1 cup sugar
6 tablespoons butter
2 teaspoons vanilla
1 1/2 cups flour
1 1/4 teaspoon baking powder
1/2 cup milk
Grated zest of two lemons
Preheat oven to 350 degrees F.
Cream butter, sugar, and eggs together until fluffy. Add vanilla and lemon zest.
Combine dry ingredients in a bowl. Add half of the dry ingredients, mixing until just combined. Add the milk. Once mixed, add remaining dry ingredients.
Pour into cupcake tins and bake for 20-25 mins at 350. Let cool, then frost.
2 sticks of butter, at room temperature
3 cups of powdered sugar + 1 cup extra
2 teaspoons vanilla extract
1/4 -1/2 cup chopped strawberries
grated zest of two lemons
1-2 tablespoons of milk (just have on hand if needed)
In the bowl of your electric mixer, cream butter until smooth. Add in powdered sugar slowly with the mixer on low, increasing to combine. Add in vanilla extract and lemon zest.
Once the berries are chopped, press them with a paper towel to just release any extra moisture. Add 1/4 cup of the berries and turn the mixer on high, scraping down the sides as you go. Being that strawberries have a high water content, you may need to add some (or all) of the extra cup of powdered sugar. This will depend on the water content of the strawberries, so add 1/4 cup, then more sugar if needed.
Frost cupcakes and enjoy!Yield: 12 cupcakes