Gluten Free Lemon Cupcakes with Strawberry Frosting and Butterfly Toppers
Makes 12 cupcakes
Ingredients
For the cupcakes:
- 1 box Gluten Free Yellow Cupcake Mix {I used Betty Crocker}
- 3 eggs
- 1/2 cup of butter softened
- 1 tsp vanilla
- 2/3 cup water
- juice and zest from one large lemon
- 7 large strawberries destemmed
For the frosting:
- 1 cup butter softened and cubed {2 sticks}
- 3 cups powdered sugar
- ΒΌ cup strawberries destemmed, 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!