I love lemonade, especially strawberry lemonade! So, when I came across this recipe, I just had to whip up a batch! Let me tell you, these beauties are INCREDIBLE!! The cake is so moist and yummy (and delicious right out of the oven warm). I will NEVER pick up a box mix of strawberry cake mix again! Then, with the simple lemon frosting topping them off, it's the perfect pairing!
1 White Cake Mix (I prefer Duncan Hines)
1 - 3oz Box Strawberry Jello mix
1 Cup Fresh Strawberries, mashed/pureed
1 Cup Oil
1/2 Cup Buttermilk
Preheat oven to 350 degrees. In mixing bowl, stir together cake mix and jello powder until well combined. Make well in center and pour in strawberries, oil, buttermilk, and eggs. Mix on slow speed until just combined, scrap down the sides. Then beat on medium speed for 2 minutes (this is important). Pour batter (approximately 1/4-1/3 cup) into prepared cupcake pan (I use liners). Bake for 15-20 minutes - until tooth pick comes out clean. Put on wire rack to cool completely before frosting.
Lemon Cream Cheese Frosting
1/2 Cup Crisco Shortening
1/2 Cup Butter, softened
1 - 8 oz Brick Cream Cheese
1 Tbsp Clear Vanilla Extract
2 lbs Powdered Sugar
1/2 Tsp Salt
2 Tbsp Lemon Juice
2 Tbsp Lemon Curd (this can be made from scratch or purchased in a jar by the jams/jellies)
1-2 Drops Yellow Food Coloring
Milk, as desired
Cream shortening, butter, and cream cheese until smooth and fluffy. Add vanilla and beat until smooth. Slowly add powdered sugar and salt (sifted together) to creamed mixture until well combined. Add lemon juice, curd, and food coloring - mix well! If frosting is too thick or sweet to your taste, add milk until desired consistency (I added approximately 1/4 cup milk). Frost cooled cupcakes!