3 cups flour
1 Tbsp baking powder
1/2 tsp salt
1 cup (2 sticks) unsalted butter, at room temperature
2 cups sugar
4 eggs, at room temperature
3 Tbsp lemon zest (from 3 lemons)
2 Tbsp fresh lemon juice (from 1-1.5 lemons)
1 tsp vanilla
1 cup buttermilk
Strawberry Cream Cheese frosting, recipe follows
Preheat oven to 325 degrees. Prepare muffin tin by either spraying with baking spray or lining with paper liners.
Whisk flour, baking powder and salt together and set aside. Cream butter and sugar on a high until pale, light, and fluffy (about 5 minutes). Add eggs one at a time, mixing thoroughly before adding the next one. Add lemon zest, lemon juice, and vanilla. Turn mixer to the low, and add the dry ingredients in three batches, alternating with the buttermilk in two batches. Mix only until just incorporated.
Fill each muffin cup ~3/4 full. Bake for 25 minutes or until a skewer shows only moist crumbs attached, rotating the pans at the halfway point. Allow cupcakes to cool completely in the pans before removing.
Yields: 24 cupcakes
2 (8oz) packages cream cheese, softened
1 stick butter, softened
1 t vanilla
4 cups powdered sugar
1/4 cup strawberry feezer jam (homemade is the best way to go, but if you don't have it, you can get it at any grocery store)
Cream cream cheese and butter until there are no lumps. Add vanilla and powdered sugar and beat until smooth. Add jam and beat again until well incorporated.
*Cupcakes from Dinner and Dessert