Strawberry
Lemon Cupcakes Recipe
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
How
To Make Strawberry Lemon Cupcakes :
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.
