Life. Laura Style.) turned me on to a recipe for strawberry cupcakes with lemon frosting. Let me tell you, they were quite tasty. So it was almost perfect timing that when the time came for me to decide which cupcakes to make for the MSCC, Laura's strawberry cupcakes were already in my mind.
Strawberry Cupcakes (recipe adapted from Paula Deen)
-1 box white cake mix
-1 (3 oz) box strawberry gelatin
-15 oz fresh strawberries sprinkled with sugar; pureed
-4 large eggs
-1/2 cup vegetable oil
-1/4 cup water
Preheat oven to 350 degrees F. Line two 12-count cupcake pans.
In a large bowl, combine cake mix and gelatin. Add pureed strawberries, eggs, oil, and water; beat at medium speed with an electric mixer until smooth.
Pour into cupcake pans, and bake for 20 minutes. Let cool for 10 minutes, then remove from pans to completely cool on wire racks.
Lemon Buttercream Frosting (adapted from Sprinkles Cupcakes)
-1 cup (2 sticks) butter, softened
-2 cups powdered sugar
-1 lemon, juice and zest
-1 teaspoon vanilla extract
-1/4 teaspoon salt
Combine butter, sugar, and salt and beat till well combined.
Add lemon juice, zest, and vanilla and continue to beat for another 3-5 minutes or until creamy.