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Get ready for a burst of flavor when you make Strawberry Lemonade Cupcakes. The combination of real strawberries and lemonade make these cupcakes so tasty and really fabulous.  Each cupcake is decorated with homemade icing for the perfect dessert.

Close up image of Strawberry Lemonade Cupcake
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I have a fun and delicious cupcakes recipe for you – Strawberry Lemonade Cupcakes.  They start with a cake mix but we jazz things up with a few little extras so they taste bakery quality. I can’t wait for you to try this. It also makes an Easy Valentine’s Day Recipes to share with your loved ones.

For even more tasty ideas, try all of our delicious easy cupcake recipes. You must try these Delicious Key Lime Cupcakes or Pink Velvet Cupcakes for another family favorite.

Why We Love This Recipe

Once you are finished making these, you will wonder why you didn’t make them sooner. The combination of lemonade and strawberries really make this so moist.

The frosting is so light and fluffy and made with simple ingredients.  Not only are the cupcakes delicious, but the icing is made with lemonade mix too.

You are going to love the lemon flavor combined with strawberry flavor for a crowd pleasing cupcake recipe.


Strawberry Lemonade Cupcake Ingredients - White cake mix, strawberry jello, lemonade mix, strawberries
  • White Cake Mix
  • Strawberry Jello
  • Sweetened Lemonade Mix
  • Strawberries

For the full recipe and ingredients, scroll to the bottom to see the recipe card.

Variations Ideas

  • Strawberries – When I made this strawberries were not in season so I used frozen and that is one option. However, once Strawberries start to get in season and are so cheap, I like to use fresh.  Feel free to use whatever you have.
  • Cake Mix – Feel free to change the cake mix to what you prefer. This recipe would even delicious with Moist Lemon Cupcakes with fresh squeeze lemon juice and lemon zest. Even better topped with a lemon cream cheese frosting.
  • Jello – You can easily change the jello pudding mix for another flavor. Try it with blueberry or raspberry for a delicious variation. Then puree fresh or frozen fruit make these cupcakes your own.

Step by Step Instructions

Combine the dry ingredients

Step 1 – Mix together the cake mix, dry Jello and 2 tablespoons of the lemonade.  Go ahead and also preheat the oven too.

Add in the puree strawberries into the dry ingredients with the egg and oil

Step 2 – Puree the strawberries with a food processor and it only takes a few seconds. Add the strawberry puree to the cake mix along with eggs and oil . Mix everything together.

Divide the strawberry cake mix batter into the muffin tin

Step 3 – Put cupcake liners in the pan and fill with the batter. I like to use a cookie scoop to do this but it’s totally optional.  It definitely helps to make it go faster and to ensure each one is the same size. Then bake and cool completely.

Combine the frosting ingredients in a bowl with a hand mixer

Step 4 – Cream the butter then slowly add the powdered sugar and lemonade mix.  You can use a stand mixer if you have one. Next, add water as needed but just a little at a time until the frosting is the preferred consistency.

Frost the cupcakes with a piping bag to create a swirl motion

Step 5 – Put the icing into a piping bag and decorate the cupcakes. I love these Wilton throw away bags because you can just toss them once you are finished.

Top the frosted cupcakes with lemon candy

Step 6 – This last step is optional but you can dust with sparkling sugar, top with lemon candy and a fun straw if you prefer. So fun!

Recipe Tips

  • Combine Ingredients – We combined the ingredients by hand, but you can also use a stand mixer or a hand mixer.
  • Puree Fruit – For best results, we recommend using a food processor to puree the strawberries. This gives the strawberries the best consistency before pouring into the dry ingredients.
  • Divide Cupcake Batter – Evenly divide the cupcake batter into the paper liners. We like to use a cooking scoop as it seems to be easier and less messy.
  • Cool Cupcakes – Before frosting cupcakes, allow them to cool to room temperature on a wire rack. This will help to distribute the frosting evenly without the cupcakes getting messed up.
  • Frosting the Cupcakes – Use a piping bag to frost the cupcakes. If you do not have a piping bag, another option is to use a ziplock bag. Just cut the corner of the bag and then you can easily frost the cupcakes.
Close up image of Strawberry Lemonade Cupcake

Frequently Asked Questions

Can I Make Ahead?

Yes, this is the perfect recipe to make ahead of time. We recommend preparing the cupcakes and then storing them in an airtight container. Then when ready to serve add your frosting and toppings.

How to Store Leftovers

Store your leftovers in the fridge in an airtight container for up to 5 days.

Can I Freeze Cupcakes?

Yes, you can freeze these cupcakes. Once the cupcakes have cooled to room temperature, store in a freezer safe container or zip lock bag. We recommend frosting after thawing to create a beautiful pink cupcake.

Close up image of Strawberry Lemonade Cupcake

More Easy Cupcake Recipe

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We love hearing from you. If you make this Strawberry Lemonade Cupcake Recipe, please leave us a comment or a star review.

Strawberrry Lemonade Cupcakes

5 from 4 votes
This delicious Strawberrry Lemonade Cupcakes recipe is make with real strawberries and actually lemonade! They are delicious!
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 24
Cuisine American
Course Dessert
Calories 301


For the Cupcakes:

  • 1 box White Cake Mix
  • 1 box Strawberry Jell-O
  • 2 tbsp Sweetened Lemonade mix
  • 16 oz thawed package Frozen Strawberries in Sugar or your could use FRESH strawberries when they are in season
  • 3 Eggs
  • 1/3 cup Vegetable Oil

For the Frosting and Serving:

  • ½ cup Butter
  • 6 cups Powdered Sugar
  • 1/4 cup Sweetened Lemonade mix
  • 2 tbsp Water
  • Chewy Lemonheads candy optional
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For the Cupcakes:

  • Preheat oven to 350 degrees Fahrenheit.
  • Stir together Cake mix, dry Jello and 2 tbsp lemonade mix.
  • Puree strawberries.
  • Add strawberries, eggs and vegetable oil to dry ingredients.
  • Mix until smooth and blended.
  • Place liners in cupcake pan and fill 2/3 to ¾ full.
  • Bake about 20 minutes.
  • Allow to cook completely.

For the Frosting and Serving:

  • Cream butter in a medium bowl
  • Slowly add in the powdered sugar and ¼ cup lemonade mix. Add water as needed, until everything is incorporated and frosting is right consistency.
  • Transfer icing to piping bag or zippered bag and clip corner to pipe.
  • Ice tops of each cupcake and top each cupcake with a Lemonhead candy.

Recipe Notes

Refrigerate the leftovers in an air tight container for up to 4-5 days.  

Nutrition Facts

Calories 301kcal, Carbohydrates 57g, Protein 2g, Fat 8g, Saturated Fat 4g, Polyunsaturated Fat 1g, Monounsaturated Fat 3g, Trans Fat 1g, Cholesterol 31mg, Sodium 212mg, Potassium 57mg, Fiber 1g, Sugar 47g, Vitamin A 150IU, Vitamin C 13mg, Calcium 56mg, Iron 1mg

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About the Author

Hi, I’m Carrie. Welcome to Eating on a Dime!

I’m on a mission to help you cook delicious meals without busting your budget. Together we are going to cook real food… for real families!

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