A good friend of mine created these delicious cupcakes for my little love's family brunch last weekend. It was almost a hundred degrees outside so the frosting melted quickly, but was so good no one minded. I knew I wanted a strawberry cream cheese frosting that utilized delicious fresh local strawberries. She suggested we pair it with a lemon cupcake. The result was delicious!
Lemon Cupcake
We chose this recipe because it used cake flour and buttermilk. We used 2 tablespoons of lemon juice instead of lemon extract.
2 1/4 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups buttermilk
4 large egg whites
1 1/2 cups sugar
lemon zest from two lemons
1 stick (8 tablespoons) unsalted butter, at room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon pure lemon extract
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups buttermilk
4 large egg whites
1 1/2 cups sugar
lemon zest from two lemons
1 stick (8 tablespoons) unsalted butter, at room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon pure lemon extract
Strawberry Cream Cheese Frosting
~½ lb. strawberries, pureed in food processor and put through a colander to remove seeds
1stick of butter, firm and a little cold
1 (8 oz.) package cream cheese, at room temperature
1 tbsp. vanilla extract
Pinch of salt
1 (8 oz.) package cream cheese, at room temperature
1 tbsp. vanilla extract
Pinch of salt
4 cups powdered sugar
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