Very Strawberry Cupcakes

• 1 package Pillsbury Moist Supreme Strawberry Flavored Premium Cake Mix
• 1 cup water
• 1/4 cup Crisco Pure Vegetable Oil
• 3 large eggs
• 2 teaspoons grated lemon peel divided
• 1/2 cup Crisco All-Vegetable Shortening
• 8 ounces cream cheese softened
• 4 cups powdered sugar
• 1 cup Smucker's Natural Strawberry Fruit Spread divided
• 12 strawberries fresh, halved, for garnish

1. For Cupcakes: HEAT oven to 350u0b0F. 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.
2. 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.
3. 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.
4. 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.

moist supreme, water, vegetable oil, eggs, cream cheese, powdered sugar, strawberries

Taken from www.yummly.com/recipe/Very-Strawberry-Cupcakes-2663678 (may not work)