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Strawberry Lemonade Cupcakes

Strawberry Lemonade Cupcakes: Tangy lemon cupcakes topped with a creamy strawberry buttercream. Your favorite summer drink, in cupcake form!
Course Dessert
Cuisine American
Keyword Cake Mix, Easy, Moist
Prep Time 10 minutes
Cook Time 17 minutes
Total Time 27 minutes
Servings 24 Cupcakes
Calories 268kcal
Author Krystle
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For the Cupcakes

  • 1 Box White Cake Mix
  • 1/3 Cup Butter Melted
  • 3 Eggs
  • Zest of 2 Lemons
  • 1/4 Cup Lemon Juice Freshly Squeezed
  • 1 Cup Sour Cream
  • 1/2 Cup Whole Milk

For the Strawberry Lemonade Frosting

  • 1 Cup Butter Softened
  • 1 Teaspoon Vanilla Extract
  • 2 Teaspoons Lemon Juice Freshly Squeezed
  • 4 Tablespoons Strawberry Jam
  • 3-4 Cups Powdered Sugar


For the Lemonade Cupcakes

  • Preheat oven to 350 degrees F. Line a cupcake pan with paper liners.
  • In a large bowl, combine all cupcake ingredients. Stir until smooth and well combined.
  • Fill cupcake liners ~2/3 of the way full. Bake for 17-20 minutes or until a toothpick inserted in the center comes out clean. Cool completely.

For the Strawberry Lemonade Frosting

  • In a large bowl, cream butter until light and fluffy. Stir in vanilla, lemon juice, and strawberry jam.
  • Gradually add powdered sugar a little at a time. Add milk as needed to reach your desired consistency.
  • Spread or pipe onto cupcakes. Garnish with slice strawberries, if desired.


Calories: 268kcal | Carbohydrates: 35g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 53mg | Sodium: 258mg | Potassium: 48mg | Sugar: 26g | Vitamin A: 415IU | Vitamin C: 1.5mg | Calcium: 70mg | Iron: 0.6mg
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