Cupcake Ingredients
1 ¼ cups all-purpose flour
1 ½ teaspoon baking powder
½ teaspoon salt
¾ cup granulated sugar
6 Tablespoons unsalted butter, room temperature
1 Tablespoon grated lemon zest
4 Tablespoons fresh lemon juice
1 teaspoon vanilla extract
2 large eggs
½ cup whole milk
Cupcake Directions 1. Preheat the oven to 350°F. Prepare a 12-cup muffin tin by lining it with muffin cups paper liners or parchment liners. 2. In a medium bowl whisk together the flour, baking powder, and salt. Set aside. 3. In the bowl of a stand mixer, cream the butter and sugar until it is light and fluffy. Add lemon zest, lemon juice, and vanilla. Mix for 3 minutes of medium speed. Add one egg and mix for 30 seconds. Add the second egg and mix for another 30 seconds. 4. Adjust stand mixer to low speed and slowly add in the flour mixture and milk (alternating). Mix until everything is just incorporated. DO NOT OVER MIX. 5. Divide the batter equally and fill the lined muffin cups 3/4 full. Bake about 16-18 minutes until a toothpick inserted in center of a cupcake comes out clean. Let the cupcakes cool completely on a wire rack before frosting. Remember that the frosting will melt if the cupcakes are too warm so be sure to wait until they are completely cool. Buttercream Ingredients
½ cup unsalted butter, room temperature
1 ½ cups powdered sugar
2 Tablespoons heavy whipping cream, room temperature
1 teaspoon vanilla extract
1/8 teaspoon salt
¾ cup freeze dried strawberries plus more for sprinkling on top of frosted cupcakes
Buttercream Directions
1. Add freeze dried strawberries to a food processor and pulse until it becomes a fine powder. Set aside.
2. In the bowl of a stand mixer, beat the butter and sugar on low speed for one minute. Then increase the mixer speed, gradually, to high for another 2 minutes. Reduce the mixer speed to add in the heavy cream, vanilla, and salt. Turn mixer speed to high and mix for another minute. Reduce speed to low and add ¾ cup of the freeze dried strawberry powder. Once the powder is well incorporated, increase mixer speed to high and beat for another minute.
3. Transfer buttercream to a piping bag and allow to chill for 15 minutes before piping. Enjoy!
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I work hard developing these recipes and providing clear instructions. However, things do not always work out as planned. Please let me know what was unsatisfactory about your result by emailing me at TheYorkPost.Sarah@gmail.com. Many times, it’s something we can troubleshoot so that you can have better success next time. Trial and error is how I learned and hopefully you can learn that way too.
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