post@digimark.no I’m betting you’ve never thought about combining frozen daiquiri concentrate with strawberries and lemon in a cupcake, right? It sounds wild, but here’s the thing—that tropical-tart combo somehow works perfectly for summer gatherings. The real magic happens in the frosting, though, where fresh strawberry puree meets buttercream and bright lemon juice. Want to know what makes it so special?
Why You’ll Love this strawberry lemonade
When you’re craving something that tastes like summer in cupcake form, this strawberry lemonade recipe hits different. I love how the frozen daiquiri concentrate gives you that bright, boozy flavor without actual alcohol, while fresh strawberries keep things real and fruity. The lemon juice in the frosting? That’s where the magic happens, cutting through sweetness with perfect tang. These cupcakes work for picnics, potlucks, or when you want dessert that doesn’t feel heavy. Plus, they’re genuinely fun to make, and honestly, that matters when you’re spending an afternoon in the kitchen.
What Ingredients are in strawberry lemonade?
This strawberry lemonade cupcake recipe combines bright, invigorating flavors through a carefully balanced mix of ingredients. The cupcakes themselves rely on a white cake mix base enhanced with frozen strawberry daiquiri concentrate for that signature fruity punch, while the frosting brings together fresh strawberries and lemon juice to create a tart, summery topping. The combination of these elements creates a dessert that feels both indulgent and light, perfect for warm weather entertaining.
Cupcake Ingredients:
- 1 (10 ounce) frozen strawberry daiquiri concentrate, thawed
- 1 (18 1/4 ounce) box white cake mix
- 3 egg whites
- 2 tablespoons vegetable oil
Frosting Ingredients:
- 5 ounces strawberries
- 1/2 cup granulated sugar
- 2 large egg whites
- 6 ounces unsalted butter, at room temperature
- 2 tablespoons lemon juice (approximately 1 large lemon)
- 1/2 teaspoon pure vanilla extract
When selecting ingredients, make certain your butter is fully at room temperature before making the frosting—this prevents curdling and creates a smooth, velvety texture. Choose fresh, ripe strawberries for the best flavor, and if using fresh lemon juice, strain it to remove any pulp or seeds. The frozen daiquiri concentrate should be completely thawed before mixing into the batter to distribute evenly throughout the cupcakes.
How to Make this strawberry lemonade
Begin by preparing your cupcake batter in a stand mixer. Combine 1 (18 1/4 ounce) box white cake mix, 3 egg whites, 2 tablespoons vegetable oil, and 1 (10 ounce) thawed frozen strawberry daiquiri concentrate. Mix on low speed for about 30 seconds, then increase to medium speed for 90 seconds. The batter will remain slightly lumpy—avoid overmixing, as this can result in dry cupcakes. Prepare a muffin pan with cupcake liners and fill each cup between 2/3 and 3/4 full. Bake at 350°F for approximately 20 minutes, or until a toothpick inserted into the center cupcake comes out clean. Once baked, remove the pan from the oven and let it rest for 5 minutes before transferring the cupcakes to a baking rack to cool completely.
While the cupcakes cool, prepare the frosting by first washing and hulling 5 ounces of fresh strawberries, then puree them in a food processor or with a hand blender. Strain the puree through a fine mesh strainer, stirring occasionally until most of the liquid has drained. In a heatproof mixer bowl, combine 1/2 cup granulated sugar and 2 large egg whites. Place the bowl over a pot of simmering water and whisk constantly for about 3 minutes until the mixture feels hot to the touch and resembles shiny marshmallow cream with dissolved sugar. Remove from heat and beat the meringue on medium speed using a stand mixer or hand mixer for approximately 5 minutes until cooled.
Once cooled, switch to the paddle attachment and add 6 ounces of room-temperature unsalted butter one tablespoon at a time, beating until smooth. Continue beating on medium-high speed for 6 to 10 minutes until the frosting is thick and very smooth; if it curdles or separates, keep beating until it comes together. Gradually beat in 2 tablespoons of fresh lemon juice, waiting for each addition to absorb before adding more, followed by 1/2 teaspoon pure vanilla extract. For a lemon-only frosting, stop here. To create strawberry buttercream, gradually add the reserved strawberry puree, beating on medium speed until fully incorporated. Once the frosting reaches the desired consistency and flavor, frost the completely cooled cupcakes.
strawberry lemonade Substitutions and Variations
Now that you’ve mastered the classic strawberry lemonade cupcake, you’re probably wondering how to make it your own—and honestly, there’s plenty of room to play around here. I’d swap the strawberry daiquiri concentrate for raspberry or even peach if I’m feeling adventurous. The frosting’s where things get fun, really. Want it tangier? Add more lemon juice. Prefer it sweeter? Reduce the citrus and bump up vanilla. You could also try lime instead of lemon for a tropical twist, or fold in some fresh mint. The cake mix stays non-negotiable though—that’s your reliable foundation.
What to Serve with strawberry lemonade
Pairing these strawberry lemonade cupcakes with the right accompaniments can really level up your dessert spread, and the good news is you’ve got plenty of options depending on the occasion. I’d consider serving them alongside fresh whipped cream for that cloud-like contrast, or maybe some vanilla ice cream that’ll melt into the frosting. Want something lighter? A simple fruit salad with fresh berries works beautifully. You could also go the tea route—iced chamomile or herbal blends complement the tartness perfectly. For gatherings, I’d suggest pairing them with lemonade itself, creating that full strawberry lemonade experience your guests won’t forget.
Final Thoughts
If you’ve made it this far, you’re probably wondering whether these strawberry lemonade cupcakes are actually worth the effort, and I’m here to tell you they absolutely are. Sure, the frosting requires patience and a bit of whisking, but the payoff is incredible. You’ll end up with delicate, fluffy cupcakes bursting with strawberry flavor and topped with silky buttercream that tastes like summer. These aren’t your average cupcakes from a box. They’re the kind you’d proudly serve at gatherings, the ones people actually remember eating.
