Jump to Recipe Print Recipe
It is finally springtime, which means flowers blooming, warm weather, sunshine, and outdoor gathering. Whether it be a backyard get-together with your friends, a kid’s birthday, or Easter bunch, there are plenty of reasons to gather! So why not show up to the party with the most festive desserts possible? These strawberry lemon cupcakes cream Spring brightness, and the colorful cream cheese buttercream and sprinkles add to the magic.
Strawberry Lemon Cupcakes
I will be the first to admit, I love a good shortcut. And in this case, when there are a million Spring weddings, showers, and parties to go to, who has time to make a perfectly measured and portion batter from scratch? Not me! So I have no shame in saying I use a boxed cake mix! I just jazz it up a bit to taste a bit more homemade.
To being, in a mixing bowl, combine one box of strawberry cake mix. Add to that 1 pack of instant lemon pudding mix, and 1 tsp of lemon extract. You can then add the ingredients on the box, but I like to substitute oil for melted butter. So I added 1 cup of water, 3 medium eggs, and 1/2 cup (1 stick) of unsalted melted butter. Whisk or beat with a hand mixer until all of the ingredients are combined and the batter is smooth.
Next, line a cupcake pan with cupcake liners and scoop the cake batter into each, about ⅔ of the way full. The batter should make about 18-24 cupcakes, so work in batches if needed. Bake at 350° for 13-15 minutes, or until a fork or toothpick poked in the center comes out clean. Remove the cupcakes from the oven and place them on a cooling rack. Cool completely, at least 1 hour, or place in the refrigerator for 20 minutes.
Cream Cheese Buttercream
Cream cheese buttercream? What? Aren’t cream cheese frosting and buttercream two different things? Not in my world. I like making a hybrid, especially for a bright, citrusy cupcake like this, because I want the tang of the cream cheese to cut through, but the firmness the butter brings (when cooled in a fridge, the butter hardens, making these much easier to transport if bringing to a party).
While the cupcakes cook and cool, simply place 2 sticks (1 cup) of softened unsalted butter and 8oz of softened cream cheese in a mixing bowl (or stand mixer bowl). Using a hand mixer or the whisk attachment of a stand mixer, beat on medium speed for 1-2 minutes, or until the butter and cream cheese are combined and fluffy.
Next, add in 1 tsp of lemon extract, and 1 cup at a time, slowly incorporate 32 oz of powdered sugar. Turn the whisk power down to low as to prevent sugar from flying out of the bowl. If needed, add in a few tablespoons of milk should the frosting start to get too thick.
Decorating the Strawberry Lemon Spring Cupcakes
Now, to your frosting, add in a few drops of gel food coloring (not liquid drops, as this thins out the icing more quickly) of your choice, and beat again until there are no color streaks. As a note, if you plan on using more than one color icing, separate the icing into multiple bowls first, then add food coloring.
Place the icing into pastry bags or a gallon ziplock with the tip cut off and pipe onto the cooled cupcakes. Decorate with candy and sprinkles
OPTIONAL DECORATING: Pipe a circle of icing around the edge of the cupcakes. Place sprinkles on a shallow plate or bowl, and rolls the iced cupcake in the sprinkles to cover. Finish by piping more icing into the exposed center of the cupcake and top with cake toppers or candy. Kids will love these strawberry lemon Spring cupcakes, but do not be fooled, the flavor will make adults enjoy these just as much.
Want More Spring Dessert Ideas?
- Blueberry Cheesecake Popsicles
- Strawberry Lemon Bundt Cake
- Strawberry Oatmeal Bars
- Margarita Cookies
- Raspberry Lemonade Blondies
Strawberry Lemon Spring Cupcakes
Ingredients
Strawberry Lemonade Cupcakes
- 1 15.25oz box strawberry cake mix
- 3 medium eggs
- ½ cup (1 stick) unsalted butter melted
- 1 cup water
- 1 tsp lemon extract
- 1 3.4oz box instant lemon pudding
Cream Cheese Buttercream
- 8 oz cream cheese softened
- 1 cup (2 sticks) unsalted butter softened
- 32 oz powdered sugar
- 1 tsp lemon extract
- 2-3 tbsp milk as needed
- gel food coloring
- sprinkles optional
Instructions
- Preheat the oven to 350°
- In a mixing bowl, whisk together all of the cake ingredients until smooth
- Line a cupcake pan with cupcake liners and scoop the cake batter into each, about ⅔ of the way full
- Bake for 13-15 minutes, or until a fork or toothpick poked in the center comes out clean.
- Remove from the oven and place them on a cooling rack. Cool completely, at least 1 hour, or place in the refrigerator for 20 minutes
Cream Cheese Buttercream
- While the cupcakes cook and cool, place butter and cream cheese in a mixing bowl (or stand mixer bowl)
- Using a hand mixer or the whisk attachment of a stand mixer, beat on medium speed for 1-2 minutes, or until the butter and cream cheese are combined and fluffy. Add in extract.
- 1 cup at a time, slowly incorporate the powdered sugar, turning the whisk power down to low as to prevent sugar from flying out of the bowl
- If needed, add in a few tablespoons of milk should the frosting start to get too thick
- Add in a few drops of gel food coloring (not liquid drops, as this thins out the icing more quickly) of your choice, and beat again until there are no color streaks.
- (If using more than one color icing, separate the icing into multiple bowls first, then add food coloring)
- Place icing into pastry bags or a gallon ziplock with the tip cut off and pipe onto the cooled cupcakes. Decorate with candy and sprinkles
- OPTIONAL DECORATING: Pipe a circle of icing around the edge of the cupcakes. Place sprinkles on a shallow plate or bowl, and rolls the iced cupcake in the sprinkles to cover. Finish by piping more icing into the exposed center of the cupcake and top with cake toppers or candy
1 thought on “Strawberry Lemon Spring Cupcakes”
Comments are closed.