Summer is getting here quickly… probably quicker here in Texas than most other places in the US. I’m not a heat and humidity and sun kind of girl, but I CAN appreciate the refreshing flavors of summer! Strawberry and lemon just compliment each other so well, so I had to incorporate those yummy fruits into a fun cupcake with a light lemon whipped cream, and a surprise filling!
WHAT YOU NEED:
Strawberry Cake
- 1 box strawberry cake mix
- 3 eggs
- 1 cup water
- 1/3 cup oil
- 1 1/2 cups strawberries (diced and coated in flour)
Lemon Curd Filling
- 1/2 container Cool Whip
- 2-4 tablespoons lemon curd (taste after mixing in each one)
Lemon Whipped Cream
- 2 cups heavy whipping cream
- 1/3 cup powdered sugar
- 2 tablespoons lemon zest
- 1 1/2 – 2 tablespoons lemon juice
MAKE THEM:
Preheat your oven to 350 degrees.
Prep your muffin tin with liners.
In a medium bowl, combine cake mix, eggs, water and oil until just mixed – don’t over mix!
Add the flour-coated strawberries and fold into batter.
Fill each liner 3/4 full of batter.
Bake 12-17 minutes.
Lemon Curd Filling
Combine Cool Whip and lemon curd (to your liking) until well combined. Place in fridge until ready to fill cupcakes.
Once cupcakes have cooled completely, hollow the centers and fill with lemon curd filling.
Lemon Whipped Cream
In a cold mixing bowl, beat heavy whipping cream until it begins to thicken.
Add powdered sugar, lemon zest, and lemon juice and beat on medium high until stiff peaks form.
Pipe onto cupcakes and serve!
Try these fun summery treats, too!
Strawberry Lemon Cupcakes
Ingredients
Strawberry Cake
- 1 box strawberry cake mix
- 3 eggs
- 1 cup water
- 1/3 cup oil
- 1 1/2 cups strawberries diced and coated in flour
Lemon Curd Filling
- 1/2 container Cool Whip
- 2-4 tablespoons lemon curd taste after mixing in each one
Lemon Whipped Cream
- 2 cups heavy whipping cream
- 1/3 cup powdered sugar
- 2 tablespoons lemon zest
- 1 1/2 - 2 tablespoons lemon juice
Instructions
- Preheat your oven to 350 degrees.
- Prep your muffin tin with liners.
- In a medium bowl, combine cake mix, eggs, water and oil until just mixed - don't over mix!
- Add the flour-coated strawberries and fold into batter.
- Fill each liner 3/4 full of batter.
- Bake 12-17 minutes.
Lemon Curd Filling
- Combine Cool Whip and lemon curd (to your liking) until well combined. Place in fridge until ready to fill cupcakes.
- Once cupcakes have cooled completely, hollow the centers and fill with lemon curd filling.
Lemon Whipped Cream
- In a cold mixing bowl, beat heavy whipping cream until it begins to thicken.
- Add powdered sugar, lemon zest, and lemon juice and beat on medium high until stiff peaks form.
- Pipe onto cupcakes and serve!
Jeni’s Disclaimer: I’m just a regular girl. I love to drink wine while I bake. I’m by no means a professional baker or pro photographer. My creations aren’t staged, they just are what they are, and that’s probably obvious from the pictures. I create my recipes from inspiration of scents and flavors around me. I also repurpose my grandma’s old recipes. If you love to bake and your food ends up looking like REAL food, and not like something you’ll see on Instagram, you’re in the right place.
7 Comments
These look really good and they are perfect for summertime.
It looks delicious!
Yum! These just scream of summer!
These cupcakes look amazing.
That looks amazing!!
I would love these
Those look delicious. Thanks for sharing.