Are you ever feeling in the mood for some delicious cupcakes, but don't feel like taking the time to make them from scratch? Here's your fix. Using a box of cake mix doesn't always have to be a dud. Spring has sprung and so have these cupcakes. Substitute buttermilk in for water and you can get that moist "melt in your mouth" cupcake that your neighbor spends all day making.
Strawberry Cupcakes with Lemon Buttercream Frosting
1 box of Strawberry Cake Mix (I used Pillsbury Moist Supreme)
1 cup Buttermilk
1/3 cup oil
3 eggs
1 1/2 cups unsalted butter (room temperature)
4 cups confectioners sugar
1/2 teaspoon lemon juice
1 tablespoon lemon zest
Preparation
In a large bowl, combine the cake mix, buttermilk, eggs and oil. Beat on low speed just until moistened. Beat on high for 2 minutes. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 15-20 minutes or until a toothpick comes out clean. Cool for 10 minutes in tins then transfer cupcakes to wire racks to cool completely.
In a medium bowl beat butter until pale and creamy. Add confectioners sugar 1/2 cup at a time. Add lemon juice and lemon zest. Beat until smooth.
When cupcakes are cooled, frost with the Lemon Buttercream Frosting. To add character, decorate with a sliced strawberry on top. And always don't forget to Enjoy!
