Strawberry Lemonade Cupcakes Recipe

Welcome to your new favorite treat—Strawberry Lemonade Cupcakes! These delightful cupcakes combine the sweet tang of strawberry and the zesty punch of lemon to create a perfect summery dessert. Whether you’re celebrating a special occasion or just indulging in a sweet treat, these cupcakes are sure to brighten up your day.


For the Cupcakes:

  • 1 box strawberry cake mix
  • 3 large eggs
  • 1 cup water
  • ½ cup vegetable oil

For the Filling:

  • 3.4 oz. box instant lemon pudding
  • 1½ cups milk
  • 4 oz. Cool Whip (use 8 oz. for extra fluffiness)

For the Frosting:

  • 1 cup shortening (or unsalted butter for richer flavor)
  • 4 cups powdered sugar
  • 7-8 tsp. water or milk (adjust for desired consistency)
  • ½ tsp. strawberry extract
  • ½ tsp. lemon extract
  • Pink and yellow food coloring (a few drops each)



  1. Prepare and Bake: Follow the instructions on the strawberry cake mix box. Once baked, allow the cupcakes to cool completely. Use a cupcake corer or a knife to remove the centers. Save the centers for another use or enjoy them as a cook’s treat!


  1. Mix and Chill: Combine the lemon pudding mix with milk and whisk until smooth. Fold in Cool Whip and let the mixture set in the refrigerator for about 5 minutes.
  2. Fill the Cupcakes: Spoon or pipe the lemon pudding mixture into the hollowed-out centers of each cupcake, filling them to the top.


  1. Prepare the Frosting: Beat the shortening until smooth. Gradually add powdered sugar and liquid alternately, beating until light and fluffy. Adjust the consistency with more water or milk as needed.
  2. Color and Combine: Split the frosting into two bowls. Mix strawberry extract and pink food coloring in one, and lemon extract with yellow coloring in the other. Lay out a piece of clear wrap and place the strawberry frosting in a line down the center, then top with the lemon frosting. Roll tightly, snip off one end, and insert into a pastry bag fitted with a decorative tip.
  3. Decorate: Pipe the frosting onto the filled cupcakes, creating a beautiful two-tone swirl.

Prep and Cooking Times

  • Prep Time: 20 minutes
  • Bake Time: 20 minutes
  • Cooling Time: 40 minutes
  • Total Time: 1 hour 20 minutes

Nutritional Information

  • Calories: 361 kcal per cupcake


  • Using a pastry bag for both filling and frosting gives these cupcakes a professional look.
  • Freeze the cupcake centers to crumble over ice cream or to make cake pops later.
  • Adjust the consistency of your frosting with more or less water or milk, depending on the weather and your preference.


Q: Can I use fresh strawberries in the recipe? A: Absolutely! Consider adding finely chopped fresh strawberries to the batter for extra bursts of flavor.

Q: How long can these cupcakes be stored? A: These cupcakes are best enjoyed within 2-3 days when stored in an airtight container at room temperature.

Q: Can I make these cupcakes gluten-free? A: Yes, simply substitute the strawberry cake mix with your favorite gluten-free cake mix and ensure all other ingredients are gluten-free.

Q: Can I substitute Cool Whip with homemade whipped cream? A: Yes, homemade whipped cream can be used but remember it’s less stable than Cool Whip, so it’s best if the cupcakes are consumed the same day they are made.

Chef’s Advice

For an even more refreshing twist, add a small amount of lemon zest to the cupcake batter to enhance the lemon flavor, making these Strawberry Lemonade Cupcakes the hit of any summer gathering!

Enjoy crafting these festive and delicious Strawberry Lemonade Cupcakes that bring a splash of summer to any table!

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