Ingredients
1 package white cake mix (regular size)3 large eggs, room temperature1/2 cup 2% milk1/3 cup canola oil2 tablespoons grated lemon zest3 tablespoons lemon juiceFROSTING:4 cups confectioners’ sugar1 cup butter, softened1/4 cup crushed fresh strawberriesAdditional fresh strawberries
Preparation
Preheat oven to 350°. Line 24 muffin cups with paper liners.
In a large bowl, combine the first 6 ingredients; beat on low 30 seconds. Beat on medium 2 minutes. Fill prepared cups half full. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely.
For frosting, in a large bowl, combine all ingredients, except additional strawberries; beat until smooth. Frost cupcakes. Garnish with additional strawberries. Store in the refrigerator.
