So beautiful and perfect for summer time!
Total: 40 min
Cook: 15-20 min
Yields: 24 servings
1 (18 1/4 ounce) package white cake mix
(3 ounce) package strawberry gelatin
1 cup mashed fresh strawberries (1 and 1/2 c. whole=1 c. mashed)
1 cup vegetable oil
1⁄2 cup buttermilk
FOR THE LEMON CREAM CHEESE FROSTING
1⁄2 cup shortening
1⁄2 cup unsalted butter, softened
1 (8 ounce) bar cream cheese, softened
1 tablespoon vanilla extract
2 lbs powdered sugar, sifted
1⁄2 teaspoon salt
1 -2 tablespoon fresh lemon juice
1 lemon, zested for garnish
6 large strawberries for garnish
In a large bowl, stir together cake mix and gelatin mix. Make a well in the center and pour in mashed strawberries, oil, milk and eggs. Beat on low speed until blended. Scrape bowl and beat 2 minutes on medium speed. Pour batter into prepared cupcake pans.
Bake at 350 for 15-20 min or until cupcakes are done.
For the lemon cream cheese frosting:
Cream together shortening, butter, and cream cheese until nice and smooth. Add vanilla into mixture and combine. Sift together sugar and salt, and slowly add to shortening, butter & cheese mixture. Add lemon juice and mix well.
Top each cupcake with a slice of strawberry and lemon zest. Voila!
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