Strawberry-Filled Lemon Cupcakes & Cream Cheese Frosting

http://www.sweettoothsweetlife.com/2010/07/15/strawberry-filled-lemon-cupcakes-cream-cheese-frosting/

(Makes 24 Cupcakes)

Ingredients:

-1 box Lemon cake mix (I used Betty Crocker)

-1-1/4 cup water

-1/3 cup applesauce

-3 eggs (or any combination of eggs + egg whites or egg substitute – I used 1 egg + 1/2 cup egg sub.)

-Strawberry Filling (see recipe below)

-Cream Cheese Frosting (see recipe below)

Directions:

1. Preheat oven to 350 degrees. Prepare cake mix & bake according to directions on box.
2. Once cupcakes are cooled completely, use a knife to hollow out a 1-inch hole in each cupcake, preserving only the tops.
3. Fill cupcakes with strawberry filling and replace preserved tops back on filled cupcakes.
4. Frost with cream cheese frosting. (*For a fancier look, snip the tip off of a corner of a sandwich bag, fill with frosting, and squeeze as you would a regular pastry bag. Quick & pretty!)
5. If desired, top with fresh sliced strawberries and a sprinkle of nutmeg. ENJOY! 

Strawberry Filling

-1 pint ripe strawberries, hulled and sliced in 1/2

1 tablespoon honey

1 tablespoon maple syrup

1 teaspoon lemon juice

1/4 teaspoon vanilla extract

Puree half of the strawberries in a food processor with the honey, maple syrup, lemon juice, and vanilla until it is a smooth sauce. Add the remaining strawberries and pulse until chopped, but not liquefied.

Cream Cheese Frosting

-1 package (8 oz.) cream cheese, softened

1/4 cup butter, softened

2-3 tsp. milk

1 tsp. vanilla

3-4 cups powdered sugar

In medium bowl, beat cream cheese, butter, milk, and vanilla with electric mixer on low until smooth. Gradually beat in powdered sugar, one cup at a time, until desired consistency is achieved.