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from Teresa's cookbook

Strawberry Lemonade Cupcakes




  • 18.25 oz box white cake mix
  • 3 oz box strawberry gelatin
  • 15 oz (mine was 16 oz and it was fine) package frozen strawberries in sugar syrup, thawed and pureed
  • 4 eggs
  • 1/2 cup vegetable oil
  • 1/4 cup water
  • Frosting:
  • 2 sticks butter
  • 3 cups powdered sugar
  • 1/3 cup sweetened lemonade mix (I used Country Time)
  • 2-3 Tablespoons water
  • Lemon drops and sanding sugar for garnish (optional)
  • Preparation:
    2. 1. Preheat oven to 350. Line 24 muffin tins with cupcake liners and set aside.
    3. 2. In the bowl of a mixer, stir together cake mix and gelatin powder. Add pureed strawberries, eggs, oil, and water. Beat on low speed until just combined, then increase speed to medium and beat until batter is smooth. Fill cupcake tins about 2/3 full, and bake for about 20 minutes or until tops spring back when lightly touched. Cool on a cooling rack.
    4. 3. Make frosting: In the bowl of a mixer, beat butter until smooth. Add powdered sugar and lemonade powder and beat on low until just combined. Add 2 Tablespoons water and increase speed to medium high, beating for about 2 minutes, until fluffy and smooth. If frosting is too thick, add another tablespoon of water.
    5. 4. Frost cupcakes, top with a lemon drop and sanding sugar if desired.

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