I like strawberries and I like lemon. Figured I'd try the two together, even though I've never been super great at baking. It wasn't bad, though I felt like the frosting just tasted like butter. It definitely could have used less butter and more strawberry, perhaps.
- 1 pkg white cake mix
- 3 large eggs, room temperature
- 1/2 cup 2% milk
- 1/3 canola oil
- 2 Tbsp grated lemon zest
- 3 Tbsp lemon juice
- 4 cups confectioners' sugar
- 1 cup butter, softened
- 1/4 cup crushed fresh strawberries
Preheat oven to 350 degrees. Line 24 muffin cups with paper liners.
Place the first 6 ingredients in the bowl of a stand mixer; beat on low speed 30 seconds. Stop mixer and scrape down bowl; beat on medium 2 minutes. Fill prepared cups half full. Bake until a toothpick inserted in the center comes out clean, 18-20 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely.
In a clean bowl of a stand mixer, combine all remaining ingredients; beat until smooth. Frost cupcakes. Garnish with additional strawberries. Store in the refrigerator.
NOTES: As I mentioned above, I felt the frosting was a bit buttery for my taste. Maybe I didn't do the best job at whipping it. I also thought there was way too much frosting leftover, but again, that could be me. I didn't do fancy piping and swirls on top of my cupcakes. I just took a knife and slathered it on.
My recipe also only made 16 cupcakes, not 24. Keep in mind in case you need to adjust the recipe to your needs.
Serves 24
Prep Time: 15 minutes
Total Time: 35 minutes + cooling
Recipe from Taste of Home
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