Lemon Cupcakes with Strawberry Buttercream

I’m always up for a lemon dessert, and the combination of these delicious lemon cupcakes with the strawberry frosting was amazing. I used my strawberry freezer jam I made last summer, but any jam would work. You could even use raspberry jam and it would be so yummy.

 

For the lemon cupcakes:

1 and 1/2 cups all-purpose flour

1 and 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup butter softened

1 cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

3 tablespoons fresh lemon juice

2 tablespoons lemon zest (about 2 medium lemons)

1/2 cup whole milk

1/4 cup sour cream

For the Strawberry buttercream:

1 cup butter softened

3 and 1/2 cups powdered sugar

1 tablespoon heavy cream

1 teaspoon vanilla extract

1/3 cup strawberry preserves or jam

tiny pinch of salt

 

 

For the cupcakes:
Preheat oven to 350°F. Line two muffin pans with 15 cupcake liners and set aside.
In a large mixing bowl, mix together the flour, baking powder, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand-held mixer, beat the butter and granulated sugar together until light and fluffy.
Mix in each egg one at a time, then the vanilla extract, making sure to mix well after each ingredient.
Add the lemon juice and lemon zest, mix until well combined, then mix in the milk and sour cream until fully combined.
Add the dry ingredients to the wet ingredients and mix until just combined, making sure not to over mix the batter. Use a rubber spatula or spoon to turn the batter and make sure everything is well combined.
Evenly distribute the batter between all 15 cupcake liners, making sure to only fill them a little over halfway full.
Bake in batches at 350°F for 18-22 minutes or until a toothpick inserted into the center of the cupcakes comes out clean.
Remove from the oven, then carefully remove the cupcakes from the pan and transfer to a wire rack to cool.
For the frosting:
In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand-held mixer, beat the butter until smooth.
Mix in the powdered sugar, heavy cream, and vanilla extract until well combined.
Add in the raspberry preserves or jam and salt and continue mixing until fully combined.
Frost the cooled cupcakes as desired.
Recipe Source: Live Well Bake Often

 

Advertisements

Leave a Reply