Strawberry Lemon Cupcakes: A Burst of Sunshine in Every Bite
Learn how to make delightful Strawberry Lemon Cupcakes! This recipe features moist, lemon-infused cupcakes and a creamy strawberry frosting.
Ingredients
Scale
- 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
Instructions
1. Preheat and Prepare:
- Preheat oven to 350°F (175°C).
- Line 24 muffin cups with paper liners.
2. Make the Cupcake Batter:
- In a large bowl, combine the white cake mix, eggs, milk, canola oil, lemon zest, and lemon juice.
- Beat on low speed for 30 seconds.
- Beat on medium speed for 2 minutes.
3. Bake the Cupcakes:
- Fill the prepared muffin cups half full with batter.
- Bake until a toothpick inserted in the center comes out clean, 18-20 minutes.
4. Cool the Cupcakes:
- Cool in the pans for 10 minutes before removing to wire racks to cool completely.
5. Make the Strawberry Frosting:
- While the cupcakes are cooling, make the frosting. In a large bowl, combine the confectioners’ sugar, softened butter, and crushed fresh strawberries.
- Beat until smooth and creamy.
6. Frost and Garnish:
- Once the cupcakes are completely cool, frost them with the strawberry frosting.
- Garnish with additional fresh strawberries.
7. Store:
- Store the frosted cupcakes in the refrigerator.
Find it online: https://www.eatswithsoul.com/strawberry-lemon-cupcakes/