Lemon cupcakes with strawberry frosting


Ingredients:


Lemon Cake-


1 box of white cake mix

1/3 cup veg oil

3 eggs

zest of 2 lemons

fresh squeezed juice of 2 lemons

1 cup sour cream


Strawberry Frosting-


1 cup fresh strawberries

1 cup butter (softened)

2 1/2 cups confectioners sugar




Directions:


Preheat oven to 350 degrees and line cupcake pan with liners.


Sift cake mix into a large mixing bowl. Add the veg oil, eggs, lemon zest and juice. 


Using the paddle attachment on your stand mixer, mix until combined and smooth. 


Fill cupcake liners 3/4 full and bake for 20-25 minutes, until a toothpick inserted comes out clean. 


Let cool completely. 


FROSTING-


Place the fresh strawberries into a food processor or blender. Blend until pureed.


Transfer the puree to a small saucepan over low-medium heat. Bring to a boil (stirring often), until the puree is reduced to about half (15 minutes) Remove from heat and cool completely. 


Beat the softened butter in a stand mixer with a paddle attachment, until light and fluffy. 


Add 1 cup of confectioners sugar into the butter, and beat until blended. 


Add 2 TB of strawberry puree, and mix until blended (don't forget to scrape the sides)


Add 1 cup of  the confectioners sugar and mix. Add 2 more TB of the puree and continue mixing. 


Add the last 1/2 cup of the confectioners sugar and mix until all is combine (scrape the sides).

 Fill into a pastry bag and ice the cupcakes.