Strawberry Lemon Cupcakes

• 1 package white cake mix (regular size)
• 3 large eggs, room temperature
• 1/2 cup 2% milk
• 1/3 cup canola oil
• 2 tablespoons grated lemon zest
• 3 tablespoons lemon juice
• 4 cups confectioners' sugar
• 1 cup butter, softened
• 1/4 cup crushed fresh strawberries

1. Preheat oven to 350u0b0. Line 24 muffin cups with paper liners.
2. In a large bowl, combine the first 6 ingredients; beat on low 30 seconds. Beat on medium 2 minutes. Fill prepared cups half full. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely.
3. For frosting, in a large bowl, combine all ingredients; beat until smooth. Frost cupcakes. Garnish with additional strawberries. Store in the refrigerator.

white cake, eggs, milk, canola oil, lemon zest, lemon juice, sugar, butter, fresh strawberries

Taken from www.tasteofhome.com/recipes/strawberry-lemon-cupcakes/ (may not work)