Lemon Cupcakes with Fresh Strawberry Frosting
Serves: 48
 
Ingredients
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 tablespoons fresh lemon zest
  • 2 large eggs
  • 1½ cups cake flour
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup whole milk
  • ½ teaspoon lemon extract
  • ⅛ teaspoon vanilla extract
  • Fresh Strawberry Frosting (recipe follows)
  • Garnish: Preserved Lemon Slices (recipe follows)
Instructions
  1. Preheat oven to 350°. Line a 48-well mini muffin pan with foil liners or paper liners.
  2. In a large bowl, beat together butter, sugar, and lemon zest with a mixer at high speed until light and fluffy, approximately 3 minutes. Add eggs, one at a time, beating until incorporated.
  3. In a medium bowl, whisk together flour, baking powder, and salt until combined.
  4. In a small bowl, stir together milk, lemon extract, and vanilla extract until combined.
  5. Add flour mixture to butter mixture, alternately with milk mixture, in thirds, beginning and ending with flour mixture, beating at low speed until combined.
  6. Using a 2-teaspoon levered scoop, divide batter among wells of prepared pan. Tap pan on countertop several times to level batter.
  7. Bake until a wooden pick inserted in centers comes out clean, 9 to 11 minutes. Let cool completely on wire racks.
  8. Place Fresh Strawberry Frosting in a piping bag fitted with a large open-star tip (Wilton #1M). Pipe an upright frill of frosting on the top of each cupcake.
  9. Garnish with a preserved lemon slice, if desired.
Recipe by TeaTime Magazine at https://teatimemagazine.com/lemon-cupcakes-with-fresh-strawberry-frosting/