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5
from 1 vote
Strawberry Lemon Cupcakes
Sweet, tart, and perfectly summery! These feature a creamy surprise inside, and a light & fluffy lemon whipped cream!
Ingredients
Strawberry Cake
1
box strawberry cake mix
3
eggs
1
cup
water
1/3
cup
oil
1 1/2
cups
strawberries
diced and coated in flour
Lemon Curd Filling
1/2
container Cool Whip
2-4
tablespoons
lemon curd
taste after mixing in each one
Lemon Whipped Cream
2
cups
heavy whipping cream
1/3
cup
powdered sugar
2
tablespoons
lemon zest
1 1/2 - 2
tablespoons
lemon juice
Instructions
Preheat your oven to 350 degrees.
Prep your muffin tin with liners.
In a medium bowl, combine cake mix, eggs, water and oil until just mixed - don't over mix!
Add the flour-coated strawberries and fold into batter.
Fill each liner 3/4 full of batter.
Bake 12-17 minutes.
Lemon Curd Filling
Combine Cool Whip and lemon curd (to your liking) until well combined. Place in fridge until ready to fill cupcakes.
Once cupcakes have cooled completely, hollow the centers and fill with lemon curd filling.
Lemon Whipped Cream
In a cold mixing bowl, beat heavy whipping cream until it begins to thicken.
Add powdered sugar, lemon zest, and lemon juice and beat on medium high until stiff peaks form.
Pipe onto cupcakes and serve!