Strawberry Lemonade Cupcakes

These gorgeous Strawberry Lemonade Cupcakes are perfect for summer

 These gorgeous and delicious Strawberry Lemonade Cupcakes just scream summer! Who said you have to have a lemonade stand?  Why not a cupcake stand?

These gorgeous Strawberry Lemonade Cupcakes are perfect for summer

I know, I have been a little MIA this last month.  I have been working on the blog I just haven’t been able to keep up with the posting, I am so sorry to leave you all hanging!  I appreciate all the emails from my lovely readers asking if I’m alright, I definitely am!  But now I’m back with the cupcakes and summery treats so I hope you’re ready 🙂  I made one really fun dip this week and I’m sitting here right now craving it! It was dangerously easy to make and too good to forget…

These gorgeous Strawberry Lemonade Cupcakes are perfect for summer

Aren’t these just mesmerizing?  Fresh strawberries make anything look better and this strawberry frosting is all natural and you won’t find anything better around.  I have a whole post dedicated to it and I’ll be posting it in a few days!  I’ll show you step-by-step what I do to get this heavenly frosting that all my friends are obsessed with.

These gorgeous Strawberry Lemonade Cupcakes are perfect for summer

You can call these Strawberry Lemonade Cupcakes or even Pink Lemonade Cupcakes if you want to get really cute! You can even cut up a cute straw into a few small pieces and garnish the cupcakes like my hot chocolate cupcakes to make everyone “ooooh” and “ahhh” over them.

These gorgeous Strawberry Lemonade Cupcakes are perfect for summer

Strawberry Lemonade Cupcakes

Strawberry Lemonade Cupcakes


Lemon Cake:
1 box white cake mix
1/3 C. oil or melted butter
3 eggs
zest of 2 lemons
1/4 C. fresh lemon juice
1 C. sour cream
1/2 C. milk
Strawberry Frosting:
1 C. butter
1 (1.2 oz) pkg. freeze dried strawberries*, crushed and sifted to remove large pieces
1/2 tsp. vanille extract
2 tsp. fresh lemon juice, optional
3-4 C. powdered sugar
*NOTE: You can use strawberry jam or fresh strawberry puree as a replacement but it won't yield the same punch of flavor and color


1. Preheat oven to 350 degrees and line pan with cupcake liners.
2. Sift cake mix into a large bowl to remove any lumps and continue to add the remaining cake ingredients. Stir until smooth.
3. Sill cupcake liners 3/4 full and bake for 15-20 minutes or until an inserted knife comes out clean.
4. Let cool.
5. Strawberry Frosting: Beat butter and crush freeze dried strawberries until smooth. Add vanilla and lemon juice and slowly add in powdered sugar. Scrape the side of the bowl as needed and add powder sugar until it becomes thick enough.
6. Pipe onto cooled cupcakes and top with fresh berries or little straws to really make adorable Strawberry Lemonade cakes!

22 thoughts on “Strawberry Lemonade Cupcakes

  1. 1
    Barb says:

    Oh I am going to make these! I made your chocolate nutter butter cupcakes and the milky way rice krispie treats – Devine! Thank you!

  2. 2

    I love how easy and delicious these strawberry lemonade cupcakes are. All that frosting especially is making me wish I had one to devour!

  3. 3

    These are so pretty! I totally could use one…or three. 🙂 Pinned!

  4. 4

    These scream “Make me and eat me right now!” Gorgeous!!

  5. 5
    Jenny B. says:

    Can’t wait to make these this week! I’ve looked at three of your lemon cupcake recipes and they all have different measurements for the milk and sour cream. Which measurements are the best?

  6. 6
    Lin says:

    Making tonight. Could not find the freeze dried strawberries anywhere so I’m using strawberry jam, a bit of food color and strawberry extract for that extra bit of strawberry flavor. I’m sure they will be amazing! 🙂

    • 6.1
      Michelle says:

      If you have a Trader Joe’s where you live, look there. I have seen dry strawberries sold at this store.

  7. 7
    Jamie says:

    how many does this recipe yield?

  8. 8
    Princess Danoon says:

    what is “c.” ,”tsp” and “pkg” mean ? please

  9. 9
    Bunny says:

    I just made this for the guild for tonight and couldn’t help but try one.
    I followed the recipe for both frosting and cake, but I admit I ended up using about 2 cups of powdered sugar and had to add about 8 tablespoons of a strawberry puree in order to get it to taste less of a candied strawberry and more of a sugared strawberry frosting.

    Overall, I really wish I could just sit back and eat all of the cakes. The lemon cake itself was vibrant and fresh tasting, and the frosting left a pleasant burst of strawberry. It was like biting into a glass of strawberry lemonade. Sweet and refreshing.

    I will be making these again soon.

  10. 10
    BooBoo says:

    I was wondering is there a way to make these gluten-free?

  11. 11
    lifewater says:

    hii lizzy :)) ‘C’ how many grams or liter ?

  12. 12
    Bernadette says:

    The milk needs to go into the frosting to make it spreadable. I figured this out after I made the cupcakes and the frosting. Easy fix but I am now wondering if the half cup of milk is supposed to go in the cupcakes or if it was just supposed to be under the frosting ingredients? They taste great either way.

  13. 13
    Emma says:

    Hi I was wondering how big your cake mix packet was? I just tried this and the cake mix was very wet n they tasted quite eggy 🙁 the lemon flavour was lovely though

  14. 14
    Susie says:

    FYI…Walmart sells packages of FREEZE DRIED fruits in the dried fruit section. The box has a variety of smaller packs inside such as Apple, Pear and Strawberries & Bananas…also believe it or not, the 99 cent only store carries freeze dried snack packs of Strawberries, Pears and Apples in my area of Oceanside, California. Finally, Costco has a BIG box of 25 small bags of freeze dried fruits. Lol…we love freeze dried fruit….can you tell? lol

  15. 15
    Holly Harvey says:

    Has anyone tried this as a 9×13″ cake? Actually want to do it double the recipe for my sheet cake pan that normally takes two cake mixes.

  16. 16
    Sam says:

    Thanks for the recipe! I recreated it to give to some friends and it was a hit! I posted it on my blog if you’d like to take a look. I did use fresh strawberries in my buttercream and it worked out well! Thanks again!

  17. 17
    MOI says:

    It looks so yummy. I can’t eat it. beacause it is beautifull.

  18. 18
    Holly says:

    note: don’t do what I did. I dumped the bag of freeze-dried strawberries into the bowl of my mini food processor and let it whirl, only to discover there was a dessicant packet in with the strawberries. Luckily, I had an extra package that I used after I cleaned the mini food processor.

    Also, when you say to “stir” the batter until smooth – do you mean with a spoon or whisk like I would a quick bread or pancake batter? Or do you use a mixer like one does with the regular cake mix instructions?


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