Lemon Cupcakes with Strawberry Frosting

These cupcakes are incredible. Biting into one, you get the tangy lemon cake,  along with a burst of fresh strawberries. I can't help but think of summer with each bite. They take me back to sipping fresh strawberry lemonade out on the patio. Boy, am I looking forward to those days again. Especially right now, when it is raining outside.


Lemon Cake-

1 box of white cake mix
1/3 cup veg oil
3 eggs
zest of 2 lemons
fresh squeezed juice of 2 lemons
1 cup sour cream

Strawberry Frosting-

1 cup fresh strawberries
1 cup butter (softened)
2 1/2 cups confectioners sugar


Preheat oven to 350 degrees and line cupcake pan with liners.

Sift cake mix into a large mixing bowl. Add the veg oil, eggs, lemon zest and juice. 

Using the paddle attachment on your stand mixer, mix until combined and smooth. 

Fill cupcake liners 3/4 full and bake for 20-25 minutes, until a toothpick inserted comes out clean. 

Let cool completely. 


Place the fresh strawberries into a food processor or blender. Blend until pureed.

Transfer the puree to a small saucepan over low-medium heat. Bring to a boil (stirring often), until the puree is reduced to about half (15 minutes) Remove from heat and cool completely. 

Beat the softened butter in a stand mixer with a paddle attachment, until light and fluffy. 

Add 1 cup of confectioners sugar into the butter, and beat until blended. 

Add 2 TB of strawberry puree, and mix until blended (don't forget to scrape the sides)

Add 1 cup of  the confectioners sugar and mix. Add 2 more TB of the puree and continue mixing. 

Add the last 1/2 cup of the confectioners sugar and mix until all is combine (scrape the sides).
 Fill into a pastry bag and ice the cupcakes. 



  1. Hi, Your cupcakes look yummy. Looking forward to making them. A few months ago you did a blog post on your favorite kitchen items. You said that you would be following up with a post about your favorite serving pieces. Did I miss it? If not, looking forward to hearing your thoughts.