Recipe by Toni R Greim-Findley
"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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fresh lemon zest
strawberry cake mix (such as Betty Crocker®)
Lemon Zest Cream Cheese Icing:
1 (8 ounce) package
cream cheese, softened
unsalted butter at room temperature
sifted confectioners' sugar
fresh lemon juice
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.
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.
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!
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!
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!!
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!
First time trying this recipe. Worked perfectly and looked pretty. Wish I could help the other reviewers who said that their purée middles were mushy. Mine turned out exactly as expected - a little surprise of color and flavor. I will be making these again.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Strawberry Cupcakes with Lemon Zest Cream Cheese Icing
Serving Size: 1/14 of a recipe
Servings Per Recipe: 14
Amount Per Serving
Calories from Fat: 182
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