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Strawberry Cupcakes with Lemon Zest Cream Cheese Icing
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Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
90 minutes
Indulge in strawberry cupcakes filled with homemade strawberry puree, topped with a zesty cream cheese icing and extra strawberry puree for the ultimate treat.
Ingredients:
  • 1 cup frozen strawberries
  • 2 tablespoons water
  • 1 teaspoon honey
  • 0.5 teaspoon fresh lemon zest
  • 1 tablespoon white sugar
  • 1 box strawberry cake mix (such as Betty Crocker®)
  • 1 cup water
  • 3 eggs
  • 0.5 cup vegetable oil
  • 0.5 teaspoon lemon zest
  • 1 (8 ounce) package cream cheese, softened
  • 0.25 cup unsalted butter at room temperature
  • 2 cups sifted confectioners' sugar
  • 0.5 teaspoon vanilla extract
  • 0.5 teaspoon fresh lemon juice
Instructions:
  • Preheat the oven to 325 degrees F (165 degrees C) and prepare 14 cupcake cups by lining them with paper liners.
  • In a blender or food processor, pulse frozen strawberries until evenly chopped. Add 2 tablespoons of water, honey, 1/2 teaspoon of lemon zest, and sugar. Blend until smooth.
  • Combine cake mix, 1 cup water, eggs, and oil in a large bowl. Mix with an electric mixer on low until moistened, then switch to medium speed and beat for 2 minutes. Stir in lemon zest. Fill cupcake cups 2/3 full and add a spoonful of strawberry puree to the center of each.
  • Bake cupcakes in a preheated oven until golden, with springy tops, for 18 to 22 minutes. A toothpick inserted near the center should come out clean. Allow cupcakes to cool for at least 30 minutes.
  • Prepare a delectable icing by combining cream cheese and butter in a bowl, then smoothly beat them with an electric mixer. Next, gently fold in confectioners' sugar, vanilla extract, lemon juice, and lemon zest. Chill the icing until the cupcakes are ready to be frosted. Finally, generously frost the cooled cupcakes with the delicious icing.

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