I think I have finally perfected a strawberry lemonade cupcake. I made 2 versions, but the lemon curd filled one with strawberry buttercream won, hands down!
The first thing you must do is buy, or make, a batch of lemon curd. I would highly recommend making one. Here is my recipe for lemon curd: Click HERE.
Then make this super moist, tart and delicious lemon cake. Recipe HERE. It’s a little more work and takes a few more ingredients than just a boxed lemon cake mix, but I think it is worth it!
Oh, but don’t forget to make them into cupcakes… This is a cupcake recipe! ;o)
After the cupcakes have baked and cooled, you’ll need to fill them.
I use a apple corer to remove the centers from the cupcakes. Just be careful not to go all the way through the bottoms!
Fill a plastic zipper bag with lemon curd, clip off the corner of the bag and squeeze some of the curd into each cupcake.
1/2 cup butter, room temperature
2-3 cups of sifted powdered sugar
1/3 cup strawberry jam
First beat the butter until smooth and creamy. Add about 2 cups of the sugar and beat until smooth. Beat in strawberry jam. You may need to add more sugar to make the frosting the right consistency depending on how thick or thin your jam is. You may also want to add more if you want it for piping or less for spreading.
Carefully spread frosting on top of filled cupcakes.
Store cupcakes in airtight container in fridge. They are so good cold! Even more like a glass of strawberry lemonade… :o)