake mix and jello in a large mixing bowl.
- Add the pureed strawberries, eggs, oil & water to the dry ingredients.
- Beat on low for minute, then on medium for 2 minutes.
- Line 24 muffin tins with cupcake liners. Fill liners with batter (about ⅔) of the way full.
- Bake at 350 degrees for 15 minutes or until inserted toothpick comes out clean.
- For frosting, empty both cans of lemon frosting in a bowl.
- Grate the zest of half a lemon in the bowl.
- Add the juice of ½ lemon in the bowl (more or less according to your taste).
- Stir to combine the frosting ingredients.
- Frost cooled cupcakes with lemon frosting and garnish with fresh sliced strawberries, lemon drop candies and paper straws cut in half if desired.
- Makes 24 cupcakes.
