Cupcake Batter Ingredients
- 6 extra large eggs
- 3 cups of granulated sugar
- 1 cup of blended oil
- 1.5 teaspoons of vanilla extract
- 1.5 teaspoons of lemon zest
- 2.5 cups of strawberry puree
- 3/4 cup of mayo
- 4.5 cups of ap flour
- 1 tea spoon of salt
- 2 tablespoons of baking powder
Frosting Ingredients
- 2 cups of cream cheese
- 5 tablespoons of butter
- 1 cup of powdered sugar
- 1 teaspoon of vanilla extract
Steps for Cupcakes
- In a medium bowl, sift flour, salt and baking powder
- In a large bowl, beat together the eggs, sugar, vegetable oil, vanilla extract, lemon zest, mayo and strawberry puree until well combined
- Gently fold flour mixture into egg/oil mixture
- Spoon the batter into the prepared cupcake cups, filling each about 2/3 full
- Bake in the preheated oven until the cupcakes have risen and a toothpick inserted into the center of a cupcake comes out clean, about 25-30 minutes. Allow the cupcakes to cool at least 10 minutes before frosting
Steps for Frosting
- Beat on high cream cheese and butter together in a mixing bowl with an electric mixer until smooth
- Add in powdered sugar and vanilla extract and beat until lump free
