Lemon Cupcakes with Strawberry Frosting

The combination of lemon and strawberries is classic. Perfectly portioned cupcakes let you indulge in dessert with little guilt!

Prep Time: 40 min
Total Time: 1 hour 45 min
Makes: 24 cupcakes

(3 ratings)

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Cupcakes
1	box Betty Crocker® SuperMoist® 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	container (12 oz) Betty Crocker® Whipped fluffy white frosting
Garnish, if desired
12	strawberries, sliced
	Lemon peel curls

1.	Heat oven to 350°F (or 325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for 24 cupcakes, using water, oil and egg whites and adding grated lemon peel. Cool in pans 10 minutes. Remove from pans to cooling racks. Cool completely, about 30 minutes.
2.	Place 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.
3.	Generously frost cupcakes. Garnish with quartered strawberries and lemon peel curls.
High Altitude (3500-6500 ft): Follow High Altitude directions for cupcakes on cake mix box.

Did You Know?

One lemon will yield 2 to 3 tablespoons of lemon juice and 1 1/2 to 3 teaspoons of grated lemon peel. You can freeze extra lemon juice and peel separately for another use.

Purchasing

To purchase the filigree shown on the cupcakes, go to www.fancyflours.com and search cupcake wrappers.

How To

An easy way to hull strawberries is to push one end of a plastic drinking straw into the point of the berry and push it through to pop off the green cap.

Nutrition Information:

1 Cupcake: Calories 180 (Calories from Fat 70); Total Fat 7g (Saturated Fat 2g, Trans Fat 1 1/2g); Cholesterol 0mg; Sodium 160mg; Total Carbohydrate 26g (Dietary Fiber 0g, Sugars 16g); Protein 1g Percent Daily Value*: Vitamin A 0%; Vitamin C 4%; Calcium 2%; Iron 2% Exchanges: 1 1/2 Other Carbohydrate; 0 Vegetable; 1 1/2 Fat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.

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