Gluten Free Lemon Cupcakes with Strawberry Frosting and Butterfly Toppers
Makes 12 cupcakes
Ingredients
For the cupcakes:
1box Gluten Free Yellow Cupcake Mix {I used Betty Crocker}
3eggs
1/2cupof buttersoftened
1tspvanilla
2/3cupwater
juice and zest from one large lemon
7large strawberriesdestemmed
For the frosting:
1cupbuttersoftened and cubed {2 sticks}
3cupspowdered sugar
ΒΌcupstrawberriesdestemmed, sliced, and pureed until smooth
Instructions
Prepare batter according to the box directions.
Mix in juice and zest from one large lemon.
Line a cupcake pan with 12 liners and fill each 2/3 full.
Bake according to the box directions {350 for 20 minutes}.
Remove from oven and let cool then remove to a plate.
Frost generously with the strawberry frosting and then top each cupcake with a strawberry butterfly {directions below}.
Serve right away or refrigerate until party time!
For the frosting:
Make the strawberry puree by simply blending the chopped strawberries in a food processor or blender until smooth.
Add softened butter, powdered sugar, and 1/4 cup strawberry puree to a large bowl. Beat on medium speed with a mixer until you get a smooth consistency.
Refrigerate until ready to frost cupcakes.
For the strawberry butterflies:
Thinly slice 7 large strawberries.
Cut the bottom corner off of 24 slices.
Cut thin strips out of a few other slices. You will need 12.
Place a strip in the center top of each cupcake.
Add a slice on each side to make butterfly wings.
Now you have beautiful butterfly strawberries ready to go on top of your frosted cupcakes!