Lemon Cupcakes with Strawberry Frosting

The combination of lemon and strawberries is classic. Perfectly portioned cupcakes let you indulge in dessert with little guilt!

Ingredients

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1

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.
2

Place 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.
3

Generously frost cupcakes. Garnish with sliced strawberries and lemon peel curls. Store loosely covered in refrigerator.

One lemon will yield 2 to 3 tablespoons of lemon juice and 1 1/2 to 3 teaspoons of grated lemon peel. You can freeze extra lemon juice and peel separately for another use.
An easy way to hull strawberries is to push one end of a plastic drinking straw into the point of the berry and push it through to pop off the green cap.
If you have only one pan and a recipe calls for more cupcakes than your pan will make, cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes to the bake time.