Lemon Cupcakes with Strawberry Frosting

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

  • prep time 40 min
  • total time 1 hr 45 min
  • ingredients 7
  • servings 24

Ingredients

Cupcakes

1
box white cake mix
Water, vegetable oil and egg whites called for on cake mix box
3
tablespoons grated lemon peel

Frosting

4
to 6 medium strawberries (about 4 oz), hulled
1
container whipped fluffy white frosting

Garnish, if desired

12
strawberries, sliced
Lemon peel curls
  • 1 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.
  • 2 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.
  • 3 Generously frost cupcakes. Garnish with sliced strawberries and lemon peel curls. Store loosely covered in refrigerator.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Cupcake
    Calories
    160
    (
    Calories from Fat
    60),
    % Daily Value
    Total Fat
    7g
    7%
    (Saturated Fat
    2g,
    2%
    Trans Fat
    1g
    1%
    ),
    Cholesterol
    0mg
    0%;
    Sodium
    160mg
    160%;
    Total Carbohydrate
    25g
    25%
    (Dietary Fiber
    0g
    0%
      Sugars
    16g
    16%
    ),
    Protein
    1g
    1%
    ;
    % Daily Value*:
    Vitamin A
    0%;
    Vitamin C
    4%;
    Calcium
    4%;
    Iron
    0%;
    Exchanges:
    1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
    Carbohydrate Choices:
    1 1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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