Ingredients
Scale
Lemon Cupcakes
- 1 1/4 cups all-purpose flour
- 1 1/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 2 large eggs
- 3/4 cups granulated sugar
- 2 teaspoons vanilla extract
- 1/2 cup vegetable oil
- 1/4 cup lemon juice freshly squeezed
- 1/4 cup milk I used whole
- Zest of 2 lemons
Strawberry and Lemonade Cream Cheese Frostings
- 8 oz cream cheese softened
- 4 oz unsalted butter softened
- 4 cups powdered sugar sifted
- 2 teaspoons vanilla extract
- Zest of 1 lemon
- 1 oz freeze dried strawberries
Instructions
Lemon Cupcakes
- Pre-heat oven to 350F.
- Sift together the flour, baking powder, baking soda, and salt. Set aside.
- In a bowl, whisk eggs until slightly pale, about 1 minute.
- Add sugar, whisk for another minute.
- Add vanilla and oil. Whisk until combined.
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Add half of the flour mixture. Stir with a spatula.
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Proceed to add milk, lemon juice and lemon zest. Stir until combined.
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Add the remaining flour.
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Pour batter into cupcake pan, either greased with butter and then floured, or lined with cupcake papers.
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Bake for 12-15 minutes, rotating pans halfway.
Strawberry and Lemonade Cream cheese frostings
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Pulse freeze dried strawberries in processor until they are a fine powder. Put through a sifter to filter out large particles. Set aside.
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Cream cream cheese and butter for 3 minutes until smooth and fluffy.
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Add sifted powdered sugar, mix on low until mixed in. Turn speed to medium and beat for a couple minutes. Add vanilla.
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Split frosting in half into two bowls.
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Add zest of lemon to one and add the freeze dried strawberries to the other.
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Cream both separately until well combined.
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Lay out a piece of plastic wrap on the counter. Spread the lemon cream cheese frosting. Right next to it, spread the strawberry frosting.
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Roll the plastic wrap over itself and insert it into a piping bag fitted with the tip you will be using to pipe on the cupcakes.
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Pipe away! Top with a strawberry and serve!