This week’s recipe for Strawberry-Lemon Cupcakes starts with a white-cake mix, and the cupcakes come out moist and flavorful with the help of fresh fruit and buttermilk. If you’d rather not purchase buttermilk when you only need ½ cup, you can substitute sour cream.
There’s fruit in these cupcakes in two forms: Chopped fresh strawberries and then the zest and juice from fresh lemons.
Lemon curd makes a quick and luscious frosting for the cupcakes and you can find it alongside the jellies and jams in most supermarkets.
¼ cup oil
Zest of 2 lemons
¼ cup freshly squeezed lemon juice, about the juice of 2 lemons
½ cup buttermilk
1 teaspoon vanilla extract
1 cup chopped fresh strawberries
1 box White Cake Mix (1 16.5-ounce cake mix was used for testing purposes)
Prepared lemon curd
Fresh strawberry halves, for garnish
Heat oven to 350 degrees. Line two muffin tins with cupcake liners, 24 total.
Whisk eggs, oil, buttermilk, lemon zest and juice and vanilla together in a large bowl. Add the cake mix and beat for 3 minutes. Fold in the chopped strawberries and then fill cupcake liners ¾ full. Bake for 15-20 minutes, or until an inserted knife comes out clean.
Cool cupcakes completely on wire racks and then spread with the lemon curd. Top with a strawberry half and serve.
Makes 24 cupcakes.