Strawberry Lemonade Cupcakes
A moist strawberry cupcake filled with cool creamy lemon pudding. The frosting is bursting with both strawberry and lemon extracts to complete the decadent cupcake.
Yield: 24 cupcakes
Calories: 361kcal
Materials
For the cupcakes:
- 1 box strawberry cake mix
- 3 large eggs
- 1 cup water
- 1/2 cup vegetable oil
For the filling:
- 3.4 oz. box instant lemon pudding
- 1 1/2 cups milk
- 4 oz. Cool Whip (or use the whole 8 oz. tub and have leftovers)
For the frosting:
- 1 cup shortening, (or unsalted butter)
- 4 cups powdered sugar
- 7-8 tsp. water or milk
- 1/2 tsp. strawberry extract
- few drops pink food coloring
- 1/2 tsp. lemon extract
- few drops yellow food coloring
Instructions
- For the cupcakes: bake cupcakes according to box directions. Cool completely and remove centers of each cupcake. (Freeze centers for later use.)
- For the filling: mix pudding powder into milk until thoroughly mixed, add Cool Whip. Allow pudding to set up in refrigerator for 5 minutes (or while you make frosting). Fill a pastry bag with the pudding mixture and cut the tip off. Fill each cupcake to the top.
- For the frosting: Mix the shortening until smooth and creamy. Alternately add the powdered sugar and water in batches until light and fluffy. Add more/less water depending on consistency wanted.
- Divide the frosting into separate bowls. In one bowl add the strawberry extract and pink food coloring. In the other bowl, add the lemon extract and yellow food coloring.
- Using a square of clear wrap, put 1/4 strawberry frosting down center in a shape that will fit inside your pastry bag. Put 1/4 lemon frosting directly on top of the strawberry frosting. Tightly seal the clear wrap; length and ends. Cut one end off, and drop cut end into prepared pastry bag with Wilton's tip already in place. For hydrangea cupcakes, use Wilton's 2D or 1M tip. Start with a new piece of clear wrap for remaining frosting. Enjoy!
Nutrition
Calories: 361kcal