Lemon Cupcakes With Strawberry Frosting Food

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STRAWBERRY LEMON CUPCAKES



Strawberry Lemon Cupcakes image

My granddaughter Sydney has acquired a love of baking. While I was visiting her in Tampa, we made these light, fluffy cupcakes. She's a natural-these turned out fantastic! -Lonnie Hartstack, Clarinda, Iowa

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 2 dozen.

Number Of Ingredients 11

1 package white cake mix (regular size)
3 large eggs, room temperature
1/2 cup 2% milk
1/3 cup canola oil
2 tablespoons grated lemon zest
3 tablespoons lemon juice
FROSTING:
4 cups confectioners' sugar
1 cup butter, softened
1/4 cup crushed fresh strawberries
Additional fresh strawberries

Steps:

  • Preheat oven to 350°. Line 24 muffin cups with paper liners., In a large bowl, combine the first 6 ingredients; beat on low 30 seconds. Beat on medium 2 minutes. Fill prepared cups half full. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely., For frosting, in a large bowl, combine all ingredients, except additional strawberries; beat until smooth. Frost cupcakes. Garnish with additional strawberries. Store in the refrigerator.

Nutrition Facts : Calories 253 calories, Fat 12g fat (6g saturated fat), Cholesterol 44mg cholesterol, Sodium 198mg sodium, Carbohydrate 35g carbohydrate (27g sugars, Fiber 1g fiber), Protein 2g protein.

LEMON CUPCAKES WITH STRAWBERRY FROSTING



Lemon Cupcakes with Strawberry Frosting image

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

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h45m

Yield 24

Number Of Ingredients 7

1 box Betty Crocker™ Super Moist™ white cake mix
Water, vegetable oil and egg whites called for on cake mix box
3 tablespoons grated lemon peel
4 to 6 medium strawberries (about 4 oz), hulled
1 container Betty Crocker™ Whipped fluffy white frosting
12 strawberries, sliced
Lemon peel curls

Steps:

  • 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.
  • 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.
  • Generously frost cupcakes. Garnish with sliced strawberries and lemon peel curls. Store loosely covered in refrigerator.

Nutrition Facts : Calories 160, Carbohydrate 25 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cupcake, Sodium 160 mg, Sugar 16 g, TransFat 1 g

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