Strawberry Lemonade Cupcakes

Oh summer, how you bring my favorite things: flip flops, tan lines, the smell of freshly cut grass, BBQ's, campouts, & late nights on the patio.  Tis the season of refreshing, summery things & this is no exception.  If you are a citrus freak like I am, then get to gettin' on this recipe!  I bought a ton of Country Time Lemonade with my coupons (yes, I am part coupon freak -- opposite my addiction to cooking/baking is my addiction to couponing) so I knew I had to come up with some recipes to use it for other than just drinking.  

I found many, many variations of "lemonade cakes" & this is what I have come up with.  I am in love!  Tart, sweet, tangy, moist!  Pretty much anything you want compiled into one zippy little cupcake.  Enjoy!
 

Strawberry Lemonade Cupcakes

Recipe adapted from Kraft Foods by: Amber (Dessert Now, Dinner Later!)

Strawberry Lemonade Cake:

• 1 box Pillsbury Moist Supreme Strawberry Cake Mix (I am biased to Pillsbury; they are my favorite mix in a box)
• 1/2 cup Country Time Lemonade dry mix
• 1/4 cup freshly squeezed lemon juice
• 1/4 cup water
• 1 cup sour cream
• 4 eggs
• 1/2 cup oil
• Zest of 1 lemon

Lemonade Buttercream:

• 1/2 cup butter (1 stick, room temperature)
• 3/4 cup shortening
• 1/4 cup Country Time Lemonade dry mix
• Zest of 1 lemon
• 2 cups (+) powdered sugar

1. Preheat oven to 350*F.  For the cake: combine all ingredients in a stand mixer & beat on low for 1 minute.  Scrape bowl.  Beat on medium speed for 4 minutes.  Fill cupcake pan with paper liners.  Fill each cupcake liner 3/4 full.  (Makes 24 cupcakes.)
2. Bake for 15-20 minutes or until the cake springs back when touched.  Cool completely.
3. While cupcakes are baking or cooling make the buttercream: Whip the butter & shortening until all lumps are gone.  Scrape bowl.  Add dry lemonade powder & lemon zest mix again.  Add 1 cup of powdered sugar.  Blend.  Repeat with second cup of powdered sugar.  If the buttercream is not as stiff as you like it add more powdered sugar.  *The lemonade powder will dissolve the longer it sits after it has been blended well.
4. Pipe buttercream onto cooled cupcakes & garnish with a fresh strawberry.

Oh summer, how you bring my favorite things: flip flops, tan lines, the smell of freshly cut grass, BBQ's, campouts, & late nights on the patio.  Tis the season of refreshing, summery things & this is no exception.  If you are a citrus freak like I am, then get to gettin' on this recipe!  I bought a ton of Country Time Lemonade with my coupons (yes, I am part coupon freak -- opposite my addiction to cooking/baking is my addiction to couponing) so I knew I had to come up with some recipes to use it for other than just drinking.  

I found many, many variations of "lemonade cakes" & this is what I have come up with.  I am in love!  Tart, sweet, tangy, moist!  Pretty much anything you want compiled into one zippy little cupcake.  Enjoy!
 

Strawberry Lemonade Cupcakes

Recipe adapted from Kraft Foods by: Amber (Dessert Now, Dinner Later!)

Strawberry Lemonade Cake:

• 1 box Pillsbury Moist Supreme Strawberry Cake Mix (I am biased to Pillsbury; they are my favorite mix in a box)
• 1/2 cup Country Time Lemonade dry mix
• 1/4 cup freshly squeezed lemon juice
• 1/4 cup water
• 1 cup sour cream
• 4 eggs
• 1/2 cup oil
• Zest of 1 lemon

Lemonade Buttercream:

• 1/2 cup butter (1 stick, room temperature)
• 3/4 cup shortening
• 1/4 cup Country Time Lemonade dry mix
• Zest of 1 lemon
• 2 cups (+) powdered sugar

1. Preheat oven to 350*F.  For the cake: combine all ingredients in a stand mixer & beat on low for 1 minute.  Scrape bowl.  Beat on medium speed for 4 minutes.  Fill cupcake pan with paper liners.  Fill each cupcake liner 3/4 full.  (Makes 24 cupcakes.)
2. Bake for 15-20 minutes or until the cake springs back when touched.  Cool completely.
3. While cupcakes are baking or cooling make the buttercream: Whip the butter & shortening until all lumps are gone.  Scrape bowl.  Add dry lemonade powder & lemon zest mix again.  Add 1 cup of powdered sugar.  Blend.  Repeat with second cup of powdered sugar.  If the buttercream is not as stiff as you like it add more powdered sugar.  *The lemonade powder will dissolve the longer it sits after it has been blended well.
4. Pipe buttercream onto cooled cupcakes & garnish with a fresh strawberry.