Lemon Cupcakes With Strawberry Buttercream Recipes

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STRAWBERRY LEMON CUPCAKES



Strawberry Lemon Cupcakes image

My granddaughter Sydney has acquired a love of baking. While I was visiting her in Tampa, we made these light, fluffy cupcakes. She's a natural-these turned out fantastic! -Lonnie Hartstack, Clarinda, Iowa

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 2 dozen.

Number Of Ingredients 11

1 package white cake mix (regular size)
3 large eggs, room temperature
1/2 cup 2% milk
1/3 cup canola oil
2 tablespoons grated lemon zest
3 tablespoons lemon juice
FROSTING:
4 cups confectioners' sugar
1 cup butter, softened
1/4 cup crushed fresh strawberries
Additional fresh strawberries

Steps:

  • Preheat oven to 350°. Line 24 muffin cups with paper liners., In a large bowl, combine the 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 a large bowl, combine all ingredients, except additional strawberries; beat until smooth. Frost cupcakes. Garnish with additional strawberries. Store in the refrigerator.

Nutrition Facts : Calories 253 calories, Fat 12g fat (6g saturated fat), Cholesterol 44mg cholesterol, Sodium 198mg sodium, Carbohydrate 35g carbohydrate (27g sugars, Fiber 1g fiber), Protein 2g protein.

LEMON CUPCAKES WITH STRAWBERRY FROSTING



Lemon Cupcakes with Strawberry Frosting image

I sometimes call these my Triple Lemon Whammy cupcakes because they take full advantage of vibrant citrus flavor. A healthy dollop of strawberry jam in the frosting along fresh strawberries really puts this dessert over the top! - Emma Sisk, Plymouth, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2 dozen.

Number Of Ingredients 9

1 package white cake mix (regular size)
1/4 cup lemon curd
3 tablespoons lemon juice
3 teaspoons grated lemon zest
1/2 cup butter, softened
3-1/2 cups confectioners' sugar
1/4 cup seedless strawberry jam
2 tablespoons 2% milk
1 cup sliced fresh strawberries

Steps:

  • Line 24 muffin cups with paper liners. Prepare cake mix batter according to package directions, decreasing water by 1 tablespoon and adding lemon curd, lemon juice and lemon zest before mixing batter. Fill prepared cups about two-thirds full. Bake and cool cupcakes as package directs., In a large bowl, beat butter, confectioners' sugar, jam and milk until smooth. Frost cooled cupcakes; top with strawberries. Refrigerate leftovers.

Nutrition Facts : Calories 219 calories, Fat 7g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 171mg sodium, Carbohydrate 23g carbohydrate (29g sugars, Fiber 0 fiber), Protein 1g protein.

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