Strawberry Cupcakes with Lemon Zest Cream Cheese Icing

Strawberry cake mix gets filled with homemade strawberry puree and baked in these strawberry shortcake-like cupcakes. They're topped with a lemony cream cheese icing, and for strawberry lovers, extra strawberry puree.

Preheat oven to 325 degrees F (165 degrees C). Line 14 cupcake cups with paper liners. To make strawberry puree, pulse frozen strawberries in blender or food processor until evenly chopped....


Ingredients

  • Strawberry Puree:
  • 1 cup frozen strawberries
  • 2 tablespoons water
  • 1 teaspoon honey
  • 1/2 teaspoon fresh lemon zest
  • 1 tablespoon white sugar
  • Cupcake Batter:
  • 1 box strawberry cake mix (such as Betty Crocker®)
  • 1 cup water
  • 3 eggs
  • 1/2 cup vegetable oil
  • 1/2 teaspoon lemon zest
  • Lemon Zest Cream Cheese Icing:
  • 1 (8 ounce) package cream cheese, softened
  • 1/4 cup unsalted butter at room temperature
  • 2 cups sifted confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon fresh lemon juice
  • 1/2 teaspoon lemon zest

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