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Strawberry Cupcakes with Lemon Zest Cream Cheese Icing

Reviewed: Apr. 3, 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.
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