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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.