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

Ingredients

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