Strawberry Cupcakes with Lemon Zest Cream Cheese Icing

Strawberry Cupcakes with Lemon Zest Cream Cheese Icing

11
Toni R Greim-Findley 6

"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."

Ingredients

1 h 30 m {{adjustedServings}} servings 392 cals
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Original recipe yields 14 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 392 kcal
  • 20%
  • Fat:
  • 20.2 g
  • 31%
  • Carbs:
  • 50.9g
  • 16%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 291 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 325 degrees F (165 degrees C). Line 14 cupcake cups with paper liners.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Footnotes

  • Cook's Notes:
  • I put the icing in a heavy-duty resealable plastic bag and refrigerated it. When the cupcakes were cool, I cut a corner off the bag and funneled the icing onto the cupcakes. My son loved this part.
  • When we plated the cupcakes, we used the leftover puree to top them off. It made the most delicious strawberry shortcake cupcakes I have ever tasted. Enjoy!
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Reviews

11
  1. 14 Ratings

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My daughter requested strawberry cupcakes for her birthday so I gave this recipe a try. I looked at two large grocery stores and neither one had strawberry cake mix, so I used a "rainbow" mix in...

I agree with the other reviewer who said that the filling ended up more like a mushy pit at the bottom. It just didn't seem to work as I expected it to. Next time, I would skip the filling and j...

Thank you for the yummy recipe! I am used to baking cupcakes at a little higher temp. I like the results of a lower temp. The tops are flat instead of a rounded dome. These really melt in your m...