Strawberry Lemonade Mason Jar Cupcake
- 4 pint sized mason jars with lids, clean and dry
- 1 box of Strawberry cake mix
- 2 large lemons
- 5 ripe strawberries, cleaned
- 2/3 cup softened butter
- 2 cups powdered sugar, sifted
- 1 tsp milk
- 1 tsp vanilla extract
- 1 tbsp of milk (possibly more to get desired thickness)
- zest from 2 lemons
Prepare the cake batter as directed on box (I 100% encourage a scratch batter but I am a total fan of semi-made options when I can take them). Fill each mason jar about halfway with batter. Place jars in a cake pan with 1 inch of water. Bake for 30- 35 minutes. To check if done, insert a wooden skewer. If it comes out clean you are in the clear.
The cake is going to rise! The baby is taking over my brain! As you can see above I filled the mason jars WAAYYY too full and they rose really high. No worries. If this happens you can easily scoop out the cake :)
Remove jars from dish with potholders. These bad boys are HOT! Place them on a cooling rack and let cool for about 15 to 20 mins. Now onto the yummy buttercream frosting. In a mixer (or a bowl using a hand mixer) combine the butter, sugar, and salt. Beat until well mixed. Add the vanilla and the lemon zest. Start adding milk a little at a time until you get the consistency you want. Transfer to a piping bag (No piping bag? No problem! Fill a large Ziploc with the frosting and cut out the end.) and pipe into the jars. Yes you can just spoon it in but I like how easy and pretty this makes things.
As you can see I went a little nuts on the frosting but you can add as little or much as you like. That's the beauty of an individual cake! If you are making these as a gift: make a fun label for the lid, add some ribbon, or put in a pretty garnish! I would say these are okay on the table for a day then move to the fridge or freezer.