Just in time for warmer weather, these cupcakes have the best of both worlds; the sweetness from the Strawberry cake, and the zing from the Lemon frosting. Let the sunshine in!

Anyone else feel like they’re coming out of Hibernation, that we might FINALLY be at the end of this pandemic?? The nicer weather always propels us forward, but this year, it feels like a real need to break free. Enter my “semi-homemade” Strawberry Lemonade cupcakes that take Duncan Hines boxed mix and icing to the next level by only adding a few extras….read on!

INGREDIENTS

• 1 box of Duncan Hines Strawberry Cake Mix
• 1 cup water
• 3 large eggs
• 1/3 cup olive oil
• 3 Tbs. strawberry JAM (not jelly)
• 2 containers of Duncan Hines Lemon Frosting
• zest from 1 lemon
• 8-10 strawberries, sliced
• sprinkles (as you see fit)

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INSTRUCTIONS

1. Preheat the oven to 350 degrees.
2. Place cupcake liners in your cupcake tin.
3. Mix cake mix, water, eggs, oil, and jam in a large bowl at low speed until well combined (the lumps you should see will be only from the jam pieces)
4. Spoon or ladle batter into your cupcake liners, 3/4 full. This made 20 cupcakes for me.
5. Bake in the oven for 15-20 minutes (or until toothpick inserted into each cupcake comes out clean).
6. Let cupcakes cool completely before frosting.
7. Zest your lemon.
8. Slice 8-10 strawberries length-wise. I used the largest pieces from the middle to decorate mine.
9. Once your cupcakes are completely cooled, you can frost them. I opted to use a frosting bag with star tip to decorate mine…if you are doing this, be sure to put BOTH containers of frosting into the bag, you will not want to try to add to it once it’s already in use!
10. Once frosted, top with 2 slices of strawberry, a pinch of lemon zest, and any additional sprinkles you are using (I used white nonpareils).

And enjoy!! These are crowd pleasers for sure, so be prepared to have no leftovers! Also, great news; they can be made ahead. I baked the cupcakes the night before, then frosted them shortly before serving. Note: if you are frosting in advance, you MUST refrigerate.