Strawberry Lemonade Cupcakes
White cake mix with lemon juice and lemon zest , frosted with strawberry buttercream
Servings 18 Cupcakes
Equipment
- OVEN
- Electric Mixer
Ingredients
- 1 Box White cake mix
- 3 Large Eggs room temperature
- ½ cup 2% milk or milk of choice
- ⅓ cup Vegetable oil
- 2 tablespoon Lemon Zest
- 2 tablespoon Lemon Juice
Strawberry Buttercream Frosting
- 4 cups confectioners' sugar
- 1 cup butter soft
- ¼ cup pureed fresh strawberries
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- fresh strawberries as garnish
Instructions
- Cupcakes
- Preheat oven to 350°. Line 18 muffin cups with paper liners.
- In a large bowl, combine the first 6 ingredients; beat on low 30 seconds. Beat on medium 2-3 minutes. Fill prepared cups half full. Bake until a toothpick inserted in center comes out clean, 18-21 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely.
Strawberry Buttercream Frosting
- For the frosting, combine all ingredients in a mixing bowl except additional strawberries; beat with an electric mixer on medium/high until smooth
- Frost cupcakes and garnish with fresh strawberries and/or lemon peels or wedges