Strawberry Cupcakes with Lemon Zest Cream Cheese Icing

Strawberry Cupcakes with Lemon Zest Cream Cheese Icing

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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Ingredients

1 h 30 m servings 392 cals
Serving size has been adjusted!
Original recipe yields 14 servings

Nutrition

  • Calories:
  • 392 kcal
  • 20%
  • Fat:
  • 20.2 g
  • 31%
  • Carbs:
  • 50.9g
  • 16%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 291 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

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!

Reviews

Read all reviews 15
  1. 18 Ratings

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Most helpful positive review

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 in...

Most helpful critical review

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/...

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Least positive
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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 in...

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 j...

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 m...

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 h...

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 li...

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 ...

We made a few slight changes, but these were very good. The fruit does fall to the bottom if added to the batter. The secret is to bake them first then cut a small cone shape in the top and spoo...

I came across this recipe when requested to make "strawberry cake" for a friend. I followed the directions exactly the results were well received. I didn't read the reviews first, and as I wat...

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!

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