People always love my lemon cupcakes. Strawberry + lemon combo worked out deliciously. Since I didn't want the frosting too sweet, I used less than a cup of confectioner sugar and skipped butter all together. The frosting came out a little too runny. It was difficult to frost pretty but I thought it taste really good. I think this is the first time I have 3 of my own cupcakes in one day!
Ingredients - make 30 cupcakes
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 sticks butter - room temperature
- 2 cups sugar
- 4 eggs
- Zest and juice from 1 lemon
- 1 cup buttermilk
- 10 fresh strawberries
- 2 packages creamcheese
- About 1 cup confectioner sugar
Directions
- Preheat the oven to 350 degrees. Line muffin pans with liners.
- Whisk flour, baking powder, baking soda and salt together.
- With an electric mixer, beat butter and sugar until light and fluffy - about 3 minutes. Add eggs one at a time. Beat well after each addition. Add lemon juice and zest.
- Alternately stir 1/3 of flour mixture and buttermilk into the wet ingredients. Stir until well combined.
- Fill the prepared muffin pan with the batter up to 3/4 full. Bake for 18 minutes. Let the cupcakes cool completely on a cooling rack.
- Clean the strawberries and pureed them in a food processor.
- With a clean electric mixer, beat creamcheese until soft. Add confectioner sugar. Slowly add pureed strawberries. Beat until the frosting is fluffy and well blended - about 2 to 3 minutes.
- Drop about a teaspoon of the frosting on the cupcakes. Refrigerate until ready to serve.
