You’d never know it’s fall here in Southern California. The cooler weather, that we look forward to after the warm summer days, has not yet arrived for good. I’ve been meaning to share the recipe for the yummy strawberry lemonade cupcakes that I’m so addicted to. They’re so yummy, and since they won 2nd place at our church cook-off, I’ve had a few requests for the recipe. As you can tell from the picture below, I’ve figured out the whole frosting problem, and they are looking much better than the first time we made them.
I was reminded about posting the recipe this Sunday and my first thought was, “it’s fall…who wants Strawberry Lemonade cupcakes:”, but I had promised, and the good girl in me doesn’t want to let her down, so I had to get it online! And of course, here in California it’s still been hot enough to want a summery treat!
We took to a trip to the pumpkin patch this weekend, and I’m pretty sure the temperature topped 85 degrees. We didn’t spend much time there, as our main reason for the visit was to take some pictures of my adorable granddaughter, but she had more fun eating the pumpkins and grass, than smiling for the camera. It was so hot that little beads of sweat were forming on her cute little nose, so we decided to settle for non-smiling pictures, and off we went.
So… we had a bit summer and a bit of fall, all wrapped up into one day, and that’s what this post is……A bit of fall fun, and a summer time treat, for those of you who have been asking.
Strawberry Lemonade Cupcakes
- White Cake Mix (your favorite will work, I’m all for easy, so when it works this good from a box, I can’t see a need for a mix from scratch)
- Pink Lemonade flavored powdered drink (the kind that you put in a waterbottle and shake to make lemonade, such as Crystal Light)
- Pink Lemonade (Use your favorite brand)
Follow the directions on your cake mix but subsitute the water with pink lemonaid and add 2 packets of the powdered lemonaid to the cake batter. Fill your cupcake tin about 2/3 full and bake as directed until done.
Once the cupcakes are cooled use a pastry bag to fill the center of your cupcakes with lemon curd and frost with strawberry lemonaid frosting. (recipes below)
- 1/2 C butter
- 2 eggs
- 1/4 tsp fresh lemon juice
- 1/2 C sugar
Melt butter in pan and let cool to room temperature. After cooled add beaten eggs, lemon juice and sugar. Cook over low heat until thick and clear. Cool in refrigerator.
Strawberry Lemonaid Cream Cheese Frosing
- 4 oz softened cream cheese
- 1/4 cup softened butter
- 2-3 cups powdered sugar (or more if needed)
- 2 packets pink lemonaid powdered drink mix (such as Crystal Light)
- Approximately 1/4 C of smashed strawberries.
Use hand mixer and beat cream cheese and butter together, once blended add lemonaid packets and strawberries. Slowly add powdered sugar to cream cheese/butter mixture until desired consistency.
The daughter’s and I conspired to create these goodies one afternoon and unfortunatley, when we do this….we never write down the recipe….it’s like a science experiment. However, we have made several batches since that day and each one has turned out great.
Hope you Enjoy!