This was an experiment gone amazing! My seven-year-old and I baked these and agree that they are the best cupcakes. It’s a simple strawberry cake mix with a little extra zest.
Original recipe makes 14 cupcakes
Ingredients
Strawberry Puree:
1 cup frozen strawberries
2 tablespoons water
1 teaspoon honey
1/2 teaspoon fresh lemon zest
1 tablespoon white sugar
Cupcake Batter:
1 box strawberry cake mix (such as Betty Crocker®)
1 cup water
3 eggs
1/2 cup vegetable oil
1/2 teaspoon lemon zest
Lemon Zest Cream Cheese Icing:
1 (8 ounce) package cream cheese, softened
1/4 cup unsalted butter at room temperature
2 cups sifted confectioners’ sugar
1/2 teaspoon vanilla extract
1/2 teaspoon fresh lemon juice
1/2 teaspoon lemon zest
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PREP
25 mins
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COOK
20 mins
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READY IN
1 hr 30 mins
Directions
- Preheat oven to 325 degrees F (165 degrees C). Line 14 cupcake cups with paper liners.
- To make strawberry puree, pulse frozen strawberries in blender or food processor until evenly chopped. Add 2 tablespoons water, honey, 1/2 teaspoon lemon zest, and sugar. Blend until smooth.
- Beat cake mix, 1 cup water, eggs, and vegetable oil in a large bowl with an electric mixer on low speed until moistened; increase mixer speed to medium and beat for 2 minutes. Beat lemon zest into batter. Fill prepared cupcake cups 2/3 full. Drop a spoonful of strawberry puree into the center of each portion of cupcake batter.
- Bake cupcakes in preheated oven until golden and the tops spring back when lightly pressed, 18 to 22 minutes. A toothpick inserted near the center should come out clean. Let cupcakes cool for at least 30 minutes.
- To make icing, place cream cheese and butter in a bowl and beat with an electric mixer until smooth. Mix in confectioners’ sugar; blend in vanilla extract, lemon juice, and lemon zest. Refrigerate icing until cupcakes are cool enough to frost. Frost cooled cupcakes with icing.
Nutrition
Calories: 392 kcal
Carbohydrates: 50.9 g
Cholesterol: 66 mg
Fat: 20.2 g
Fiber: 0.4 g
Protein: 3.4 g
Sodium: 291 mg