Lemon Cupcakes with Strawberry Frosting

These cupcakes are incredible. Biting into one, you get the tangy lemon cake,  along with a burst of fresh strawberries. I can't help but think of summer with each bite. They take me back to sipping fresh strawberry lemonade out on the patio. Boy, am I looking forward to those days again. Especially right now, when it is raining outside.

Print recipe here

Ingredients:

Lemon Cake-

1 box of white cake mix

1/3 cup veg oil

3 eggs

zest of 2 lemons

fresh squeezed juice of 2 lemons

1 cup sour cream

Strawberry Frosting-

1 cup fresh strawberries

1 cup butter (softened)

2 1/2 cups confectioners sugar

Directions:

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. 

FROSTING-

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. 

Enjoy!