Strawberry Cupcakes With Lemon Zest Cream Cheese Icing Recipe

Name: Strawberry Cupcakes With Lemon Zest Cream Cheese Icing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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(R)); 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

Servings: persons

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(R))
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

1
Preheat oven to 325 degrees F (165 degrees C). Line 14 cupcake cups with paper liners.
2
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.
3
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.
4
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.
5
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.

988

kcal

Calories

Fat

112

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Strawberry Puree:, 1 cup frozen strawberries, 2 tablespoons water, 1 teaspoon honey, and more.

Yes, Strawberry Cupcakes With Lemon Zest Cream Cheese Icing falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Strawberry Cupcakes With Lemon Zest Cream Cheese Icing

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