My sweet angel boy Sam would have turned 6 years old this past August 15th. It's hard to believe that that much time has passed. Every year we celebrate by baking him up a cake or cupcakes, and going to the cemetery for a balloon release. This year was no different only Hayden was with us and he sent the balloons up to his big brother. He will always be my first born even if he's not here. And I will always celebrate his life as long as I'm his momma. This year it was with strawberry lemonade cupcakes.
Strawberries and lemons just scream summer to me and these were the perfect refreshing treat. They were sweet and tangy, bright and loaded with lemon zest in the cupcake, in the filling and in the buttercream. I found the recipe at Four Points Foodie and adapted it to my liking. I can't say that I've seen a cupcake filled with fresh diced lemony strawberries before so I was definitely intrigued. These were delicious and perfect for celebrating a sixth birthday.
There are a few more days of Summer left and if you're looking for a seasonal recipe to whip up for your Labor Day weekend, these might be the cuppies for you! For the winner of the "Whatever Happened To Sunday Dinner?" cookbook head to the bottom of this post.
For The Cupcakes:
- 1/4 cup (1/2 stick) unsalted butter, room temperature
- 1/2 cup sugar
- 1 egg
- 1/2 tsp vanilla bean paste
- 3/4 cup flour
- 1/4 cup milk
- 1/8 tsp of salt
- 1/2 tsp baking powder
- 1 Tbsp fresh lemon juice
- Zest of 1 lemon
For The Strawberry Lemon Filling:
- 1/4 cup diced strawberries
- 1 1/2 tsp sugar
- Zest of 1 lemon
For The Lemon Buttercream:
- 1/4 cup (1/2 stick) unsalted butter
- 1 tsp lemon zest
- 1 cup powdered sugar
- 2 tsp lemon juice
For The Cupcakes: Preheat oven to 350 degrees and line 8 cupcake tins with paper cups.
In a mixer, cream butter until light and fluffy then add the sugar and mix well. Add the egg and the vanilla then stir. Alternately add the flour and the milk, mixing well after each addition. Add the salt and baking powder then scrape down the sides of the bowl. Add the lemon juice and zest then stir well.
Scoop into cupcake papers filling no more than 3/4 full. Bake for 20-22 minutes or until a toothpick inserted into the centers comes out clean. Remove from oven and allow to cool completely on a wire rack.
For The Strawberry Filling: In a small bowl, mix the strawberries, lemon zest and the sugar and let sit for 10 minutes.
For The Buttercream: In a medium bowl, cream butter until light and fluffy. Add lemon zest then slowly add the powdered sugar til well combined. Mix well then add the lemon juice and beat until fluffy.
To Assemble The Cupcakes: Cut the center of each cupcake out with a sharp paring knife. Spoon strawberry lemon filling into hole then using a large tip, frost over the filling on each cupcake.
NOTE: Makes 8 cupcakes. Recipe can be doubled.
The winner of "Whatever Happened To Sunday Dinner?" by Lisa Caponigri chosen by random.org is my friend Heather of Kitchen Concoctions. Yay!