Desserts - Created Date : 15.5.2019
Lemon Cupcakes with Strawberry Buttercream
I feel like I crave the flavors of summer all year long. There is something so magical about these Lemon Cupcakes with Strawberry Buttercream! The flavors, the light, warm, refreshing flavors of summer that tastes amazing any time of year!
As much as I love the comforting aroma’s of pumpkin and spice, or the biting coolness of mint, or even the rich decadence of all things red velvet… I can’t help but crave the light citrusy tang of lemon. I slightly adapted my Cherry Limeade Cupcakes to make them lemon and boy was that a good idea! These cupcakes are infused with lemon before AND after baking! Lemon juice goes into the batter, you bake, and then brush each cupcake with more lemon juice hot out of the oven. It’s magical I tell you!
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Strawberries go for about $5 a container at my local grocery store and lemons are $1 each! Since I didn’t win the lottery recently, I splurged and got just one lemon.
As far as the strawberry, I compromised and made a recipe utilizing strawberry jam instead of fresh. This worked beautifully! I was able to get the sweet hint of strawberries and not break the bank.
I stumbled upon a recipe using jam for the buttercream. This is quite a genius way to add a specific flavor to buttercream, as I noticed that the first ingredient in jam is sugar!
Now don’t look too closely at this picture or you might start seeing things. Ha! I can’t tell you how many people have told me these look like boobs. (Also, sorry for saying boobs on my blog.) But they do. I can’t deny it! They would be perfect for Breast Cancer Awareness month!
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 a pastry brush to brush remaining 1 tablespoon of lemon juice over the top of the cupcake while they are still warm.
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Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.
Amanda!!! These cupcakes are gorgeous!!! Happy birthday, Mom!!! ?? I’m going to save these for a day where I do want to be transported to summer and “see the tall blades of grass straining to stand up in a warm summer breeze.” I can see it, yo!! love this! I can’t believe that I am actually looking forward to some snow tomorrow .. (why?) and will be pulling out this gorgeous recipe next month. . when the snow won’t be so pretty . . can’t wait to see you later this morning! ??
These are incredibly beautiful – so ethereal and light, absolutely puts me in a sunny warm state of mind. I don’t know how you do it – that color and texture on the buttercream is just beautiful! And don’t think I don’t notice that fluffy cupcake itself! Happy New Year to you and may there be plenty of gorgeous cakes and cupcakes to celebrate all the milestones of the year!
I love love LOVE lemon treats! These are perfect little cupcakes, Amanda. Love that you used strawberry jam to be more economical. Strawberries are about to be in season here in FL so they will be super cheap. Wish I could ship some to you, without them going bad!
These seriously were the first thing that caught my eyes this morning. They are just so perfectly lovely and beautiful and sing to me in a way most things can’t! What a way to start the new year girl. In love!
hello everyone, all the way from Australia, it’s 9.50am here, I stumbled across your lovely tempting recipe, mainly from the pic, so had to scroll along. I will def make these, but will hold off till a touch cooler here, we are in a heat wave atm. And our lemons here are roughly the same price, unless I knock on the owner’s house down the road to ask for some off their tree :)I’m sure these beauties will taste yummy. Thanks. ??
Happy birthday to your Mom. I always make my Mum buttercream cupcakes for her birthday, has come quite the tradition since I started baking now. Last year I made earl grey tea cupcakes, but I think I’ll make these this year – I know she’ll love them.
I’ve made cupcakes with jam frosting too, and they came out really well so I know yours would taste as amazing as they look, too. Gorgeous. Pinning and sharing on my FB page.
i am baker is a national baking and lifestyle website devoted to inspiring women to embrace their inner-baker. Through easy to-understand tutorials, award-winning photography, and an open, raw and inviting writing style, Amanda will show you how to make her drool-worthy Rose Cake and hopefully make you laugh.
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