Lemon Cupcakes with Strawberry Lemonade

By tempestteapot

Ingredients

• 1 cup butter, softened
• 2 cups sugar
• 3 eggs
• 4 teaspoons grated lemon zest
• 4 tablespoons of lemon juice
• 1 teaspoon vanilla extract
• 3 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 cups sour cream
• Strawberry Buttercream
• 2 sticks butter, softened
• 1 tsp vanilla extract
• 1/3 cup strawberry jam
• pinch of salt
• 6 cups powdered sugar
• 2-3 tablespoons milk

Details

Adapted from bakedperfection.com

Preparation

Step 1

In a medium bowl combine the flour, baking soda, baking powder, and salt. In a separate mixing bowl, cream the butter and sugar. Beat in the eggs, one at a time. Add the lemon zest, lemon juice and vanilla; mix well. Add the flour mixture to creamed mixture alternately with sour cream (batter will be thick). Fill greased or paper-lined muffin cups 3/4 full with batter. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool completely.


Beat butter and vanilla until creamy. Mix in strawberry jam and salt. Add powdered sugar 1 cup at a time, beating until combined. Add milk 1 tablespoon at a time until you reach desired consistency.