How To Make Strawberry Lemonade Cupcakes
These strawberry lemonade cupcakes with a delicate shade of pink and citrusy lemon taste are so good and so nice-looking!
Preheat the oven to 350 degrees. Line 24 muffin cups with paper liners.
Add the cake mix, buttermilk, oil and lemon juice to a large mixing bowl.
Beat with an electric mixer on low to medium speed until moistened, about 30 seconds.
Add eggs one at a time, until the batter is well-mixed.
Increase speed to high and beat until thick and fluffy, 2 minutes longer.
Pour or scoop the batter into the paper liners until they are 2/3 full.
Bake for 15 to 20 minutes, or until a toothpick inserted in the middle comes out clean.
Remove from oven and let cupcakes cool on a wire rack.
To Make Strawberry Frosting:
Cream butter in an electric mixer on medium-speed until smooth and fluffy, about 2 to 3 minutes.
Then add in the strawberries, vanilla and lemon juice, and mix on low-speed until combined.
Gradually add in the powdered sugar and mix until combined.
Then beat on medium speed until light and fluffy, another 3 to 5 minutes.
Add more powdered sugar if with too thin consistency.
Transfer to a piping bag and frost away.
- Calories: 216.21kcal
- Fat: 5.81g
- Saturated Fat: 3.00g
- Trans Fat: 0.16g
- Monounsaturated Fat: 1.93g
- Polyunsaturated Fat: 0.46g
- Carbohydrates: 39.33g
- Fiber: 0.40g
- Sugar: 20.13g
- Protein: 2.30g
- Cholesterol: 37.13mg
- Sodium: 158.47mg
- Calcium: 48.98mg
- Potassium: 46.71mg
- Iron: 0.46mg
- Vitamin A: 50.59µg
- Vitamin C: 2.27mg
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