The lemon cake is light and lemony and the frosting has real strawberry jam in it to complement the lemon perfectly. Plus it comes out such a pretty pink color! Who doesn't love a pink cupcake?!
Lemonade cake mix:
1 cup unsalted butter at room temperature
2 cups sugar
1 tsp. vanilla extract
3 cups all purpose flour
2 tsp. baking powder
1/2 tsp. kosher salt
grated zest and juice of 1 lemon
1 cup milk
Step 1: Preheat oven to 375 degrees and line a muffin pan with cupcake liners.
Step 2: Cream the sugar and butter together. Add lemon zest and lemon juice until light and fluffy. Beat in eggs one at a time until fully incorporated. Beat in vanilla.
Step 3: In a separate bowl whisk together the flour, baking powder, and salt.
Step 4: Add the flour mixture and the milk to the butter mixture in alternating thirds, starting with the flour, until just combined.
Step 5: Fill the prepared tins and bake for 20 minutes or until a toothpick comes out clean. Let cool completely before frosting.
1 container of vanilla premade frosting
1 jar of seedless strawberry jam
Step 1: Combine frosting and jam until combined and pour into piping bag for frosting (I don't ever buy real piping bags, I use gallon sized ziplocs!)
Enjoy! One more question, why do cupcakes always taste better than cake? Is it the size you can hold in your hand? Or is it the proportion of cake to frosting? Whatever it is, I love a good cupcake.