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Preheat oven to 350F. Line 24 muffin cups with paper liners.
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Mix cake mix with all ingredients as instructed by box. Stir in lemon zest.
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Bake according to box instructions. Cool completely before frosting.
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To make the frosting, use a blender to puree the strawberries. In a large mixing bowl, fold the strawberry puree into the Pillsbury Creamy Supreme frosting. Spread generously on cooled cupcakes.