Lemon Cupcakes With Strawberry Frosting 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.

MATTIE'S STRAWBERRY LEMONADE CUPCAKES



Mattie's Strawberry Lemonade Cupcakes image

These are as moist as a cupcake can get! They will be a big hit guaranteed!

Provided by mattie

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 59m

Yield 24

Number Of Ingredients 7

1 (15.25 ounce) package classic white cake mix
3 large eggs
½ cup water
⅓ cup vegetable oil
½ cup strawberry jam
2 teaspoons lemon juice
1 (16 ounce) container prepared strawberry frosting

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line 24 muffin cups with paper liners.
  • Mix cake mix, eggs, water, and vegetable oil together in a bowl using an electric mixer; slowly mix in strawberry jam until fully blended into the batter. Beat lemon juice into batter until smooth. Spoon batter into the prepared muffin cups.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 19 minutes. Cool cupcakes on a wire rack, about 30 minutes.
  • Spread strawberry frosting onto each cupcake.

Nutrition Facts : Calories 215.3 calories, Carbohydrate 30 g, Cholesterol 23.3 mg, Fat 10.2 g, Fiber 0.2 g, Protein 1.6 g, SaturatedFat 2.6 g, Sodium 173.7 mg, Sugar 24.3 g

STRAWBERRY CUPCAKES WITH LEMON ZEST CREAM CHEESE ICING



Strawberry Cupcakes with Lemon Zest Cream Cheese Icing image

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.

Provided by Toni R Greim-Findley

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 1h30m

Yield 14

Number Of Ingredients 16

1 cup frozen strawberries
2 tablespoons water
1 teaspoon honey
½ teaspoon fresh lemon zest
1 tablespoon white sugar
1 box strawberry cake mix (such as Betty Crocker®)
1 cup water
3 eggs
½ cup vegetable oil
½ teaspoon lemon zest
1 (8 ounce) package cream cheese, softened
¼ cup unsalted butter at room temperature
2 cups sifted confectioners' sugar
½ teaspoon vanilla extract
½ teaspoon fresh lemon juice
½ teaspoon lemon zest

Steps:

  • 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 Facts : Calories 392.4 calories, Carbohydrate 50.9 g, Cholesterol 61.4 mg, Fat 20.2 g, Fiber 0.4 g, Protein 3.4 g, SaturatedFat 8.4 g, Sodium 291.3 mg, Sugar 36.7 g

LEMON CUPCAKES WITH STRAWBERRY FROSTING



Lemon Cupcakes with Strawberry Frosting image

The combination of lemon and strawberries is classic. Perfectly portioned cupcakes let you indulge in dessert with little guilt!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h45m

Yield 24

Number Of Ingredients 7

1 box Betty Crocker™ Super Moist™ white cake mix
Water, vegetable oil and egg whites called for on cake mix box
3 tablespoons grated lemon peel
4 to 6 medium strawberries (about 4 oz), hulled
1 container Betty Crocker™ Whipped fluffy white frosting
12 strawberries, sliced
Lemon peel curls

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake mix as directed on box for 24 cupcakes, adding grated lemon peel with the water.
  • Place 4 oz strawberries in blender. Cover; pulse 20 seconds to puree strawberries. Pour 1/4 cup of the strawberry puree into medium bowl. Stir in fluffy white frosting until well mixed.
  • Generously frost cupcakes. Garnish with sliced strawberries and lemon peel curls. Store loosely covered in refrigerator.

Nutrition Facts : Calories 160, Carbohydrate 25 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cupcake, Sodium 160 mg, Sugar 16 g, TransFat 1 g

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