Strawberry Lemonade Cupcakes

I've been looking for a recipe like this for quite awhile, and now that summer is here I really needed to find one.  I did, and it totally doesn't disappoint.  It's the perfect balance of strawberry and lemon, and a really best when they're fresh out of the refrigerator.  I made them for a picnic a week ago and they flew off the table.  I topped them with little bendy straws.  So cute!

Cupcake Recipe only via Cupboard to Cupboard
Ingredients:
1 package white cake mix
1 3 oz. package strawberry jello
1 cup mashed strawberries ( 1 1/2 cup whole = 1 cup mashed)
1 cup vegetable oil
1/2 cup buttermilk
4 eggs

In large bowl, stir together cake mix and jello mix.  Make a well in the center and pour in mashed strawberries, oil, buttermilk and eggs.  Beat on low speed until blended.  Scrape sides of the blow, beat for 2 minutes on medium speed.  Pour batter into prepared cupcake pans.  Bake at 350 degrees for 15-20 minutes, until toothpick comes out clean.  Cool on wire rack until completely cooled.

Makes 24 cupcakes. *This recipe actually yielded 30 cupcakes for me, so maybe I didn't fill them enough?


Lemon Icing recipe:
1 teaspoon fresh lemon rind, grated
3 tablespoons butter, room temp
3 cups confectioners sugar
2 tablespoons lemon juice
1 tablespoon water
dash of salt*
yellow food coloring (if desired)

Add lemon rind to butter, cream well.  Add part of sugar gradually, blending well after each addition. 
Combine lemon juice and water; add to creamed mixture alternately with the remaining amount of confectioners sugar until it reaches the right consistency to spread.  Add in yellow food coloring to the frosting.

Beat after each addition until smooth.

Add salt. * I didn't add salt, didn't find a need for it.

Frost baked goods.


Enjoy these, seriously!