The combination of lemon and strawberries is classic. Perfectly portioned cupcakes let you indulge in dessert with little guilt!
What You Need
Instructions
Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake mix as directed on box for 24 cupcakes, adding grated lemon peel with the water.
Place 4 oz strawberries in blender. Cover; pulse 20 seconds to puree strawberries. Pour 1/4 cup of the strawberry puree into medium bowl. Stir in fluffy white frosting until well mixed.
Generously frost cupcakes. Garnish with sliced strawberries and lemon peel curls. Store loosely covered in refrigerator.
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