Strawberry Lemon Cupcakes
With light, fluffy lemon cake and a strawberry buttercream frosting on top, these strawberry lemon cupcakes are a guaranteed crowd-pleaser!
Servings: 24 cupcakes
Calories: 206kcal
Equipment
- 1 Muffin Pan
- 2 Large Bowls
- 1 Hand mixer
- 1 Piping bag
- 1 Wire Rack
Ingredients
- 1 (14.25 ounce) package white cake mix regular size
- 3 large eggs room temperature
- 1/2 cup 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
Instructions
- 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.1 (14.25 ounce) package white cake mix, 3 large eggs, 1/2 cup milk, 1/3 cup canola oil, 2 tablespoons grated lemon zest, 3 tablespoons lemon juice
- 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 with a piping bag. Garnish with additional strawberries. Store in the refrigerator.4 cups confectioners' sugar, 1 cup butter, 1/4 cup crushed fresh strawberries, Additional fresh strawberries
Nutrition
Serving: 1serving | Calories: 206kcal | Carbohydrates: 40g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 21mg | Sodium: 160mg | Potassium: 73mg | Fiber: 1g | Sugar: 29g | Vitamin A: 38IU | Vitamin C: 2mg | Calcium: 58mg | Iron: 1mg