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Strawberry Lemon Cupcakes

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
  • Total Time
    Prep: 15 min. Bake: 20 min. + cooling
  • Makes
    2 dozen

Ingredients

  • 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

Directions

  • 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
1 cupcake: 253 calories, 12g fat (6g saturated fat), 44mg cholesterol, 198mg sodium, 35g carbohydrate (27g sugars, 1g fiber), 2g protein.

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