HOW TO MAKE IT :
LEMON CUPCAKES
- Heat oven to 350°F. Prepare cupcake tins. (This recipe yielded 15 cupcakes for me.)
- In a medium bowl, whisk together flour, baking powder, and salt; set aside.
- In stand mixer with paddle attachment (starting on low), cream together room temperature butter and sugar on medium-high until light and fluffy. Reduce speed to low and add in eggs, one at a time and mix until just blended.
- Add in vanilla, 2 tablespoons of lemon juice and milk and mix for about 30 seconds on low. Slowly add in dry ingredients and mix until just combined.
- Remove from mixer then fold in lemon zest with spatula.
- Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 18 to 20 minutes.
- Use a pastry brush to brush remaining 1 tablespoon of lemon juice over the top of the cupcake while they are still warm.
- Let cupcakes cool completely and dry before topping with strawberry frosting.
STRAWBERRY BUTTERCREAM
- Place butter, vanilla and jam in stand mixer with whisk attachment. Whisk on medium-high for 1-2 minutes, or until fully incorporated.
- With mixer on low, add in sugar, one cup at a time. When mixer starts to struggle, drizzle in milk one tablespoon at a time.
- After all milk as been added whisk buttercream on high for 1-2 minutes.
- To make cupcakes, put buttercream in a pastry bag with a large open tip. (or no tip at all, just the opening of the bag) and pipe out dollops on top of cooled cupcake.
- OPTIONAL: Sprinkle with gold Star Dust.