Lemon Cupcakes with Strawberry Frosting

Spring is around the corner.

Here in DC it has been abnormally warm and it really feels like the beginning of spring.  Our tulips are even starting to pop up.  With the warm air comes a change of flavors in our house.  Of course we still love all things chocolate (especially when combined with peanut butter), but now is the time to reintroduce some fruit!  I have made lemon cupcakes and I have made strawberry frosting, but never before have I combined them for you.  These cupcakes are truly a delightful combination of sweet and tart.  It is just like sipping a glass of strawberry lemonade, but better.

p.s. sorry I have been missing in action for a while.  My day job has been ridiculously time consuming.

Lemon Cupcakes with Strawberry Lemonade
recipe from Baked Perfection

makes 24-30 cupcakes

1 cup butter, softened
2 cups sugar
3 eggs
4 teaspoons grated lemon zest
4 tablespoons of lemon juice
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups sour cream

In a medium bowl combine the flour, baking soda, baking powder, and salt. In a separate mixing bowl, cream the butter and sugar. Beat in the eggs, one at a time. Add the lemon zest, lemon juice and vanilla; mix well. Add the flour mixture to creamed mixture alternately with sour cream (batter will be thick). Fill greased or paper-lined muffin cups 3/4 full with batter. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool completely.

 

Strawberry Buttercream
recipe from Baked Perfection

2 sticks butter, softened
1 tsp vanilla extract
1/3 cup strawberry jam
pinch of salt
6 cups powdered sugar
2-3 tablespoons milk

Beat butter and vanilla until creamy. Mix in strawberry jam and salt. Add powdered sugar 1 cup at a time, beating until combined. Add milk 1 tablespoon at a time until you reach desired consistency.