July 01, 2020

Strawberry Lemon

Cupcakes


Cupcakes:
1 pkg White Cake Mix
3 Large Eggs, room temperature
1/2 c Milk
1/3 c Canola Oil
2 tbsp Grated Lemon Zest
3 tbsp Lemon Juice

Frosting:
4 c Confectioners Sugar
1 c Butter, softened
1/4 c Crushed Fresh Strawberries
Additional Fresh Strawberries		 Preheat oven to 350 degrees. Line 24 muffin cups with paper liners. In large 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 10 minutes before removing to wire racks to cool completely. For frosting, in large bowl, combine all ingredients, except additional strawberries; beat until smooth. Frost cupcakes. Garnish with additional strawberries. Store in fridge.