Strawberry Lemonade Cupcakes
1 hr 30 mins
Makes 18-20
Vegetarian
Ingredients
3 cups all-purpose flour or cake flour
4 teaspoons baking powder
½ teaspoon sea salt
12 tbps (1 ½ sticks) unsalted butter, softened
1 ½ cups cane sugar
3 egg whites
1 cup buttermilk
Zest and juice of 2 medium lemons
1 lb unsalted butter, softened
2 cups confectioner’s sugar, sifted
¾ cup strawberry jam, divided
10 ripe strawberries, halved
Directions
- Preheat oven to 350 degrees F. In a medium bowl, whisk together flour, baking powder, and salt.
- In a large mixing bowl or the bowl of a stand mixer, cream butter and cane sugar together until pale in color. Whisk in egg whites until batter is smooth.
- Fold in half the dry ingredients, then half the buttermilk and repeat. Fold in lemon zest and juice.
- Line two cupcake pans with cupcake liners and fill 2/3 full of batter. Bake for 20 minutes (rotating pans halfway through baking) or until a toothpick inserted in the centers come out clean. Set aside to cool completely.
- Cream butter and add sifted confectioner’s sugar. Beat frosting until smooth then mix in ½ cup of strawberry jam. Place in a piping bag fitted with a star piping tip.
- To decorate cupcakes, pipe frosting in a circular pattern over the top of the cupcake leaving a well in the center. Place a teaspoon of strawberry jam in the center of the frosting. Top cupcakes with a strawberry half.