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Sunny Lemon Cupcakes with real Strawberry Frosting

These cupcakes are easy to prepare by doctoring a yellow cake mix. Perfect for those gluten-free as lemon cake mix is hard to find. The strawberry frosting is flavored and colored by using real strawberries with no additional artificial coloring or flavors. It's the best frosting ever!
Course Dessert
Cuisine American
Keyword lemon cupcakes, strawberry frosting
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 24 cups (or quantity indicated on cake mix package used)
Calories 98kcal
Author Toni Dash

Ingredients

  • 1 Yellow Cake mix (I used Pillsbury’s Gluten-Free Yellow Cake mix)
  • 1 3- ounce box Lemon Gelatin Dessert mix (Jell-O brand or equivalent)
  • ¼ cup Lemon Juice
  • Zest from 2 Lemons
  • Eggs as called for in the cake mix
  • Oil as called for in the cake mix
  • 1 batch Real Strawberry Frosting

Instructions

  • Preheat oven to the temperature called out in the cake mix. Line cupcake pan with wrappers (tip: I use double wrapper so any oil from the cupcakes are absorbed by the inner wrapper leaving the outer wrapper spotless).
  • Follow the cake mix directions to prepare adding the lemon juice, jello mix and lemon zest into the mix. Fill the cupcake molds as directed on the cake mix box and bake according to the mix directions. Allow to cool completely.

Notes

Cooking time estimated and will depend on the cake mix selected for use.

Nutrition

Calories: 98kcal | Carbohydrates: 22g | Protein: 1g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 178mg | Potassium: 12mg | Fiber: 0g | Sugar: 13g | Vitamin C: 1mg | Calcium: 45mg | Iron: 0.5mg