Ingredients
1 package white cake mix (regular size)1/4 cup lemon curd3 tablespoons lemon juice3 teaspoons grated lemon zest1/2 cup butter, softened3-1/2 cups confectioners’ sugar1/4 cup seedless strawberry jam2 tablespoons 2% milk1 cup sliced fresh strawberries
Preparation
Line 24 muffin cups with paper liners. Prepare cake mix batter according to package directions, decreasing water by 1 tablespoon and adding lemon curd, lemon juice and lemon zest before mixing batter. Fill prepared cups about two-thirds full. Bake and cool cupcakes as package directs.
In a large bowl, beat butter, confectioners’ sugar, jam and milk until smooth. Frost cooled cupcakes; top with strawberries. Refrigerate leftovers.
