STRAWBERRY LEMON CUPCAKES
My granddaughter Sydney has acquired a love of baking. While I was visiting her in Tampa, we made these light, fluffy cupcakes. She’s a natural—they turned out fantastic!
—Lonnie Hartstack, Clarinda, IA
Prep: 15 min. • Bake: 20 min. + cooling • Makes: 2 dozen
- 1 pkg. white cake mix (regular size)
- 3 large eggs, room temperature
- ½ cup 2% milk
- ⅓ cup canola oil
- 2 Tbsp. grated lemon zest
- 3 Tbsp. lemon juice
- FROSTING
- 4 cups confectioners’ sugar
- 1 cup butter, softened
- ¼ cup crushed fresh strawberries
- 1. Preheat oven to 350°. Line 24 muffin cups with paper liners.
- 2. In a bowl, combine 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. Cool in pans for 10 minutes before removing to wire racks to cool completely.
- 3. For frosting, in a large bowl, combine all the ingredients; beat until smooth. Frost cupcakes. Garnish frosting with additional strawberries. Store in the refrigerator.
1 cupcake: 253 cal., 12g fat (6g sat. fat), 44mg chol., 198mg sod., 35g carb. (27g sugars, 1g fiber), 2g pro.
