- Strawberry Puree:
- 1 cup frozen strawberries
- 2 tablespoons water
- 1 teaspoon honey
- 1/2 teaspoon fresh lemon zest
- 1 tablespoon white sugar
- Cupcake Batter:
- 1 box strawberry cake mix (such as Betty Crocker®)
- 1 cup water
- 3 eggs
- 1/2 cup vegetable oil
- 1/2 teaspoon lemon zest
- Lemon Zest Cream Cheese Icing:
- 1 (8 ounce) package cream cheese, softened
- 1/4 cup unsalted butter at room temperature
- 2 cups sifted confectioners' sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon fresh lemon juice
- 1/2 teaspoon lemon zest
- Preheat oven to 325 degrees F (165 degrees C). Line 14 cupcake cups with paper liners.
- To make strawberry puree, pulse frozen strawberries in blender or food processor until evenly chopped. Add 2 tablespoons water, honey, 1/2 teaspoon lemon zest, and sugar. Blend until smooth.
- Beat cake mix, 1 cup water, eggs, and vegetable oil in a large bowl with an electric mixer on low speed until moistened; increase mixer speed to medium and beat for 2 minutes. Beat lemon zest into batter. Fill prepared cupcake cups 2/3 full. Drop a spoonful of strawberry puree into the center of each portion of cupcake batter.
- Bake cupcakes in preheated oven until golden and the tops spring back when lightly pressed, 18 to 22 minutes. A toothpick inserted near the center should come out clean. Let cupcakes cool for at least 30 minutes.
- To make icing, place cream cheese and butter in a bowl and beat with an electric mixer until smooth. Mix in confectioners' sugar; blend in vanilla extract, lemon juice, and lemon zest. Refrigerate icing until cupcakes are cool enough to frost. Frost cooled cupcakes with icing.