YIELDS: 2 dozen

PREP: 15 min

BAKE: 20 min

INGREDIENTS:

1 package white cake mix

3 large eggs, room temperature

½ cup 2% milk

⅓ cup canola oil

2 tbsp grated lemon zest

3 tbsp lemon juice

4 cups confectioners’ sugar

1 cup butter, softened

¼ cup crushed fresh strawberries

INSTRUCTIONS:

  1. Preheat oven to 350. Line 24 muffin cups with paper liners.
  2. In a large bowl, combine the first 6 ingredients; beat on low for 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 pas 10 minutes before removing to wire racks to cool completely.
  3. For frosting, in a large bowl, combine confectioners’ sugar, butter, and fresh strawberries. Beat until smooth.
  4. Frost cupcakes, garnish with additional strawberries. Store in the refrigerator.