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Lemon Cupcakes with Strawberry Frosting

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

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(79 Ratings)

79 Ratings

5 spoons 37%

4 spoons 35%

3 spoons 18%

2 spoons

1 spoons

Member Reviews (5)

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PREP TIME
40 Min
TOTAL TIME
1 Hr 45 Min
SERVINGS
24

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 Betty Crocker® Whipped fluffy white frosting

Garnish, if desired

12: strawberries, sliced

: Lemon peel curls

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1 Heat 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.
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 sliced strawberries and lemon peel curls. Store loosely covered in refrigerator.

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Expert Tips

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.

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

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.

If you have only one pan and a recipe calls for more cupcakes than your pan will make, cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes to the bake time.

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Nutrition Information:

1 Serving (1 Cupcake)

Calories 160

(Calories from Fat 60),

Total Fat 7g

(Saturated Fat 2g,
Trans Fat 1g),

Cholesterol 0mg;
Sodium 160mg;
Total Carbohydrate 25g

(Dietary Fiber 0g,
Sugars 16g),

Protein 1g;

Percent Daily Value*:

Vitamin A 0.00%;
Vitamin C 4.00%;
Calcium 4.00%;
Iron 0.00%;

Exchanges:

1/2 Starch;
0 Fruit;
1 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
1 1/2 Fat;

Carbohydrate Choices:

1 1/2;

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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1 - 3 of 5 Reviews View All

Posted 8/18/2011 1:43:39 PM REPORT ABUSE aealamillo2413 said:

Rating:

So gooey and delicious. I followed the recipe to a T and the cupcakes came out so delicious. The lemond zest really brought out the freshness of the cupcake as well as the strawberry purre frosting. A total summer experience in your mouth!

This reply was: Helpful Inspiring

Posted 5/18/2010 8:48:40 PM REPORT ABUSE Patricia1330 said:

Rating:

Great combination with the lemon and strawberry! Perfect for desert or any time. Delicious!

This reply was: Helpful Inspiring

Posted 5/13/2010 5:43:11 PM REPORT ABUSE hrtnurse1 said:

Rating:

These are yummy. I substituted strawberry frosting to make it simpler and they were great. I used a cupcake stand to display them and all the kids were waiting at the dessert table for the go ahead and gobbled them right up.

This reply was: Helpful Inspiring