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Lemon Cupcakes with Strawberry Frosting

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

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( 81 Ratings)

81 Ratings

5 Stars 38%

4 Stars 35%

3 Stars 17%

2 Stars

1 Stars

Member Reviews ( 7 )

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Prep Time 40 min
Total Time 1 hr 45 min
Servings 24

Ingredients

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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Directions

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.

EXPERT TIPS

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cupcake

Calories: 160
Calories from Fat: 60),

% Daily Value

Total Fat: 7g; 7%
(Saturated Fat 2g, 2% Trans Fat 1g 1% ),
Cholesterol: 0mg; 0%;
Sodium: 160mg; 160%;
Total Carbohydrate: 25g; 25%
(Dietary Fiber 0g 0% Sugars 16g 16% ),
Protein: 1g; 1%

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 4%;
Calcium: 4%;
Iron: 0%;

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.

REVIEWS & COMMENTS

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1 - 3 of 7 Reviews View All

Posted 6/27/2012 1:36:54 PM REPORT ABUSE lilcandy said:

Rating:

great combo i am making them to a picnic on satuday wich is gonna be really hot so yummy and refreshing!!

This reply was: Helpful Inspiring

Posted 6/3/2012 9:39:59 PM REPORT ABUSE kp_moo said:

Rating:

I have made these cupcakes a few times and they are always a big hit with kids and adults alike. They are very light tasting and not super sweet. This last time a squeezed a little fresh lemon juice in with the strawberries and it was wonderful. This is definitely a quick and easy crowd pleaser!

This reply was: Helpful Inspiring

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