Strawberry Lemonade Cupcakes Recipe

I am now into my 3rd trimester of pregnancy and can’t wait to have this baby!  The first two trimesters seemed to fly by and now it seems like June will never arrive!  I thought if I tried to make a summer inspired dessert it might speed up the process a bit. 😉

Serves: 24

Strawberry Lemonade Cupcakes Recipe

15 minPrep Time

20 minCook Time

35 minTotal Time

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    Lemon Cupcakes:
  • 1 (15.25 ounce) package lemon cake mix
  • 1 small package vanilla instant pudding
  • 4 eggs
  • 3/4 cup water
  • 3/4 cup vegetable oil
  • 1 cup sour cream
  • 2 Tablespoons lemon juice
  • Strawberry Lemonade Buttercream Frosting:
  • 1 cup (2 sticks) butter, softened to room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons lemon juice
  • 1/4 teaspoon salt
  • 1/2 cup seedless strawberry jam
  • 4-5 cups powdered sugar
  • Sugar sprinkles, optional
  • Lemon zest, optional


  1. Preheat oven to 350 degrees F.
  2. Line cupcake tins with 24 paper liners.
  3. In a large mixing bowl, combine cake mix and pudding.
  4. Add eggs and beat until smooth. Add water, oil, sour cream and lemon juice and mix until combined.
  5. Fill cupcake tins 2/3 of the way full with batter.
  6. Bake for 15-20 minutes, or until an inserted toothpick comes out clean.
  7. Let the cupcakes cool completely.
  8. For the frosting, beat all ingredients together until light and fluffy.
  9. Pipe onto cooled cupcakes and top with sprinkles and fresh lemon zest, if desired.

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6 Responses to “Strawberry Lemonade Cupcakes Recipe”

    • We took these cupcakes to a church party and kept them in the refrigerator until we left, and to let the frosting set up. They are fine to be left out for a few hours. But if any are leftover, store them in the fridge overnight. They are so good. Thanks so much for stopping by our blog!

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