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Lemon Strawberry Cupcakes

Moist lemon flavored strawberry filled cupcake with a dollop of strawberry cream cheese frosting.
Course Uncategorized
Servings 24
Author Nancy P.

Ingredients

  • FOR THE CAKE:
  • 1 box Lemon Cake Mix 18-20 Ounce Box
  • 2 Egg
  • 1 1/3 cups Water
  • 1/3 cups Oil
  • 1 cup Greek Yogurt
  • 2 cups frozen strawberries thawed and sliced
  • FOR THE ICING:
  • 2 Tablespoons Unsalted Butter Room Temperature
  • 6 ounces weight Cream Cheese, Slightly Chilled
  • 2 Tablespoons Strawberry Puree
  • 2 cups Powdered Sugar

Instructions

FOR THE CAKE:

  • Preheat oven to 350 F.
  • Prepare two 12-count muffin tins by lining them with cupcake liners.
  • In the bowl of your stand mixer add cake mix, egg, water, and egg. Mix till completely combined.
  • Stir in sliced strawberries.
  • Use a 1/3 measuring cup to fill your liners.
  • Bake for 18 to 20 minutes or until golden brown.

FOR THE ICING:

  • In the clean bowl of your stand mixer mix butter and cream cheese together.
  • Add powdered sugar and strawberry puree (see note below on how to make puree) and mix.
  • Pipe onto cooled cupcakes. Enjoy!

Notes

Note: To make the strawberry puree, take half a cup of frozen strawberries that have been thawed and the juice and mash or process with food processor.