Very Strawberry Cupcakes
1 cup water
3 large eggs
2 teaspoons grated lemon peel, divided
1 (8 oz.) package cream cheese, softened
4 cups powdered sugar
1 cup , divided
12 fresh strawberries, halved, for garnish
For 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.
BAKE 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove from pan. Cool completely on wire rack.
For 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.
REMOVE 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.
Serving Size (1 cupcake of 24), Calories 290 (Calories from Fat 110), Total Fat 12g (Saturated Fat 4g, Trans Fat g), Cholesterol 35mg, Sodium 190mg, Total Carbohydrate 46g (Dietary Fiber g, Sugars 37g), Protein 2g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.