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Strawberry Lemonade Cupcakes

Soft strawberry cupcakes are filled with tangy lemon curd and topped with pink and yellow lemonade frosting—light, fun, and perfect for summer.
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Ingredients
  

For the Strawberry Cupcakes

  • 1 box strawberry cake mix
  • 1 cup water
  • ½ cup vegetable oil
  • 3 large eggs

For the Lemon Filling

  • ½ cup lemon curd store-bought or homemade

For the Lemonade Buttercream

  • 1 cup unsalted butter softened
  • 3½ –4 cups powdered sugar
  • 1 –2 Tbsp fresh lemon juice to taste
  • 1 tsp lemon zest
  • Pink and yellow gel food coloring

Instructions
 

  • Heat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  • Mix cake mix, water, oil, and eggs in a large bowl. Beat for 2 minutes until smooth.
  • Fill liners ¾ full. Bake 18–22 minutes, or until a toothpick comes out clean. Cool completely.
  • Core the center of each cupcake. Fill with 1–2 teaspoons lemon curd. Replace tops if desired.
  • Beat butter until fluffy. Add powdered sugar gradually, then lemon juice and zest. Mix until creamy.
  • Divide frosting in two. Tint one pink, one yellow with gel coloring.
  • Fill piping bag with both colors. Pipe swirls on cupcakes. Top with sprinkles, zest, or mini lemon slices.