-
1
For the cupcakes:
-
2
1. Preheat the oven to 350 F. Add cupcake liners into a 12-count muffin pan.
-
3
2. In the bowl of your stand mixer, add butter and sugar and mix on high until well blended and fluffy.
-
4
3. Turn down mixer to medium speed and add eggs, one at a time, beating after each addition.
-
5
4. Next, turn down mixer to low speed and add in lemon zest, flour, baking powder, baking soda and salt.
-
6
5. Lastly, add in lemon juice, milk and vanilla extract and mix until well blended.
-
7
6. Using an ice cream scoop, fill each cupcake liner 3/4 full and bake for 20-22 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
-
8
7. Place cupcake pan on a cooling rack for 10 minutes.
-
9
8. Remove cupcakes from pan and let them rest until completely cool.
-
10
For the buttercream:
-
11
1. Add butter into the bowl of yours tand mixer and start on high speed. Add in strawberries and lemon juice and continue to mix. Lastly, slowly add in powdered sugar and continue to mix until buttercream is fluffy and light. If the buttercream is a little watery due to the berries, add in more powdered sugar until buttercream consistency has stiffened.
-
12
2. Pipe or frost completely cooled cupcakes with buttercream.
