what a wonderful week it has been for me! I adopted the sweetest, most gentle golden retriever angel AND ate too many super delicious cupcakes. so what do I do? take photos of the cupcakes with Shelby in them!
these cupcakes are not your basic vanilla cake batter - they've got both lemon juice and lemon zest mixed in giving them just the right amount of lemony flavor without being too overwhelming. they also have both whole milk and sour cream, which makes them super light and fluffy. and on top? the absolute BEST strawberry frosting! it is jam packed with fresh strawberries, which have been cut up, puréed in sugar, cooked down and stirred into cream cheese frosting. it is just as flavorful as store-bought, without the artificial taste and ingredients. this batch is enough to frost a cake or a set of cupcakes, but you can also double it and save it to top literally any dessert with.
Yields: 16 cupcakes Prep Time: 15 minutes Bake Time: 18 minutes
1 ½ cups all-purpose flour
1 ½ tsp. baking powder
½ tsp. kosher salt
½ cup butter, softened [1 stick]
1 cup white sugar
2 large eggs
2 tsp. vanilla extract
3 Tbsp. fresh lemon juice [~1 large lemon]
2 Tbsp. lemon zest [~2 lemons]
½ cup whole milk
¼ cup sour cream
Preheat the oven to 350° and line 2 cupcake pans with liners.
Combine the flour, baking powder and salt in a bowl and set aside.
Put the butter and sugar in the bottom of the stand mixer and beat together until fluffy.
Add the eggs to the mixer, one egg at a time. Add the vanilla extract, lemon juice and zest.
Once well combined, add the milk and sour cream and continue to beat together.
Add the dry ingredients to the wet and beat until everything is fully incorporated but don’t over-mix.
Pour the batter into the cupcake lines about 75% of the way full.
I like to use an ice cream scoop to make it a bit easier.
Bake for 18 minutes or until the toothpick comes out clean.
Frost with your frosting of choice and eat!
Yields: ~20 cupcakes Prep Time: 20 minutes
¾ cup chopped strawberries
1 ½ tsp. white sugar
4 oz. of cream cheese, softened
½ stick butter, softened
1 ½ cups powdered sugar
1 tsp lemon juice
1 tsp. vanilla extract
pinch of kosher salt
In a food processor, pulse the strawberries and sugar on high until it is a smooth puree.
Add the puree to a medium saucepan and bring to a boil over medium heat.
Reduce the heat to low and cook the puree down for another 10 minutes until it has reduced by half.
Allow the puree to cool to room temp [you could put it in the fridge to speed up the process].
In a large bowl [or bottom of a stand mixer] beat together the softened butter and cream cheese.
Beat in the salt, vanilla, lemon juice and powdered sugar, ½ cup at a time, until fluffy.
Mix in the cooled strawberry mixture.
Frost your baked goods!