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Lemon Cupcakes with Strawberry Frosting

  • 24servings
  • 105minutes
  • 160calories

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Source: www.bettycrocker.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, H, C
MineralsZinc, Copper, Fluorine, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 box Betty Crocker® SuperMoist® white cake mix

  2. Water, vegetable oil and egg whites called for on cake mix box

  3. 3 tablespoons grated lemon peel

  4. 4 to 6 medium strawberries (about 4 oz), hulled

  5. 1 container (12 oz) Betty Crocker® Whipped fluffy white frosting

  6. 12 strawberries, sliced

  7. Lemon peel curls

Instructions Jump to Ingredients ↑

  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.

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