Strawberry Lemonade Cupcakes

Strawberry Lemonade Cupcakes might be a good recipe to expand your hor d'oeuvre collection. This recipe serves 24. One serving contains 319 calories, 1g of protein, and 12g of fat. For 43 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. A mixture of strawberry puree, eggs, lemon juice, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes around 2 hours. This recipe is liked by 176 foodies and cooks. It can be enjoyed any time, but it is especially good for Mother's Day. Many people really liked this American dish. It is brought to you by A Teaspoon of Happiness. With a spoonacular score of 4%, this dish is improvable. Strawberry Lemonade Cupcakes, Strawberry Lemonade Cupcakes, and Strawberry Lemonade Cupcakes are very similar to this recipe.

Servings: 24

Preparation duration: 30 minutes

Cooking duration: 90 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350F (180C).In a large bowl with an electric mixer, stir mix together the dry cake mix, lemonade concentrate, water, vegetable oil and eggs at a medium speed for about 2 minutes - or until no visible lumps remain.In a muffin tin with cupcake liners, divided batter between cups.Bake for 20 - 22 minutes - or until cake is set and a toothpick comes out clean.Remove from oven and allow to cool for 5 - 10 minutes before transferring to a cooling rack.In a large bowl with an electric mixer, beat butter at a medium speed until fluffy, about 2 minutes.Stir in strawberry puree, vanilla extract, lemon juice and lemonade mix. Mix at medium speed until fully incorporated.Add 1 cup of powdered sugar at a time, scraping sides when necessary until sugar is fully combined and has reach desired consistency.Once cupcakes have completely cooled, frost liberally with frosting.

 

Step by step:

1. Preheat oven to 350F (180C).In a large bowl with an electric mixer, stir mix together the dry cake mix, lemonade concentrate, water, vegetable oil and eggs at a medium speed for about 2 minutes - or until no visible lumps remain.In a muffin tin with cupcake liners, divided batter between cups.

2. Bake for 20 - 22 minutes - or until cake is set and a toothpick comes out clean.

3. Remove from oven and allow to cool for 5 - 10 minutes before transferring to a cooling rack.In a large bowl with an electric mixer, beat butter at a medium speed until fluffy, about 2 minutes.Stir in strawberry puree, vanilla extract, lemon juice and lemonade mix.

4. Mix at medium speed until fully incorporated.

5. Add 1 cup of powdered sugar at a time, scraping sides when necessary until sugar is fully combined and has reach desired consistency.Once cupcakes have completely cooled, frost liberally with frosting.

Nutrition Information:

covered percent of daily need