STRAWBERRY LEMON CUPCAKES

CREDIT TO (TASTE OF HOME) AND RECIPE BY: Lonnie Hartstack, Clarinda, Iowa

Total Time

Prep: 15 min. Bake: 20 min. + cooling

Makes

2 dozen

Ingredients:

• 1 package white cake mix (regular size)
• 3 large eggs, room temperature
• 1/2 cup 2% milk
• 1/3 cup canola oil
• 2 tablespoons grated lemon zest
• 3 tablespoons lemon juice

• frosting:

• 4 cups confectioners' sugar
• 1 cup butter, softened
• 1/4 cup crushed fresh strawberries
• Additional fresh strawberries

Directions:

1. Preheat oven to 350°. Line 24 muffin cups with paper liners.
2. In a large bowl, combine the first 6 ingredients; beat on low 30 seconds. Beat on medium 2 minutes. Fill prepared cups half full. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely.
3. For frosting, in a large bowl, combine all ingredients, except additional strawberries; beat until smooth. Frost cupcakes. Garnish with additional strawberries. Store in the refrigerator.

Nutrition Facts:

1 cupcake: 253 calories, 12g fat (6g saturated fat), 44mg cholesterol, 198mg sodium, 35g carbohydrate (27g sugars, 1g fiber), 2g protein.