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.
Was this review helpful?
20 users found this review helpful
My daughter requested strawberry cupcakes for her birthday so I gave this recipe a try. I...