Lemon Strawberry Cupcakes
Course: Cake, DessertServings
24
servingsPrep time
20
minutesCooking time
25
minutesTotal time
1
hourThese cupcakes are delightfully refreshing! The zesty lemon flavor paired with the strawberry frosting are a delicious combination. The homemade strawberry freezer jam in the frosting adds a wonderfully fresh taste!
Ingredients
3 cups featherlight flour
1 1/2 teaspoons xanthan gum
1 tablespoon baking powder
1 cup butter, softened
2 cups sugar
4 eggs
Zest of 2 lemons
3 tablespoons fresh lemon juice
1 cup buttermilk
- Strawberry frosting
1/2 cup butter, softened
1 teaspoon vanilla
1/2 cup Strawberry Freezer Jam
3 tablespoons milk
6 cups powdered sugar
Directions
- Preheat oven to 325º. Line muffin tins with 24 liners.
- In a small bowl combine featherlight flour, xanthan gum, baking powder, and salt.
- In the bowl of large stand mixer, beat the butter and sugar until creamy. Add the eggs, one at a time, beating well after each one.
- Mix in the lemon zest, fresh lemon juice and buttermilk until combined.
- Gradually add the flour, mixing until just combined.
- Divide batter among cupcake liners. Bake at 325º for 20-25 minutes, until a toothpick inserted comes out clean. Cool completely.
- In a large bowl, beat the butter, vanilla, and strawberry jam together until smooth. Add half the powdered sugar and mix until it’s incorporated, then add the rest and mix again. Add milk a tablespoon at a time, until the frosting reaches the desired consistency. Spoon frosting into a bag and frost using a 1 M tip. Swirl frosting on top of each cupcake.
