Strawberry Cupcakes With Lemon Icing
Strawberry Cupcakes Cupcakes are a huge hit for adults and children alike. Here is a yummy spin on a favorite flavor. Simply by adding a few ingredients or trying a new icing you can make cupcakes that are unique and...
Cupcakes are a huge hit for adults and children alike. Here is a yummy spin on a favorite flavor. Simply by adding a few ingredients or trying a new icing you can make cupcakes that are unique and memorable. Cupcakes are quick and simple to put together, making them a great choice for cooks of all levels.
Here is a great recipe for Strawberry Cupcakes with Lemon Zest Icing. Sound good? You bet it is!
There are three different 'parts' to this recipe and each call for their own ingredients. Below you will find the different parts of the recipe and the ingredients.
Strawberry Puree Ingredients
- 1 cup of frozen strawberries
- 2 tablespoons of water
- 1 teaspoon of honey
- 1/2 teaspoon of fresh lemon zest (Tip: We recently posted an article on how to get your own lemon zest)
- 1 teaspoon of white sugar
- 1 box of strawberry cake mix
- 1 cup of water
- 3 eggs
- 1/2 cup of vegetable oil
- 1/2 teaspoon of lemon zest
Lemon Zest Cream Cheese Icing
- 1 (8 oz.) package of cream cheese
- 1/4 cup of unsalted butter at room temperature
- 2 cups of sifted confectioners' sugar
- 1/2 teaspoon of vanilla extract
- 1/2 teaspoon of fresh lemon juice
- 1/2 teaspoon of fresh lemon zest
- Preheat the oven to 325 degrees and line 12-14 cupcake cups with paper liners. (The true amount depends on how 'big' you want the cupcakes to be. Consider using a mini cupcake pan if you want smaller cupcakes)
- In order to make the strawberry puree: pulse the frozen strawberries in a blender, and then add the water, honey, lemon zest, and sugar. Blend until the mixture is smooth.
- In another bowl, mix the cake mix, eggs, and vegetable oil with an electric mixer on the low setting until moistened.
- Next increase the speed for an additional two minutes while mixing. Beat the lemon zest into the cake mixture.
- Fix the cupcake papers until they are 2/3 full (or until desired fullness)
- Drop a spoonful of the strawberry puree into the center of each poured cupcake.
- Bake the cupcakes until they are golden and the top bounces back after being lightly pressed. (Approximately 18-22 minutes.) Another way to test is to stick a toothpick in the center of the cupcake; if it comes out clean they are done.
- Let the cupcakes cool fully.
- For making the icing, beat the cream cheese and butter until smooth. Then mix in the confectioners' sugar, blend in the vanilla extract, lemon juice, and lemon zest.
- Be sure to refrigerate the icing until the cupcakes are cool enough to frost.
- Frost the cupcakes.
The cook included a nice tip for frosting these cupcakes. They recommend putting the icing in a heavy duty reseal-able bag. By cutting the corner off of the bag, you can squeeze the icing onto the cupcakes making swirls and fancy designs. It also can cut down on the mess.
Something to consider if you happen to have left over lemon zest or juice are some alternative recipes. You could look into making some lemon bars, lemon tarts, or lemon muffins. Lemon juice can be sprayed on vegetables for additional flavor or sprayed onto a Caesar salad. Also, lemon juice makes a great eco friendly cleaner for the home.
As far as any leftover strawberry puree? You could serve it on the cupcakes, or as a side with them. Also it could be used to top ice cream sundaes, pancakes, waffles, or make strawberry shortcake. Nothing will go to waste!
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