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Strawberry Lemonade Cupcakes

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Strawberry Lemonade Cupcakes are bright, fruity, and fun treats made with strawberry cake, tangy lemon curd filling, and a colorful swirled pink-and-yellow lemonade buttercream frosting—perfect for summer parties and celebrations.

Ingredients

1 box strawberry cake mix

1 cup water

1/2 cup vegetable oil

3 large eggs

1/2 cup lemon curd (store-bought or homemade)

1 cup (2 sticks) unsalted butter, softened

3 1/2 to 4 cups powdered sugar

1–2 tablespoons lemon juice (to taste)

1 teaspoon lemon zest

Pink gel food coloring

Yellow gel food coloring

Instructions

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  2. In a large bowl, combine strawberry cake mix, water, oil, and eggs. Beat on medium speed for 2 minutes until smooth.
  3. Fill cupcake liners 3/4 full and bake for 18–22 minutes, until a toothpick comes out clean. Let cool completely.
  4. Use a cupcake corer or small knife to remove the center of each cupcake. Fill with 1–2 teaspoons of lemon curd. Replace tops if desired.
  5. Beat softened butter until fluffy. Gradually add powdered sugar, lemon juice, and zest until smooth and spreadable.
  6. Divide frosting into two bowls; tint one pink and one yellow.
  7. Spoon both frostings side-by-side into a piping bag fitted with a large star tip. Pipe tall swirls onto each cupcake.
  8. Optionally garnish with sprinkles, extra lemon zest, or lemon slices before serving.

Notes

  • Check cupcakes at 18 minutes to avoid overbaking.
  • Fresh lemon juice gives the best flavor for buttercream.
  • For a stronger fruity flavor, add chopped strawberries to the batter.
  • Unfrosted cupcakes can be frozen up to 2 months.
  • Frosted cupcakes keep in the refrigerator up to 4 days.

Nutrition

Find it online: http://bitezly.com/strawberry-lemonade-cupcakes/