Strawberry Lemonade Cupcakes Recipe

1. Preheat the oven to 350 degrees. Line 24 muffin cups with paper liners.

2. Add the cake mix, buttermilk, oil and lemon juice to a large mixing bowl.

3. Beat with an electric mixer on low to medium speed until moistened, about 30 seconds.

4. Add eggs one at a time, until the batter is well-mixed.

5. Increase speed to high and beat until thick and fluffy, 2 minutes longer.

6. Pour or scoop the batter into the paper liners until they are 2/3 full.

7. Bake for 15 to 20 minutes, or until a toothpick inserted in the middle comes out clean.

8. Remove from oven and let cupcakes cool on a wire rack.

To Make Strawberry Frosting:

1. Cream butter in an electric mixer on medium-speed until smooth and fluffy, about 2 to 3 minutes.

2. Then add in the strawberries, vanilla and lemon juice, and mix on low-speed until combined.

3. Gradually add in the powdered sugar and mix until combined.

4. Then beat on medium speed until light and fluffy, another 3 to 5 minutes.

5. Add more powdered sugar if with too thin consistency.

6. Transfer to a piping bag and frost away.