Lemon Cupcakes with Strawberry Frosting
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Updated Aug 9, 2011
The combination of lemon and strawberries is classic. Perfectly portioned cupcakes let you indulge in dessert with little guilt!
Lemon Cupcakes with Strawberry Frosting
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- Prep Time 40 min
- Total 1 hr 45 min
- Servings 24
- Ingredients 7
Ingredients
Cupcakes
- 1 box Betty Crocker™ Super Moist™ White Cake Mix
- Water, vegetable oil and egg whites called for on cake mix box
- 3 tablespoons grated lemon peel
Frosting
- 4 to 6 medium strawberries (about 4 oz), hulled
- 1 tub (12 oz) Betty Crocker™ Whipped Fluffy White Frosting
Garnish, if desired
- 12 strawberries, sliced
- Lemon peel curls
Instructions
-
Step1Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake mix as directed on box for 24 cupcakes, adding grated lemon peel with the water.
-
Step2Place 4 oz strawberries in blender. Cover; pulse 20 seconds to puree strawberries. Pour 1/4 cup of the strawberry puree into medium bowl. Stir in fluffy white frosting until well mixed.
-
Step3Generously frost cupcakes. Garnish with sliced strawberries and lemon peel curls. Store loosely covered in refrigerator.
Nutrition
Nutrition Facts are not available for this recipe
Tips from the Betty Crocker Kitchens
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