Strawberry Lemonade Cupcakes

Perfect for the wonderful weather we're having in Austin... my Strawberry Lemonade Cupcakes are a great way to end a delicious meal.   I love cutting out the centers then filling it with my lemon zest infused chopped strawberries - it really packs a flavorful punch.   Hope Spring is happening where you are in this world and if not, still makes these yummy bites!

Strawberry Lemonade Cupcakes

Cupcake Ingredients:

• 1 C (2 sticks) of unsalted butter, room temperature
• 2 C sugar
• 4 eggs
• 1 T vanilla bean paste
• 2 3/4 C flour
• 1 C milk
• pinch of salt
• 1 T fresh lemon juice
• Zest of 1 lemon

Preheat oven to 350 degrees and line 24 cupcake tins with paper cups.   In a mixer, cream butter until light and fluffy then add the sugar and mix well.   Add the eggs, one at a time, mixing well with each addition then add the vanilla.   Alternate adding the flour and the milk, mixing well then add a pinch of salt and scrape the sides of the bowl down.   Stir well then add the lemon juice and zest.   Scoop into cupcake papers (3/4 full) and bake for 22 - 25 minutes or until done.   Remove from oven and cool.

Strawberry Lemon filling:

• Zest of 2 lemons
• 2 T sugar
• 1 C chopped strawberries

In a small bowl, mix the lemon zest with the sugar and let sit for 10 minutes.   Add the chopped strawberries, mix well and set aside to fill cupcakes.

Lemon Buttercream:

• 1/2 C solid vegetable shortening
• 1/2 C (1 stick) unsalted butter
• 1 t lemon extract
• 4 C confectioners sugar
• 2 T milk

In a medium bowl cream vegetable shortening and butter together until light and fluffy.   Add lemon extract then confectioners sugar, a cup at a time, mixing well with each addition.   Add the milk and beat until fluffy.

To assemble cupcakes, cut the center of each cupcake out with a sharp knife.   Spoon strawberry lemon filling into hole then using a large tip, frost over the filling on each cupcake.   I added extra lemon zest as a garnish.