Lemon Cupcakes with Strawberry Frosting

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

Minutes

Total Time

1:45

Hr:Mins

Makes

24

cupcakes

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
  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.
Makes 24 cupcakes
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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.

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*:
    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.
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