Strawberry Lemon Cupcakes

Name: Strawberry Lemon Cupcakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 dozen.
Ingredients: 1 package white cake mix (regular size); 3 large eggs, room temperature; 1/2 cup 2% 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

TOTAL TIME: Prep: 15 min. Bake: 20 min. + cooling YIELD: 2 dozen.

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, Iowa

Ingredients

1 package white cake mix (regular size)
3 large eggs, room temperature
1/2 cup 2% 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

Directions

1. Preheat oven to 350°. Line 24 muffin cups with paper liners.
2. 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. Cool in pans 10 minutes before removing to wire racks to cool completely.
3. For frosting, in a large bowl, combine all ingredients, except additional strawberries; beat until smooth. Frost cupcakes. Garnish with additional strawberries. Store in the refrigerator.

Nutrition Facts

1 cupcake: 253 calories, 12g fat (6g saturated fat), 44mg cholesterol, 198mg sodium, 35g carbohydrate (27g sugars, 1g fiber), 2g protein.

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