Strawberry and lemon combine for a bright, crowd-pleasing treat. These Strawberry Lemonade Cupcakes start with moist strawberry cupcakes and hide a creamy lemon pudding center. The frosting blends strawberry and lemon flavors for a perfectly balanced finish.
The surprise of lemon pudding tucked into the center makes these cupcakes extra special. The filling combines instant lemon pudding with Cool Whip for a light, creamy texture. To keep this recipe simple, the cupcake base uses a boxed strawberry cake mix. The frosting is one batch split into two: one portion strawberry-flavored and the other lemon-flavored, then piped together for a two-tone topping.
Strawberry Cupcakes
Prepare a box of strawberry cake mix according to the package instructions—you’ll typically need eggs, water, and oil. Bake the cupcakes and allow them to cool completely before moving on to the filling. When making the lemon pudding, whisk the powder into the milk while the beaters are running to minimize lumps. Fold in Cool Whip and chill the mixture so it firms up slightly before filling the cupcakes.
Filling the Cupcakes
After the cupcakes have cooled, remove the centers using a cupcake corer, a grapefruit spoon, or a small knife. The removed cake pieces don’t need to look neat since they’ll be covered; save them for another dessert or freeze for later use. Fill a piping bag with the chilled lemon pudding mixture and snip off the tip. Pipe the filling into each cupcake until it reaches the top of the cored cavity—don’t under-fill. If you used a full 8-ounce tub of Cool Whip, you may have a little extra filling to enjoy as a snack.
Frosting the Strawberry Lemonade Cupcakes
Make a basic buttercream (shortening or unsalted butter, powdered sugar, and water or milk) until smooth and fluffy. Do not add extracts yet. Divide the frosting into two equal portions. Flavor one portion with strawberry extract and tint it pink; flavor the other with lemon extract and tint it yellow.
To pipe a two-tone hydrangea-style decoration, place a square of plastic wrap on the counter and spoon a strip of strawberry frosting onto it in a shape that will fit inside your pastry bag. Add an equal-width strip of lemon frosting directly on top. Twist the plastic wrap tightly, trim one end, and insert the wrapped frosting into a prepared pastry bag fitted with a Wilton 2D or 1M tip. Pipe about eight floral rosettes around the outer edge, one in the center, and a few on top for each cupcake. Discard the used plastic wrap and repeat with fresh portions of frosting until all cupcakes are decorated.
If you enjoy filled cupcakes, you can apply the same method to other flavor combinations. Pudding centers add a pleasant, creamy contrast to spongy cake and make a festive dessert for parties and special occasions.
Strawberry Lemonade Cupcakes
Ingredients
For the cupcakes:
- 1 box strawberry cake mix
- 3 large eggs
- 1 cup water
- 1/2 cup vegetable oil
For the filling:
- 3.4 oz. box instant lemon pudding
- 1 1/2 cups milk
- 4 oz. Cool Whip (or use the whole 8 oz. tub and have leftovers)
For the frosting:
- 1 cup shortening, (or unsalted butter)
- 4 cups powdered sugar
- 7-8 tsp. water or milk
- 1/2 tsp. strawberry extract
- few drops pink food coloring
- 1/2 tsp. lemon extract
- few drops yellow food coloring
Instructions
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For the cupcakes: bake cupcakes according to box directions. Cool completely and remove centers of each cupcake. (Freeze centers for later use.)
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For the filling: mix pudding powder into milk until thoroughly mixed, add Cool Whip. Allow pudding to set up in refrigerator for 5 minutes (or while you make frosting). Fill a pastry bag with the pudding mixture and cut the tip off. Fill each cupcake to the top.
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For the frosting: Mix the shortening until smooth and creamy. Alternately add the powdered sugar and water in batches until light and fluffy. Add more/less water depending on consistency wanted.
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Divide the frosting into separate bowls. In one bowl add the strawberry extract and pink food coloring. In the other bowl, add the lemon extract and yellow food coloring.
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Using a square of clear wrap, put 1/4 strawberry frosting down center in a shape that will fit inside your pastry bag. Put 1/4 lemon frosting directly on top of the strawberry frosting. Tightly seal the clear wrap; length and ends. Cut one end off, and drop cut end into prepared pastry bag with Wilton’s tip already in place. For hydrangea cupcakes, use Wilton’s 2D or 1M tip. Start with a new piece of clear wrap for remaining frosting. Enjoy!
Nutrition
Here are some great sizes to pin on your Pinterest board. Happy baking and have a blessed day.
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