Lemon Cupcakes with Strawberry Buttercream
Try this lemon cupcakes with strawberry buttercream recipe.
Try this lemon cupcakes with strawberry buttercream recipe.
- 1 cup sugar
- 1 tsp vanilla
- 3 large eggs room temperature
- 3 cups confectioners sugar
- 1 tsp. baking powder
- 1 tbsp lemon zest
- 1 tsp. pure vanilla extract
- 1 1/2 cups all-purpose flour sifted
- 1/4 tsp. coarse salt
- 1/2 cup (1 stick) unsalted butter room temperature
- 1/2 cup whole milk room temperature
- 3 tbsp lemonjuice divided
- 1 stick butter room temperature
- 1/3 cup strawberry jam or preserves
- 1-2 tbsp milk
- Carbohydrate 813.032900745128 g
- Cholesterol 1513.47500020538 mg
- Fat 124.481195080402 g
- Fiber 5.69850012003609 g
- Protein 57.8278200246229 g
- Saturated Fat 68.0531625495554 g
- Serving Size 1 1 recipe (1442g)
- Sodium 58638.7581634641 mg
- Sugar 807.334400625092 g
- Trans Fat 12.0725170061966 g
- Calories 4541 calories
Step-by-step
- Heat oven to 350 degrees.
- Prepare muffin 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 has 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.
A Burst of Sunshine: My Lemon Cupcake Adventure
Baking has always been my happy place, a little sanctuary where I can escape the daily grind and create something beautiful. Today, I want to share one of my favorite recipes, a recipe that’s as bright and cheerful as a summer day: Lemon Cupcakes with Strawberry Buttercream. The tangy lemon perfectly complements the sweet strawberry, creating a flavor combination that’s simply irresistible. I’ve been perfecting this recipe for years, tweaking it here and there to achieve the perfect balance of moist, fluffy cake and creamy, luscious frosting. It’s become a staple at family gatherings, potlucks, and even just a quiet afternoon treat for myself.
The process itself is a journey of delightful aromas and satisfying textures. The initial stages, creaming the butter and sugar, is wonderfully therapeutic. The smell alone is enough to bring a smile to my face, a promise of the deliciousness to come. Adding the lemon zest is a moment of pure sensory delight, as the fragrant oils awaken your senses. The baking process itself is a careful dance between patience and anticipation, watching as the cupcakes slowly rise in the oven, their tops browning to a perfect golden hue. The final step, frosting the cupcakes, is pure artistry; I love the satisfying squish of the piping bag and the smooth, creamy swirls I create on each delicate cupcake.
But this recipe is more than just a collection of ingredients and instructions; it's a story of shared moments. I remember the first time I made these cupcakes, for my daughter's birthday party. The joy on her face as she bit into one, the delighted chatter of her friends, the warmth of the afternoon sun streaming through the window – all of these memories are inextricably linked to this recipe. It’s a recipe that has brought countless smiles, both to myself and to others. And the best part? It's surprisingly easy to make. Even if you're not a seasoned baker, I guarantee you can create these beautiful and delicious cupcakes.
Beyond the Recipe: A Reflection on Sweet Treats and Shared Moments
Baking isn't just about following instructions; it's about the experience, the connection to something bigger than ourselves. It's about creating something beautiful, something to share, something that brings joy. These lemon cupcakes with strawberry buttercream are a testament to that belief. They represent not just a delicious treat, but a symbol of connection, of shared moments, of happy memories.
I've found that baking, especially when sharing with others, has a way of bringing people together. It's a universal language, understood across cultures and generations. The simple act of sharing a cupcake, the warmth of a smile, the feeling of connection – these are the things that truly matter. And that, my friends, is the magic of baking.
This recipe is more than just a recipe; it's a celebration of life's simple pleasures, a reminder to savor the small moments, and a way to create lasting memories. So, the next time you're looking for a way to brighten your day or to share a little bit of happiness with others, I encourage you to try this recipe. You won’t regret it.
I hope you enjoy these lemon cupcakes as much as I do. Happy baking!
