These Lemon Burst Cupcakes are literally bursting at the seams with fresh lemon flavor. I made the most delicious Lemonade Marshmallow Buttercream frosting to go on top of a lemonade enhanced vanilla cupcake, and then topped it all off with a surprise dollop of lemon curd right under the frosting.

Lemon Burst Cupcakes

I wanted something to brighten up my dreary start to Spring, and instantly LEMONS came to mind! And the color yellow. Because I miss the sun. I’m all about April showers bringing May flowers, but it’s been raining for the past 5 days and it needs to stop.

Here’s the deal with these cupcakes – They are NOT your average cupcake. They’re infused with lemonade and lightened up with greek yogurt. They’re moist, bright, and totally refreshing. I just took a box of vanilla cake mix and substituted the water with lemonade, and replaced the oil with plain greek yogurt. Brilliant!

Lemon Burst Cupcakes

I wanted to make a lemonade frosting, but the first attempt did not pan out well so I glanced around my pantry searching for something to jazz up my lemonade cupcakes. That’s when I spotted a jar of marshmallow fluff.

I knew instantly that I had to make a marshmallow buttercream frosting and infuse it with more lemonade and a touch of lemon zest for a pop of flavor. I couldn’t stop there… I grabbed a jar of lemon curd and gave a little dollop on top of each one. No cutting, no coring, just place it right on top, then pipe your frosting around it to seal it up.

Lemon Burst Cupcakes

I loved these cupcakes. They were so fresh and tasty, and exactly what I needed to brighten up my day!

Lemon Burst Cupcakes

I think the surprise lemon curd filling is the best part. I know my family was pleasantly surprised to find that delicious center!

Lemon Burst Cupcakes

That filling, the frosting, the moist and flavor filled cupcake… it’s hard to pick a favorite.

When all the components of these Lemon Burst Cupcakes are put together, you have one knock-out dessert!

Lemon Burst Cupcakes

Grab this easy recipe, and brighten up your day!

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Lemon Burst Cupcakes

Lemon Burst Cupcakes have a sweet lemonade marshmallow buttercream frosting and lemon curd filling!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Dessert
Cuisine: American
Servings: 24
Calories: 261 kcal
Author: Shawn


For the Cupcake:

  • 1 box yellow cake mix
  • 1 cup lemonade
  • 3/4 cup plain Greek yogurt
  • 3 eggs

For the Lemonade Marshmallow Buttercream Frosting:

  • 1 cup butter, softened
  • 1 7oz jar marshmallow fluff
  • 1/2 tsp vanilla extract
  • 2 to 3 tbsp lemonade
  • 1 tsp lemon zest
  • 2 1/2 cups powdered sugar

For the filling:

  • 1/2 cup jarred lemon curd


  • Preheat oven to 350 degrees F.

For the Cupcakes:

  • Mix the cake mix, lemonade, greek yogurt, and eggs on low speed for 30 seconds, then medium speed for 2 minutes. Fill cupcake liners 2/3 full and bake for 20 minutes. Remove from muffin tins to let cool on wire racks.

For the Frosting:

  • Beat the butter until light and fluffy, add the marshmallow fluff, vanilla, 2 tbsp of lemonade and lemon zest. Beat until fully incorporated, scraping sides of bowl when needed. Gradually add the powdered sugar, again scraping sides of bowl when needed. Add more lemonade if you desire the frosting to be thinner consistency.

To Assemble:

  • Drop 1/2 tsp of lemon curd on top of each cooled cupcake, pipe the frosting around the lemon curd and swirl on top to cover. Decorate with yellow sprinkles or extra lemon zest if desired. Enjoy!


Calories: 261kcal | Carbohydrates: 47.5g | Protein: 2.4g | Fat: 7g | Cholesterol: 34.1mg | Sodium: 213.7mg | Sugar: 36.9g | Vitamin A: 6IU | Vitamin C: 1mg
Keywords: cupcake, Lemon, marshmallow
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About the author

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes. Mom to 5 adorable children and dwells in the desert of Southern Utah.
23 Responses
    1. Shawn

      I like to use salted because I think it brings out the flavors a little better, but if you’re watching your sodium intake, or want to be more in control of the salt in the recipe, you could use unsalted.

  1. Marie

    I love the idea of greek yogurt instead of oil. I think it would help to dampen the box mix flavor. I’m going to try that,

  2. Janine

    Hi Shawn,
    These sound amazing and I’m excited to try them, but I’m wondering if you use the “marshmallow fluff” in the plastic container or the “marshmallow creme” that comes in the jar? One other thing, do most grocery stores carry lemon curd, and where could I find it? Thank you so much for your help. 🙂


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  5. Char

    Your recipe calls for lemonade in both the cupcakes and the frosting. Are you referring to a dry lemonade mix, frozen concentrate or lemonade you can buy already mixed? Also – would using lemon extract instead of vanilla and lemon cake mix instead of yellow work as well or will it then be too lemony? Thanks for the wonderful recipe – I’m making these cupcakes next weekend for a Mother’s Day brunch!

    1. Shawn

      Hi Char, I used the lemonade that’s already made (Simply Lemonade, to be exact). I’m sure you can use the lemon extract and lemon cake mix, it might be extra lemony, but if you really like lemon, I think it would work great! 🙂

  6. kathi @

    You had me at lemon but then to add the surprise lemon curd and its s box cake to boot? Where you been all my life? Beautiful photos too!

  7. Jocelyn @BruCrew Life

    What an absolutely fun cupcake! Love all the lemon hits you have going on in them! And marshmallow frosting…it’s my fav!!!

  8. Meriem @ Culinary Couture

    Woah.woah.woah. Lemonade marshmallow buttercream frosting? Um, I’ll make these just for the frosting alone! That sounds amazing!

  9. Carol at Wild Goose Tea

    As soon as I saw the ‘burst’ was lemon curd I was hooked. What a most excellent way to enliven a plain yellow cake mix. Lemonade has that extra zip. Clever idea. Plus your cupcakes look like they should be
    the center piece to a wedding shower. Gorgeous with the little ‘pearls’.

  10. Joicio

    I have a question … In the description of the cupcakes, you talk about vanilla cake mix, but in the ingredient list, it calls for a yellow cake mix. Which do I use … Vanilla or Yellow?

    1. Shawn

      Sorry! In my mind “yellow” = “vanilla”. I made these cupcakes with a yellow cake mix from Betty Crocker, but a vanilla cake mix from Betty Crocker would also work for this recipe. 🙂

      1. Joicio

        Shawn … Thank you so much for your quick reply. I’m going to try a vanilla or a French vanilla and see how they turn out, but I know they are going to be delicious. Again, thanks so much for the recipe and your quick reply! 🙂

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Shawn Syphus

Hi, I’m Shawn and I’m a busy mom of five; pretending to live on a budget. I love to cook, and explore new recipes, but they have to be quick and easy with as few dishes as possible.

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