Berry Lemonade Cupcakes


For the cupcakes:

1/2 cup (115g) unsalted butter, room temperature

1 cup (200g) fine granulated sugar

2 large eggs

1/2 tsp vanilla extract

1.5 cups (190g) all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 cup (120ml) buttermilk

1/4 cup + 1tbsp (75ml) freshly squeezed lemon juice (about 2 lemons)

zest of 3 lemons

For the lemon strawberry frosting:

3/4 cup (170g) unsalted butter, room temperature

4 cups (500g) powdered sugar

3 tbsp heavy cream

1/2 tsp vanilla extract

1/2 tsp salt

Juice and zest of 1 lemon

1/3 cup (120g) strawberry preserves


To make the cupcakes:

  1. Preheat the oven to 170C/350F. Line a 12-count muffin tin with paper cups, set aside.

  2. In a large bowl, using the paddle attachment or handheld mixer beat the butter and sugar together on medium high speed until pale and smooth, about 3 minutes. Add the eggs and vanilla and beat to combine.

  3. Whisk the flour, baking powder, baking soda and salt in a medium bowl to combine. Add the dry to the wet ingredients and beat on the lowest speed until just combined, scraping down the sides as necessary.

  4. Add the buttermilk, lemon juice and zest, beat on low until just combined, scraping down the sides as necessary.

  5. Spoon the batter into the prepared muffin tin, filling each 3/4 of the way full. Bake for 18-20 minutes or until they are springy and an inserted toothpick comes out clean. Cool in tin for 5 mins then transfer to a cooling rack to cool completely.

To make the frosting:

  1. Place a large piping bag with a large open star tip (or ziplock bag) into a large glass, with the top of the bag folded over.

  2. Using a hand spatula or paddle attachment (electric mixer), beat the butter at a medium-high speed until it is smooth and creamy, about 5 minutes.

  3. Add the sugar and beat at a low speed until combined. Add the cream, vanilla, salt, lemon juice and zest and beat at medium-high until fluffy, about 2 minutes.

  4. Add the strawberry preserves to thes frosting and beat for another minute until all combined.

  5. Spoon the frosting into the prepared piping bag. Pipe onto the cupcakes in swirls. Enjoy!

*recipe modified from this source.