Happy Sunday Funday friends!Summer started this week for my kids and that means lots of delicious summertime food and treats with the kiddos at the pool! Their favorite drink is homemade Strawberry Lemonade so I decided for this week’s Sunday Supper, with a Easy Barbecue Recipes theme, I would make a dessert inspired this delicious drink: Mason Jar Strawberry Lemonade Cupcakes.

I used boxed cake mix to save time and I jazzed them up with additional eggs, oil, and pudding mix to make them extra moist. I added fresh lemon zest to the lemon cake and fresh juice and zest to the whipped frosting so the lemonade flavor would stand out. The final touch: serve in mason jars with a spoon tied on the side. Fun, portable, and tasty too!

These stacked cakes topped with lemon cream cheese frosting are a pretty semi homemade treat. Served in a mason jar they are perfect for picnics, parties, and for mailing as gifts!

Please scroll down to see all the Easy Barbecue Recipes shared this week from Sunday Supper bloggers.

This week’s host: Christie from A Kitchen Hoor’s Adventures.

Print Recipe

Mason Jar Strawberry Lemonade Cupcakes

Makes 48 cupcakes or 24 Mason Jar cakes

Ingredients

For the cakes:

1 box Strawberry cake mix
1 box Lemon cake mix
1 3.4 oz box vanilla pudding mix
1 3.4 oz box lemon pudding mix
8 eggs divided
1 cup vegetable oil divided
2 cups water divided {or according to box}
zest from one lemon

For the Cream Cheese Lemon frosting:

1 {8 oz} cream cheese softened
4 tbsp {1/2 stick} unsalted butter
4 tbsp lemon juice
zest from 1 lemon
2 tsp vanilla
16 oz powdered sugar {2 cups}
16 oz container Cool Whip
yellow food coloring {optional}

Instructions

Preheat the oven to 325 degrees.
Line 2 cupcake pans with paper or silicone liners.
Prepare the strawberry cake mix in a large bowl.
Add strawberry cake mix, vanilla pudding mix, 4 eggs, 1/2 cup oil, and 1 cup water to the bowl.
Beat on medium speed with a mixer for 2 minutes. Set aside.
Repeat with the lemon cake mix in the large bowl. Add 1 cup water {or whatever box says}, 4 eggs, and lemon pudding mix.
Beat on medium speed for 2 minutes then add lemon zest and stir to combine.
Using an ice cream scoop, add one full scoop of lemon cake mix to each cupcake liner in the first cupcake pan.
Repeat with the strawberry cake mix and add to the other cupcake pan.
Place both pans in the oven and bake for 15 minutes.
Remove from oven, let cool for 5 minutes, then remove to a cooling rack to cool completely.
Meanwhile, repeat with remaining batter and bake 2 more trays of cupcakes.
Once all cupcakes are cool, remove paper wrappers, then slice in half width wise.
Using a large {16oz} mason jar, add a half of a lemon cupcake then top with a swirl of frosting {not too much or it will ooze over the side}.
Top with a half of a strawberry cupcake then another swirl of frosting then repeat with one more lemon and one more strawberry.
Add one last swirl of frosting then add the mason jar lid {and straw if you would like}.
For the final touch, tie on a spoon with a ribbon then serve or give as a gift!

For the Cream Cheese Lemon Frosting:

Place cream cheese and butter into a large bowl.
Beat with a mixer until creamy then add powdered sugar.
Finally, mix in vanilla, lemon juice, and zest.
Once combined gently fold in Cool Whip.
You can add yellow food coloring for a brighter color if you'd like. I add 15 drops.
Cover and place in the fridge to chill for a couple hours or up to overnight.
When ready to serve, scoop into a piping bag and pipe onto cupcakes.

Did you make this Recipe?Tag @flchefnicole or hashtag #fortheloveoffoodblog

For The Love of Food Blog

This semi homemade recipe uses jazzed up boxed cake mix.
I add a pack of pudding mix, an extra egg, and and extra 2 tbsp of oil along with the required ingredients on the back of the box for each cake.

Adding pudding mix to cakes and cookies is one of my favorite semi-homemade secrets.

Add strawberry cake mix, vanilla pudding mix, 4 eggs, 1/2 cup oil, and 1 cup water to the bowl.

Beat on medium speed with a mixer for 2 minutes. Set aside.

Repeat with the lemon cake mix in the large bowl.
This time add lemon pudding mix.

Add 1 cup water {or whatever box says}, 4 eggs, and 1/2 cup oil.

Beat on medium speed for 2 minutes then add lemon zest and stir to combine.

Using an ice cream scoop, add one full scoop of lemon cake mix to each cupcake liner in the first cupcake pan.

Repeat with the strawberry cake mix and add to the other cupcake pan.

Place both pans in the oven and bake for 15 minutes.

Remove from oven, let cool for 5 minutes, then remove to a cooling rack to cool completely.

Meanwhile, repeat with remaining batter and bake 2 more trays of cupcakes.

Meanwhile make the frosting….

For the frosting:
Place cream cheese and butter into a large bowl.

Beat with a mixer until creamy.

Then add powdered sugar.

Finally, mix in vanilla, lemon juice, and zest.

Once combined gently fold in Cool Whip.

You can add yellow food coloring for a brighter color if you’d like.

I add 15 drops of yellow.

Cover and place in the fridge to chill for a couple hours or up to overnight.

This is a soft and creamy frosting. If you would prefer a thicker frosting to stand up to shipping then try a buttercream.

When ready to serve, scoop into a piping bag and pipe onto cupcakes.

Once all cupcakes are cool, remove paper wrappers.

Slice each cupcakes in half width wise.

I use large{16oz} mason jars with lids for this recipe.

Add a half of a lemon cupcake

Then top with a swirl of frosting {not too much or it will ooze over the side}.

Top with a half of a strawberry cupcake then another swirl of frosting.

Then repeat with one more lemon and one more strawberry.

Add one last swirl of frosting then add the mason jar lid {and straw if you would like}.

For the final touch, tie on a spoon with a ribbon then serve or give as a gift!

Fun, portable, and tasty too!

Sunday Supper Easy BBQ Recipes

Best Burgers and Sandwiches

Barbecue Rib Burgers with Low Carb Sauce by My Life Cookbook
Caribbean Jerk Chicken Burgers by Simple and Savory
Guava-Ale BBQ Pulled Chicken Sandwich by Gourmet Everyday
Turkapple Burgers with Yumback Sauce by A Kitchen Hoor’s Adventures

Grill Master Mains

Grilled Red Snapper with Cilantro and Onion Stuffing by Food Lust People Love
Honey Glazed Chicken Kabobs by That Skinny Chick Can Bake
Slow Cooker Pulled Pork with Homemade Coleslaw by A Mind Full Mom
Spicy Grilled Leg of Lamb by Sunday Supper Movement

Mop Worthy Sauces

Blueberry Sriracha Barbecue Sauce by Cosmopolitan Cornbread
Homemade Ketchup by What Smells So Good?

Searing Starters and Sides

Campfire Corn and Tomatoes by Cricket’s Confections
Grilled Lime Beer Ritas with Smoky Lime Salt by Our Good Life
Honey Chipotle BBQ Chicken Wings by Soulfully Made
Pork Satay with Peanut Sauce by Asian In America

Sizzling Sweets

All-American Pie Shooter Trio by The Crumby Cupcake
Flourless Fudge Brownies by Pies and Plots
Grilled Fruit Kabobs by The Freshman Cook
Grilled Peaches with Mascarpone by Caroline’s Cooking
Ice Cream Cone Cupcakes by Cindy’s Recipes and Writings
Mason Jar Strawberry Lemonade Cupcakes by For the Love of Food
Mini No Bake Coconut Cheescakes by Jonesin’ For Taste

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Mason Jar Strawberry Lemonade Cupcakes #SundaySupper