1 box of white cake mix
1/3 cup veg oil
zest of 2 lemons
fresh squeezed juice of 2 lemons
1 cup sour cream
1 cup fresh strawberries
1 cup butter (softened)
2 1/2 cups confectioners sugar
Preheat oven to 350 degrees and line cupcake pan with liners.
Sift cake mix into a large mixing bowl. Add the veg oil, eggs, lemon zest and juice.
Using the paddle attachment on your stand mixer, mix until combined and smooth.
Fill cupcake liners 3/4 full and bake for 20-25 minutes, until a toothpick inserted comes out clean.
Let cool completely.
Place the fresh strawberries into a food processor or blender. Blend until pureed.
Transfer the puree to a small saucepan over low-medium heat. Bring to a boil (stirring often), until the puree is reduced to about half (15 minutes) Remove from heat and cool completely.
Beat the softened butter in a stand mixer with a paddle attachment, until light and fluffy.
Add 1 cup of confectioners sugar into the butter, and beat until blended.
Add 2 TB of strawberry puree, and mix until blended (don't forget to scrape the sides)
Add 1 cup of the confectioners sugar and mix. Add 2 more TB of the puree and continue mixing.
Add the last 1/2 cup of the confectioners sugar and mix until all is combine (scrape the sides).
Fill into a pastry bag and ice the cupcakes.