Very Strawberry Cupcakes

From PILLSBURY BAKING
Makes 24 Cupcakes

INGREDIENTS

CUPCAKES

1 package PILLSBURY Moist Supreme Strawberry Flavored Premium Cake Mix
1 cup water
1/4 cup Vegetable Oil
3 large eggs
2 teaspoons grated lemon peel, divided

STRAWBERRY FROSTING

1/2 cup All-Vegetable Shortening
1 (8 oz.) package cream cheese, softened
4 cups powdered sugar
1 cup Natural Strawberry Fruit Spread, divided
12 fresh strawberries, halved, for garnish

DIRECTIONS

1.For Cupcakes: Heat oven to 350 degrees. 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.

Find this recipe and more holiday treats at pillsburybaking.com