Prep Time 20m
Cook Time 20m
Ready Time 90m
Yield 24


Ingredients
CUPCAKES
  • 1 package Pillsbury™ Moist Supreme® Strawberry Flavored Premium Cake Mix
  • 1 cup water
  • 1/4 cup Crisco® Pure Vegetable Oil
  • 3 large eggs
  • 2 teaspoons grated lemon peel, divided
STRAWBERRY FROSTING
  • 1/2 cup Crisco® All-Vegetable Shortening
  • 1 (8 oz.) package cream cheese, softened
  • 4 cups powdered sugar
  • 1 cup Smucker’s® Natural Strawberry Fruit Spread, divided
  • 12 fresh strawberries, halved, for garnish
Preparation Directions
  • Step 1For Cupcakes: HEAT oven to 350°F. Line 24 muffin cups with paper liners. Beat cake mix, water, oil, and eggs in large bowl with electric mixer on medium speed until moistened. Beat 2 minutes. Stir in 1 teaspoon lemon peel. Divide evenly into muffin cups.
  • Step 2Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove from pan. Cool completely on wire rack.
  • Step 3For Strawberry Frosting: BEAT shortening and cream cheese in large bowl on medium speed with electric mixer until creamy. Add powdered sugar 1/2 cup at a time, beating after each addition. Mix in 1/3 cup fruit spread and remaining lemon peel. Beat 2 minutes or until light and fluffy.
  • Step 4Remove cupcakes from paper liners. Cut cupcakes in half crosswise using a serrated knife. Spread 1 rounded teaspoon of remaining fruit spread on bottom halves. Replace top halves. Place frosting in decorator bag fitted with a star decorating tip (1M). Frost cupcakes by starting at outside edge, working in a circular motion moving towards center to build up frosting, creating a swirl effect. Garnish with sliced fresh strawberries.
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