Ingredients:
- 1 1/4 cups self-rising flour
- 1/2 cup all-purpose flour
- 2/3 cup white sugar
- 1/2 cup butter
- 2 large eggs
- 2 teaspoons vanilla extract, divided
- 4 teaspoons lemon zest, divided
- 1/2 cup nonfat milk
- 1/2 cup chopped strawberries
- 8 ounces reduced-fat cream cheese, at room temperature
- ⅓ cup confectioners’ sugar
- 1 tablespoon lemon juice
- 3 to 6 drops red natural food coloring (optional)
- 12 small mint leaves & lemon slices for garnish
Directions:
- Preheat oven to 350°F. Line 12 (1/2-cup) muffin cups with paper liners.
- In a medium-sized bowl mix the sugar and butter with an electric mixer until creamy. Add eggs, 2 teaspoons lemon zest and 1 teaspoon of vanilla; beat until well combined. Alternately add the flour and milk to the egg mixture; beating well after each addition. Fold in strawberries. Fill a 12-cup cupcake tin with batter about half full for each cup. Bake for 18-20 minutes or until done.
Icing:
- Mix the cream cheese, confectioners’ sugar, lemon juice, lemon zest, food coloring and vanilla.
- Beat until smooth.
- When cupcakes are cool, frost with icing. Garnish with a lemon slice and mint leaf. Serve.
Nutritional Information:
- Serving size: 1 cupcake
- Calories 247
- Fat 14 g
- Fiber 1 g
- Carbohydrates 26 g
- Protein 5 g
- Folate 25 mcg
- Cholesterol 45 mg
- Sugars 16 g
- Iron 2 mg
- Sodium 189 mg
- Potassium 90 mg
