Lemon cupcakes with strawberry buttercream

• Produce

  • 1 tbsp Lemon, zest

• Refrigerated

  • 3 Eggs, large

• Condiments

  • 1/3 cup Strawberry jam or preserves

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 1 tsp Baking powder
  • 3 cups Confectioners' sugar
  • 1/4 tsp Salt, Coarse
  • 1 cup Sugar
  • 1 tsp Vanilla
  • 1 tsp Vanilla extract, pure

• Dairy

  • 1/2 cup Butter, unsalted
  • 1 stick Butter
  • 1 tbsp Milk
  • 1/2 cup Whole milk

• Other

  • 3 tablespoons lemonjuice, divided

Found on iambaker.net

Description

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1 teaspoon baking powder
• 1/4 teaspoon coarse salt
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 cup sugar
• 3 large eggs, room temperature
• 1/2 cup whole milk, room temperature
• 1 teaspoon pure vanilla extract
• 3 tablespoons lemonjuice, divided
• 1 tablespoon lemon zest
• 1 stick butter, room temperature
• 1 teaspoon vanilla
• 1/3 cup strawberry jam or preserves
• 3 cups confectioners sugar
• 1 tbsp milk

Directions

• Heat oven to 350 degrees. Prepare muffins tins. (This recipe yielded 15 muffins for me.)
• In a medium bowl, whisk together flour, baking powder, and salt; set aside.
• In stand mixer with paddle attachment (starting on low), cream together room temperature butter and sugar on medium-high until light and fluffy. Reduce speed to low and add in eggs, one at a time and mix until just blended.
• Add in vanilla, 2 tablespoons of lemon juice and milk and mix for about 30 seconds on low. Slowly add in dry ingredients and mix until just combined.
• Remove from mixer then fold in lemon zest with spatula.
• Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 18 to 20 minutes.
• Use pastry brush to brush remaining 1 tablespoon of lemon juice over the top of the cupcake.
• Let cupcakes cool completely and dry before topping with strawberry frosting.
• Place butter, vanilla and jam in stand mixer with whisk attachment. Whisk on medium-high for 1-2 minutes, or until fully incorporated.
• With mixer on low, add in sugar, one cup at a time. When mixer starts to struggle, drizzle in milk one tablespoon at a time.
• After all milk as been added whisk buttercream on high for 1-2 minutes.
• To make cupcakes, put buttercream in a pastry bag with a large open tip. (or no tip at all, just the opening of the bag) and pipe out dollops on top of cooled cupcake.
• OPTIONAL: Sprinkle with gold Star Dust.