Prep Time: 25 mins | Cook Time: 20 mins | Additional Time: 45 mins | Total Time: 1 hr 30 mins | Yield: 14 Cupcakes
These heavenly treats are so good! You need to give it a try, friends. Enjoy!
1 c frozen strawberries
2 tbsp water
1 tsp honey
½ tsp fresh lemon zest
1 tbsp white sugar
1 box strawberry cake mix (such as Betty Crocker®)
1 c water
½ c vegetable oil
½ tsp lemon zest
Lemon Zest Cream Cheese Icing:
1 (8 oz) package cream cheese, softened
¼ c unsalted butter at room temperature
2 c sifted confectioners’ sugar
½ tsp vanilla extract
½ tsp fresh lemon juice
½ tsp lemon zest
Step 1: Prepare the oven and preheat to 165 degrees C or 325 degrees F.
Step 2: Line with paper liners 14 cupcake cups.
Step 3: Place the strawberries into a food processor, then pulse until done.
Step 4: Add the honey, 2 tbsp of water, sugar, and 1/2 tsp of lemon juice. Pulse again until well blended.
Step 5: In the bowl of an electric mixer, add eggs, vegetable oil, cake mix, and 1 cup of water. Beat until well combined.
Step 6: Add the lemon zest and beat until well combined.
Step 7: Fil leach cupcake cup about 2/3 full of the batter.
Step 8: Top each cupcake with the strawberry puree.
Step 9: Place them inside the preheated oven and bake for 22 minutes or until done.
Step 10: Remove the cupcakes from the oven and allow them to cool at room temperature.
Step 11: Meanwhile, in a mixing bowl, add the butter and cream. Beat until well mixed.
Step 12: Add the sugar, lemon zest, lemon juice, and vanilla extract. Beat until well blended.
Step 13: Place it inside the fridge to chill.
Step 14: Frost each cupcake.
Step 15: Serve and enjoy!
Protein: 3.4g7 % | Carbohydrates: 50.9g16 % | Dietary Fiber: 0.4g1 % | Sugars: 36.7g | Fat: 20.2g31 % | Saturated Fat: 8.4g42% | Cholesterol: 61.4mg21 % | Vitamin A Iu: 369.8IU7 % | Niacin Equivalents: 1.2mg9 % | Vitamin C: 6.9mg12 % | Folate: 29.8mcg7 % | Calcium: 73.3mg7 % | Iron: 1.1mg6 % | Magnesium: 4.2mg2 % | Potassium: 74.6mg2 % | Sodium: 291.3mg12 % | Calories From Fat: 181.6
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