STRAWBERRY CUPCAKES WITH LEMON ZEST CREAM CHEESE ICING
This was an experiment gone amazing! My seven-year-old and I baked these and agree that they are the best cupcakes. It's a simple strawberry cake mix with a little extra zest.
Provided by Toni R Greim-Findley
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h30m
Yield 14
Number Of Ingredients 16
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Line 14 cupcake cups with paper liners.
- To make strawberry puree, pulse frozen strawberries in blender or food processor until evenly chopped. Add 2 tablespoons water, honey, 1/2 teaspoon lemon zest, and sugar. Blend until smooth.
- Beat cake mix, 1 cup water, eggs, and vegetable oil in a large bowl with an electric mixer on low speed until moistened; increase mixer speed to medium and beat for 2 minutes. Beat lemon zest into batter. Fill prepared cupcake cups 2/3 full. Drop a spoonful of strawberry puree into the center of each portion of cupcake batter.
- Bake cupcakes in preheated oven until golden and the tops spring back when lightly pressed, 18 to 22 minutes. A toothpick inserted near the center should come out clean. Let cupcakes cool for at least 30 minutes.
- To make icing, place cream cheese and butter in a bowl and beat with an electric mixer until smooth. Mix in confectioners' sugar; blend in vanilla extract, lemon juice, and lemon zest. Refrigerate icing until cupcakes are cool enough to frost. Frost cooled cupcakes with icing.
Nutrition Facts : Calories 392.4 calories, Carbohydrate 50.9 g, Cholesterol 61.4 mg, Fat 20.2 g, Fiber 0.4 g, Protein 3.4 g, SaturatedFat 8.4 g, Sodium 291.3 mg, Sugar 36.7 g
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