Lemon Cupcakes With Strawberry Frosting Food

LEMON CUPCAKES WITH STRAWBERRY FROSTING

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake mix as directed on box for 24 cupcakes, adding grated lemon peel with the water.
• Place 4 oz strawberries in blender. Cover; pulse 20 seconds to puree strawberries. Pour 1/4 cup of the strawberry puree into medium bowl. Stir in fluffy white frosting until well mixed.
• Generously frost cupcakes. Garnish with sliced strawberries and lemon peel curls. Store loosely covered in refrigerator.

STRAWBERRY LEMON CUPCAKES

Steps:

• Preheat oven to 350°. Line 24 muffin cups with paper liners., In a large bowl, combine the first 6 ingredients; beat on low 30 seconds. Beat on medium 2 minutes. Fill prepared cups half full. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely., For frosting, in a large bowl, combine all ingredients, except additional strawberries; beat until smooth. Frost cupcakes. Garnish with additional strawberries. Store in the refrigerator.

HOMEMADE LEMON CUPCAKES

Steps:

• Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners.
• Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed in a large bowl until creamed, about 2 minutes. Scrape down the sides and bottom of the bowl as needed. Add eggs and vanilla extract, then beat on medium-high speed until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Set aside.
• Whisk the flour, baking powder, and salt together in a medium bowl. Pour the dry ingredients into the wet ingredients, start the mixer on low speed, then slowly add the milk, lemon juice, and lemon zest. Once combined, stop the mixer. Do not overmix this batter.
• Spoon batter evenly into 12 cupcake liners, filling them about 2/3 full. Bake for about 18-22 minutes. A toothpick inserted in the middle will come out clean when they're done. For around 30 mini cupcakes, bake for about 11-13 minutes, same oven temperature. Remove from the oven and allow to cool completely before frosting. I usually let them cool completely in the muffin pan.
• Frost cooled cupcakes with vanilla buttercream. If topping with lemon zest, do so right before serving. There may be leftover frosting depending how much you use on each cupcake.
• Leftover cupcakes keep well covered tightly in the refrigerator for 3 days.

LEMON CUPCAKES WITH LEMON BUTTERCREAM FROSTING

Steps:

• To make your Lemon Cupcakes, preheat oven to 375 degrees F and line 24 cupcake pan cups with paper liners.
• Sift the flour, baking powder and salt together in a bowl. In another bowl, beat the softened butter and sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time, beating each egg until incorporated before adding the next. Mix in the vanilla extract, lemon juice and lemon zest.
• Gently mix the flour mixture into the butter mixture, one third at a time, alternating and add the milk. Beat until just combined; do not over mix.
• Fill the prepared cupcake liners with batter 3/4 full, and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 17 minutes. Let the cupcakes cool in the pans for about 10 minutes before removing them to finish cooling on a rack.
• To make your Lemon Buttercream Frosting, in a medium sized mixing bowl, sift the powdered sugar. Add the softened butter and cream together on low speed until the powdered sugar and butter are completely combined. Add in a pinch of salt and then the lemon juice and zest.
• Continue to beat on medium speed until the frosting is light and creamy. If frosting is too thin, add a bit more powdered sugar. If it is too thick, add a tablespoon of water or milk to thin it out.

STRAWBERRY CUPCAKES WITH LEMON ZEST CREAM CHEESE ICING

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line 14 cupcake cups with paper liners.
• To make strawberry puree, pulse frozen strawberries in blender or food processor until evenly chopped. Add 2 tablespoons water, honey, 1/2 teaspoon lemon zest, and sugar. Blend until smooth.
• Beat cake mix, 1 cup water, eggs, and vegetable oil in a large bowl with an electric mixer on low speed until moistened; increase mixer speed to medium and beat for 2 minutes. Beat lemon zest into batter. Fill prepared cupcake cups 2/3 full. Drop a spoonful of strawberry puree into the center of each portion of cupcake batter.
• Bake cupcakes in preheated oven until golden and the tops spring back when lightly pressed, 18 to 22 minutes. A toothpick inserted near the center should come out clean. Let cupcakes cool for at least 30 minutes.
• To make icing, place cream cheese and butter in a bowl and beat with an electric mixer until smooth. Mix in confectioners' sugar; blend in vanilla extract, lemon juice, and lemon zest. Refrigerate icing until cupcakes are cool enough to frost. Frost cooled cupcakes with icing.

LEMON CUPCAKES WITH STRAWBERRY FROSTING

Steps:

• Line 24 muffin cups with paper liners. Prepare cake mix batter according to package directions, decreasing water by 1 tablespoon and adding lemon curd, lemon juice and lemon zest before mixing batter. Fill prepared cups about two-thirds full. Bake and cool cupcakes as package directs., In a large bowl, beat butter, confectioners' sugar, jam and milk until smooth. Frost cooled cupcakes; top with strawberries. Refrigerate leftovers.