Strawberry Lemonade Cupcakes
Inspired by the classic summer refreshment, these strawberry lemonade cupcakes are made easy with a lemon cake mix infused with strawberry lemonade flavor and topped with vibrant, strawberry lemonade buttercream frosting. These cupcakes are a deliciously easy dessert that are made for bright summer weather.
Servings: 18 cupcakes
Ingredients
For the cupcakes:
- 1 15.25 box lemon cake mix
- 1/3 cup melted vegan butter
- 1/2 cup unsweetened plain coconut yogurt
- 2 lemons zested and juiced 1/2 cup lemon juice
- ¼ cup freeze dried strawberry powder*
- 4 eggs
For the frosting:
- 3/4 cup vegetable shortening or vegan butter
- 1/4 cup lemon juice
- 2 tablespoons freeze dried strawberry powder*
- 4 cups powdered sugar
- Pinch of coarse salt
- 2 - 4 tablespoons water
Instructions
- Preheat oven to 350F (180C).
- In a large bowl with an electric mixer, stir mix together the dry cake mix, melted vegan butter, coconut yogurt, lemon juice, strawberry powder 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 18 - 20 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 shortening with lemon juice, zest, strawberry powder, 1/2 cup powdered sugar, and salt at a medium speed until fluffy, about 2 minutes, scraping sides if needed.
- Next, add 1 cup of powdered sugar at a time, scraping sides when necessary until sugar is fully combined. If needed, add water, 1 tablespoon at a time, as need to reach desired consistency.
- Once cupcakes have completely cooled, frost as desired.
Notes
*To make freeze dried strawberry powder: place 1 bag freeze dried strawberries into the bowl of a food processor and puree until the strawberries reach a powder-like consistency.