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Strawberry Lemonade Cupcakes!!!!

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Strawberry Lemonade Cupcakes!!!!

Two years ago today, I started a blog.  I had no idea it would blossom into what it is today, and no idea I would have so much fun with it!  I’ve made such great new friends, learned so much about photography and design, and loved every second of the process.

In honor of our anniversary, I chose the recipe that is (by far!) the most visited on the site and re-made it in cupcake form.  Strawberry Lemonade Cake is already on the Easybaked site twice:

Strawberry-Lemonade Layer CakeStrawberry Lemonade Birthday Cake

Strawberry Lemonade Layer Cake                       Strawberry Lemonade Birthday Cake

The Layer Cake is more like a torte, the lemonade mixture is more like a filling than a frosting.

The Birthday Cake has a lemonade frosting, and it is one of my very favorite frostings ever.  It’s soooo creamy and light.

Both recipes top the list of my most popular recipes, together they have been viewed just over 435,000 times (as of today…!)

It seemed fitting that I feature everyone’s favorite recipe to celebrate two years with all of you~ so let me present:  Strawberry Lemonade Cupcakes:

Strawberry Lemonade Cupcakes!!!!!

These are easy to make (much easier than a layer cake, in my opinion) and just the yummiest treat.  I loved the pink wrappers and the paper straws I found for these- I think they would be such a fun shower, picnic or birthday party treat!!

INGREDIENTS:

  • One box of strawberry cake mix (plus oil, water and eggs as directed on box)
  • 2- 8oz. packages of Philadelphia Cream Cheese (softened to room temp.)
  • 1 packet (0.23oz.) of Kool-Aid Lemonade
  • Yellow food coloring  (as desired for color)
  • 1- 7oz. container Jet-Puffed Marshmallow Creme
  • 1/3 c. powdered sugar
  • 8 oz. Cool Whip Topping
  • Confetti sprinkles and paper straws to decorate as desired

DIRECTIONS:

  • Make cake according to box and bake in 24 cupcake liners placed in cupcake tins, as directed.  Cool completely.
  • In a mixing bowl, cream together cream cheese, lemonade and yellow food coloring until smooth.
  • Beat marshmallow creme and powdered sugar into cream cheese mixture and then fold in Cool Whip until completely smooth.  
  • Spoon frosting into a zip top bag that has a piping tip inserted into one corner (I used a Wilton 1M star tip).
  • Pipe frosting on tops of each cupcake- you can be generous, as this recipe makes a lot of frosting and the frosting is so light and fluffy.
  • Decorate as desired.
  • Refrigerate and serve chilled.  
  • Enjoy!!!!!

Strawberry Cupcakes!!!!

My thoughts:  A tried-and-true recipe in a fun new format…what’s not to love about that?!?  I’m incredibly thankful for all of YOU who visit, comment, “like”, rate and (most of all) MAKE the recipes I create!  I had no idea how much I would love hearing from complete strangers that a recipe “made my husband’s birthday perfect” or “made all the kids at the party laugh”.  When I hear how happy a recipe makes you and your family it literally makes my day…and fuels my desire to bake and share more!  Here’s to another year of Easybaked recipes!  Enjoy!  ~r

Strawberry Lemonade Cupcakes Front and Back

06-13-14 Did you know, that this recipe is now available in a set of adorable note cards? With a picture of these cupcakes on the front, the recipe on the back, and lots of space inside to write a note, these are a PERFECT little gift!  Why send just a card, when you can send the gift of a recipe as well?!?  Click here for more information and to order.

Strawberry Lemonade Cupcakes !!!!

A year of easybaked recipes.....

Such a fun year….check out our photo gallery for these and other yummy treats!

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Mini Boston Cream Pies

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These miniature Boston Cream Pies are the CUTEST treat!  Covered in chocolate glaze with a surprise yummy filling in the middle, these are sure to make you and your family smile!

When you are as obsessed with desserts as I am, you get really fun kitchen presents!  For my birthday last year, my friend Angie got me the most adorable Mini Cake Pan ever.  They are made by Wilton and they create cute little layer cakes that have a square of filling on the inside.  I love them and decided to use them with this Boston cream Pie recipe instead of just a plain old regular size cake.  If you want to try the pans out just click on Mini Cake Pan and you can see them on Amazon– if you don’t want another kitchen gadget (I totally understand the dilemma!) just make this recipe in two regular round cake pans- put the filling in the middle and just pour that glaze right over the top.

Ingredients:

  • One white cake mix (with water, oil and eggs to make according to box)
  • One box (3.4 oz) JELL-O instant vanilla pudding
  • 1 c. milk
  • 1 1/2 c. Cool Whip Topping
  • 2 c. semi sweet chocolate chips
  • 1c. unsalted butter
  • 1 T. corn syrup

Directions:

  • Make glaze 1st: Melt together chocolate chips, butter and corn syrup and mix well.  Refrigerate at least one hour.
  • Preheat oven to 350 degrees.
  • Make cake mix (whole egg method) according to box.
  • Spoon about 1/2 c. batter into each well greased Mini Cake Pan.
  • Place pans on a cookie sheet and bake at 350 degrees for 18-20 minutes.
  • Tip pans over onto a cake rack and allow cakes to cool completely.

  • Repeat process (one cake mix makes 4 to 5 full (two piece) cakes).
  • To make filling, combine pudding mix with milk and whisk for 2 minutes.
  • Fold Cool Whip topping in and set aside for at least 5 minutes.
  • Trim bottoms of cakes flat and spoon filling into each cavity.

  • Tip one cake on top of the other, keeping the filling in the center.
  • Remove glaze (it will be pretty thick) from the fridge and frost tops and sides of each cake.
  • Reheat remaining glaze and pour over the top of each cake to make a smooth outer layer (do this on a cake rack over a cookie sheet so excess glaze can drip through).
  • Chill until glaze is hard.




My thoughts:  I just served these last night and they were a huge hit.  Everyone loved how cute they were and the surprise filling in the center.  I loved the creamy filling with the rich glaze…YUM!  The glaze is a little difficult to get right (I thought!)  I was hoping for a smoother finish- but it tasted GREAT!  –Enjoy!!!!!!!  -r

Mint Creme Brownie Cups

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I get requests for my mint creme brownies a lot.  I could never open a bakery because I get really bored re-making desserts!  The latest request came from my friend Gabe.  I agreed to make them, but decided to try a new presentation.  These are a little more work- but turned out great.  These would be perfect bite-size treats for showers or luncheons- and since its so close to Halloween, you could even drizzle some orange candy melts on top for a Halloween party treat!

INGREDIENTS:

Brownie:

  • 1c. butter
  • 2c. sugar
  • 3 eggs
  • 2 tsp. vanilla
  • 2 c. flour
  • 1/2c. cocoa
  • 1/2tsp. salt
  • 1c. milk

Mint creme:

  • 5 c. powdered sugar
  • 1/2 c. melted butter
  • 2 tsp. peppermint extract
  • green food coloring (to desired shade of green)

Chocolate glaze:

  • 6oz. semi-sweet chocolate chips
  • 6tsp. butter (do not substitute margarine here!)

DIRECTIONS:

Brownie:
  • Preheat oven to 350.
  • Cream butter and sugar together. 
  • Beat in eggs, cocoa, vanilla and salt.
  • Add flour and milk (alternating them and mixing well in between)
  • Pipe batter evenly in mini cupcake liners in a mini cupcake tin
  • Bake at 350 degrees for 8-10 minutes.
  • Cool.  

Mint creme:

  • Add melted butter to sugar and extract.
  • Mix well, using water to bring it to a thick but spreadable consistency.
  • Add food coloring to desired shade of green.
  • Pipe over cooled brownie cups and chill for a few minutes to harden up.
Chocolate glaze:
  • Melt butter and chocolate together in the microwave in 30 second increments, stirring in between until completely melted and smooth.
  • Spoon over cooled mint creme
  • Chill until top layer is hard and drizzle with melted candy coating if desired
My thoughts: This is a fun variation on the Mint Creme Brownies– the taste is the same and its a perfect little bite of happiness– I just like about 10 perfect little bites of happiness, so I’d take a big piece of brownie over a cute little cup any day! 🙂
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