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Lemon Cupcakes with Strawberry Frosting

I sometimes call these my Triple Lemon Whammy cupcakes because they take full advantage of vibrant citrus flavor. A healthy dollop of strawberry jam in the frosting along fresh strawberries really puts this dessert over the top! — Emma Sisk, Plymouth, Minnesota
  • Total Time
    Prep: 20 min. Bake: 25 min. + cooling
  • Makes
    2 dozen

Ingredients

  • 1 package white cake mix (regular size)
  • 1/4 cup lemon curd
  • 3 tablespoons lemon juice
  • 3 teaspoons grated lemon zest
  • 1/2 cup butter, softened
  • 3-1/2 cups confectioners' sugar
  • 1/4 cup seedless strawberry jam
  • 2 tablespoons 2% milk
  • 1 cup sliced fresh strawberries

Directions

  • Line 24 muffin cups with paper liners. Prepare cake mix batter according to package directions, decreasing water by 1 tablespoon and adding lemon curd, lemon juice and lemon zest before mixing batter. Fill prepared cups about two-thirds full. Bake and cool cupcakes as package directs.
  • In a large bowl, beat butter, confectioners' sugar, jam and milk until smooth. Frost cooled cupcakes; top with strawberries. Refrigerate leftovers.
Nutrition Facts
1 cupcake: 219 calories, 7g fat (3g saturated fat), 13mg cholesterol, 171mg sodium, 23g carbohydrate (29g sugars, 0 fiber), 1g protein.

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