Ingredients
1strawberry cake mix,(18.25 oz.)
¾cupbuttermilk
½cupvegetable,or canola oil
¼cuplemon juice,(4 tbsp)
4eggs
½cupbutter,(1 stick), softened
¼cupstrawberries,pureed, made from fresh or frozen strawberries
1tsplemon juice
1tspvanilla extract,store-bought or homemade
4cupspowdered sugar,adjust to achieve desired consistency
Preparation
Preheat the oven to 350 degrees. Line 24 muffin cups with paper liners.
Add the cake mix, buttermilk, oil and lemon juice to a large mixing bowl.
Beat with an electric mixer on low to medium speed until moistened, about 30 seconds.
Add eggs one at a time, until the batter is well-mixed.
Increase speed to high and beat until thick and fluffy, 2 minutes longer.
Pour or scoop the batter into the paper liners until they are 2/3 full.
Bake for 15 to 20 minutes, or until a toothpick inserted in the middle comes out clean.
Remove from oven and let cupcakes cool on a wire rack.
Cream butter in an electric mixer on medium-speed until smooth and fluffy, about 2 to 3 minutes.
Then add in the strawberries, vanilla and lemon juice, and mix on low-speed until combined.
Gradually add in the powdered sugar and mix until combined.
Then beat on medium speed until light and fluffy, another 3 to 5 minutes.
Add more powdered sugar if with too thin consistency.
Transfer to a piping bag and frost away.
