Lemon Cupcakes w/ Fresh Strawberry Buttercream

By srumbel

The perfect way to start spring! Lemony cupcakes topped with strawberry buttercream frosting made with fresh strawberries.
from ourtableofseven.com

Ingredients

• FOR CUPCAKES:
• 1 1/2 cups flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup (1 stick) butter, softened
• 3 eggs
• 1 cup sugar
• 1/2 cup milk
• 1 tsp vanilla
• 2 TBSP lemon juice
• lemon zest, for one lemon
• FOR FROSTING:
• 1 cup fresh strawberries, hulled
• 1 cup ( 2 sticks) butter, softened
• 3 1/2 cups powdered sugar
• 1 tsp vanilla

Details

Preparation time 60mins
Cooking time 100mins

Preparation

Step 1

Preheat oven to 350 degrees. Grease a 12 count muffin pan or line with cupcake papers.

In a bowl, whisk together flour, baking powder and salt. Set aside.

In a mixing bowl, beat together sugar and butter until fluffy.

Then, add in eggs, one at a time, beating each until combined. Add in lemon juice, lemon zest, vanilla and milk. Beat until combined.

Gradually, add in flour mixture and beat until combined.

Divide batter evenly into cupcake pan.

Bake for 18-20 minutes or until toothpick inserted comes out clean.

Let cupcakes cool completely before frosting.

FOR FROSTING:

In a blender or food processor, puree strawberries until smooth.

Add pureed strawberries into a saucepan. Bring to a boil and cook until slightly thicken. Approx 10 minutes. Remove from heat and let it cool completely.

In a mixing bowl, beat butter until creamy, then, add in strawberry puree.

Gradually, add in powdered sugar and continue beating until fluffy.

Notes

This recipe makes 15 cupcakes, instead of the standard 12.

Prep time includes cooling time for strawberry puree.