Lime Cupcakes with Strawberry Cream Cheese Frosting

Steps

• 1

  Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. In medium bowl, stir together flour, baking powder and salt; set aside.
• 2

  In large bowl, beat shortening with electric mixer on medium speed 30 seconds. Gradually add granulated sugar, about 1/3 cup at a time, beating after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add egg whites, one at a time, beating well after each addition. Beat in lime peel and vanilla. On low speed, alternately add flour mixture, about 1/3 at a time, with milk, about 1/2 at a time, beating just until blended. Stir in lime juice. Divide batter evenly among muffin cups, fill each about 2/3 full.
• 3

  Bake 20 to 25 minutes or until light golden brown and toothpick inserted in center of cupcake comes out clean. Cool 5 minutes. Remove cupcakes from pans to cooling racks. Cool completely, about 30 minutes.
• 4

  Meanwhile, in large bowl, beat cream cheese and butter until smooth and fluffy. Beat in strawberries until well blended. On low speed, beat in powdered sugar until smooth and spreadable.
• 5

  Frost cooled cupcakes. Refrigerate 1 hour. Before serving, garnish each cupcake with strawberry. Store in refrigerator.