Strawberry Lemonade Cupcakes — these pretty, delicious cupcakes start with a cake mix, and the strawberry cream cheese frosting makes them extra special.
Rachel turned three in April and asked for a “pink cake” for her birthday. She adores strawberries, and with a cake mix in the pantry and a lemon in the fridge, I decided to create Strawberry Lemonade Cupcakes. I blended a few of my favorite techniques into this recipe and everyone loved the result — not just the birthday girl.
The cupcakes are moist with a hint of lemon. They won’t be bright pink without food coloring, but a few drops of red or pink coloring will give them a prettier hue if you prefer. A light lemon glaze brushed over the warm cupcakes adds extra flavor and helps keep them moist.
The frosting is a standout: a silky strawberry cream cheese frosting with lemon zest that complements the cupcakes beautifully. It’s one of my favorite cream cheese frostings — smooth, fruity, and just sweet enough.
These cupcakes are perfect for birthdays or any time you want a light, fruity treat. Garnish with fresh strawberries if desired.
Strawberry Lemonade Cupcakes
Strawberry Lemonade Cupcakes with Strawberry Cream Cheese Frosting
Ingredients
Cupcakes
- 15.25 oz box yellow or white cake mix
- 3.4 oz box instant vanilla pudding mix
- 4 large eggs
- 1 cup sour cream
- 1/2 cup water
- 1/2 cup oil
- 1/4 cup strawberry jam
- 1 tsp lemon zest
Lemon Glaze
- 1/2 cup powdered sugar
- 2 Tbsp fresh lemon juice
Strawberry Lemon Cream Cheese Frosting
- 4 ounces cream cheese, softened to room temperature
- 1/2 cup salted butter, softened
- 1 pinch of salt
- 1 1/2 tsp lemon zest
- 4 1/2 cups powdered sugar (more or less as needed)
- 2 Tbsp strawberry jam
Instructions
- Preheat oven to 350°F (175°C). Combine all cupcake ingredients in a large mixing bowl and beat about 2 minutes, until smooth. Line a muffin tin with paper liners and fill each cup just over halfway. (Yield: about 24–26 cupcakes.)
- Bake at 350°F for 15–20 minutes or until a toothpick inserted in the center comes out clean. Let cupcakes cool in the pan for 5–10 minutes.
- While cupcakes are warm, whisk together powdered sugar and lemon juice for the glaze until smooth. Brush the glaze evenly over the warm cupcakes. Allow cupcakes to cool completely before frosting. Garnish with fresh strawberries if desired.
Frosting
- Beat cream cheese and butter together until smooth. Add the pinch of salt and lemon zest, then stir in 4 cups of powdered sugar. Mix in the strawberry jam. Add more powdered sugar as needed to reach a spreadable or pipeable consistency. Pipe or spread onto cooled cupcakes.
Nutrition