Strawberry Cupcakes with Lemon Zest Cream Cheese Icing Recipe - Allrecipes.com
Strawberry Cupcakes with Lemon Zest Cream Cheese Icing Recipe
  • READY IN hrs

Strawberry Cupcakes with Lemon Zest Cream Cheese Icing

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 14 cupcakes Change Servings
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  • PREP

    25 mins
  • COOK

    20 mins
  • READY IN

    1 hr 30 mins

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Line 14 cupcake cups with paper liners.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
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Footnotes

  • Cook's Notes:
  • I put the icing in a heavy-duty resealable plastic bag and refrigerated it. When the cupcakes were cool, I cut a corner off the bag and funneled the icing onto the cupcakes. My son loved this part.
  • When we plated the cupcakes, we used the leftover puree to top them off. It made the most delicious strawberry shortcake cupcakes I have ever tasted. Enjoy!
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Reviews More Reviews

Most Helpful Positive Review
Apr 03, 2013

My daughter requested strawberry cupcakes for her birthday so I gave this recipe a try. I looked at two large grocery stores and neither one had strawberry cake mix, so I used a "rainbow" mix instead. I puréed some additional strawberries and added them to the mix in place of water. That was the only change I made. I was able to fill 20 muffin cups with batter and they needed to bake 22-25 minutes before they were done. They were a lot less pink than the one in the photo and the strawberry "filling" was more like a mushy pit in the bottom (maybe because they were baked in a convection oven?) In spite of these things, they were a big hit! I like the addition of lemon zest to the icing and plan to try it with other recipes. One tip: if you always keep a lemon in the freezer, you can grate off whatever you need (for anything) and it lasts forever.

 
Most Helpful Critical Review
Apr 04, 2014

i liked the creamyness of it but it didnt taste like lemon!!! if i make it again i would add 1/4 cup of lemon juice.

 

13 Ratings

Feb 25, 2013

Thank you for the yummy recipe! I am used to baking cupcakes at a little higher temp. I like the results of a lower temp. The tops are flat instead of a rounded dome. These really melt in your mouth and the puree inside is a nice little surprise! Thanks again!

 
May 01, 2013

I agree with the other reviewer who said that the filling ended up more like a mushy pit at the bottom. It just didn't seem to work as I expected it to. Next time, I would skip the filling and just add the pureed strawberries to the cake mix to amp up the strawberry flavor. Other than that, the recipe was great. The cupcakes were super moist and I loved the addition of the lemon to the cream cheese frosting. Delicious!

 
Jul 18, 2013

I just added my strawberry puree to the batter for extra strawberry-y cupcakes due to other reviews indicating the puree in the middle made the cupcakes mushy. I think you could do with about half the amount of puree if you choose to do it this way. I baked a couple extra minutes, as they seemed very soft. I also added a little extra lemon juice to the frosting recipe... the result was delish! I'd call these Strawberry Lemonade cupcakes!!

 
Aug 22, 2013

Messy but delicious! I made these to the exact recipe instructions and I agree with other reviewers. I would reduce the puree and add to the batter next time for a hopefully more consistent and less mushy cupcake. I found the frosting a little runny - which I have never had a problem with other cream cheese frosting recipes in the past. I would definitely make again with the changes - awesome flavor!

 
Jul 09, 2014

I took these to a family gathering and I made about 4 dozen, they were gone within minutes! I wouldn't change a thing about them they were sweet and the icing was creamy!

 
Jun 21, 2014

Like many other reviewers, i agree that the puree did end up a mushy pit at the bottom. The cupcakes still tasted great. Instead of 1/2 tsp. of lemon juice in the icing, i used the juice from 1/2 of the lemon and in my opinion it was just the right amount. Next time I plan on mixing the puree into the batter and hopefully they wont be as mushy.

 

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Nutrition

  • Calories
  • 392 kcal
  • 20%
  • Carbohydrates
  • 50.9 g
  • 16%
  • Cholesterol
  • 66 mg
  • 22%
  • Fat
  • 20.2 g
  • 31%
  • Fiber
  • 0.4 g
  • 1%
  • Protein
  • 3.4 g
  • 7%
  • Sodium
  • 291 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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