Very Strawberry Cupcakes

Ingredients:

CUPCAKES
•	1 package Pillsbury® Moist Supreme® Strawberry Flavored Premium Cake Mix
•	1 cup water
•	1/4 cup Crisco® Pure Vegetable Oil
•	3 large eggs
•	2 teaspoons grated lemon peel, divided
•
STRAWBERRY FROSTING
•	1/2 cup Crisco® Baking Sticks All-Vegetable Shortening
•	1 (8 oz.) package cream cheese, softened
•	4 cups powdered sugar
•	1 (12 oz.) jar Smucker's® Simply Fruit® Seedless Strawberry Spreadable Fruit, divided
•	12 fresh strawberries, halved, for garnish

Directions:

1	For Cupcakes: HEAT oven to 350°F. 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 spreadable fruit 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 spreadable fruit 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.