Strawberry Lemonade Cupcakes
 
 
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Ingredients
For the Cake
  • 1½ cups all-purpose flour
  • 1½ tsp baking powder
  • ¼ tsp of salt
  • 1 stick (1/2 c) unsalted butter, room temperature
  • 1 c sugar
  • 2 eggs, room temperature
  • 1 lemon
  • ½ c buttermilk
  • 1 tsp vanilla
For the Frosting
  • 2 sticks (1 cup) of unsalted, room temperature butter
  • ⅓ c minced strawberries
  • 2⅓ c powdered sugar
  • 3 Tb strawberry jam
  • 1 tsp lemon zest (from lemon used for cupcakes)
  • ½ tsp vanilla
Instructions
  1. To begin, preheat your oven to 325 degrees. Line a standard pan with cupcake papers. Set it aside for now.
  2. In a bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.
  3. In your mixer, beat a stick of unsalted, room temperature butter until it is fluffy. Mix in the cup of sugar, and again beat until it is pale and fluffy. Add in the eggs, one at a time, completely mixing in the first before you add the second. Again, you want to beat this until it is light and airy. Zest an entire lemon. Reserve about a teaspoon of the zest for the frosting. Place all the rest of it in your mixing bowl. Take that lemon and juice the whole thing as well. You’ll need about 2 tablespoons of lemon juice. Add the juice to the mixing bowl and mix the juice and zest into the mixture. Add in half of your flour mixture. Mix in completely, being sure to scrape the bowl with a rubber spatula. Stir in the vanilla and half of the buttermilk. Mix completely. Repeat with the remaining flour mixture, and then the remaining buttermilk. Mix in each completely before the next, being sure to scrape the bowl with a rubber spatula each time. Scoop the batter into the pan, dividing evenly.
  4. Bake this for 22-25 or until they test done with a toothpick. These do not get golden.
  5. Transfer the cupcakes to a cooling rack, and cool completely.
  6. Now for the frosting!
  7. Remove the “birdnests” from the tops of your strawberries (about 3 or 4 strawberries will be needed.) Then very finely dice the strawberries. You will need about ⅓ of a cup of minced strawberries. Beat the butter in your clean mixing bowl until fluffy. Mix in the powdered sugar. Mix it until smooth. Stir in the strawberry jam, vanilla, and your reserved lemon zest. Beat them until smooth and fluffy. Now for the strawberries. Add those to the frosting, and gently fold them in.
  8. Place your frosting in a piping bag and top your cupcakes, or spread it on with a spatula. Whichever you prefer.
  9. If piping the frosting on, use a large tip so that the bits of strawberry can come through.
  10. Enjoy!
Recipe by Cosmopolitan Cornbread at https://cosmopolitancornbread.com/strawberry-lemonade-cupcake/