Strawberry Lemon Cupcakes Recipe
Prep Time:
15 minutes
Cook Time:
20 minutes
Servings:
12 Cupcakes
Ingredients
  • 1 ½ cups all-purpose flour
  • 1 (3.4 ounce) package lemon instant pudding mix
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup granulated sugar
  • ½ cup vegetable oil
  • 1 tablespoon lemon zest
  • 2 eggs
  • ¾ cup milk
  • 8 ounces cream cheese, softened
  • ½ cup unsalted butter, softened
  • ¼ cup strawberry puree
  • 4 cups powdered sugar
Directions
  1. Preheat the oven to 350 F. Line a cupcake pan with cupcake liners then set aside.
  2. In a medium bowl, whisk together the flour, pudding mix, baking powder, and salt. Set aside.
  3. In the bowl of a stand mixer, beat the sugar, oil, lemon zest, and eggs on medium-high speed until combined.
  4. Reduce speed to medium and add in the flour mixture alternating with the milk until just combined. Don't overmix.
  5. Divide the batter evenly into the prepared cupcake pan, filling each well ⅔ full.
  6. Bake for 20 to 22 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack and cool completely.
  7. In a large bowl combine the cream cheese and butter and beat with an electric mixer until creamy. Add in the strawberry puree until combined. Slowly add in the powdered sugar and beat on high until the frosting is light and fluffy.
  8. Frost the cooled cupcakes, decorate as desired, then serve.