Lemon Strawberry Cupcakes

• FOR THE CAKE:
• 1 box (18-20 Oz. Size) Lemon Cake Mix
• 2 Eggs
• 1-1/3 cup Oil
• 1 cup Plain Greek Yogurt
• 2 cups Frozen Strawberries, Thawed And Sliced
• FOR THE ICING:
• 2 Tablespoons Unsalted Butter, Room Temperature
• 6 ounces, weight Cream Cheese, Slightly Chilled
• 2 Tablespoons Strawberry Puree (See Note)
• 2 cups Powdered Sugar

1. For the cake:
2. Preheat oven to 350u0b0F. Prepare two 12-count muffin tins by lining them with cupcake liners.
3. In the bowl of a stand mixer, add cake mix, egg, oil, and yogurt. Mix till completely combined. Stir in sliced strawberries.
4. Use a 1/3 measuring cup to fill your liners. Bake for 18 to 20 minutes or until golden brown.
5. For the icing:
6. In a clean bowl of your stand mixer, mix butter and cream cheese together. Add powdered sugar and strawberry puree (see note below on how to make puree) and mix. Pipe onto cooled cupcakes. Enjoy!
7. Note: To make the strawberry puree, take 1/2 cup of frozen strawberries that have been thawed (including the juice) and mash or process with a food processor.

cake, lemon cake mix, eggs, oil, greek yogurt, frozen strawberries, unsalted butter, weight cream cheese, strawberry puree, powdered sugar

Taken from tastykitchen.com/recipes/desserts/lemon-strawberry-cupcakes/ (may not work)