Meyer Lemon Cupcakes with Strawberry Buttercream

Meyer Lemon Cupcakes with Strawberry Buttercream

For the Cupcakes:

• 2 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 cup + 6 tablespoons butter, room temperature
• 1 1/3 cup white sugar
• 2 heaping tablespoons meyer lemon zest (about 4 medium lemons)
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon orange extract
• 6 large eggs, room temperature

Directions:

Preheat oven to 325 degrees. Line two 12-cup standard muffin tins with paper liners. Whisk together flour and salt. With an electric mixer on medium-high speed, cream butter and sugar until light and fluffy, about 4 minutes. Add meyer lemon zest. Reduce speed to medium, and add vanilla and orange extracts. Add eggs, two at a time, beating until until incorporated, scraping down sides of bowl as needed. Reduce speed to low. Add flour mixture in two batches, beating until completely incorporated after each. Divide batter evenly among 24 lined cups, filling each three-quarters full; tap pans on countertop once to distribute batter. Bake, rotating pans halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely.

For the Buttercream:

• 1/2 cup butter, room temperature
• 1/2 cup shortening
• 5 cups powdered sugar, sifted
• 1/3 cup strawberry puree
• 1/2 teaspoon pure vanilla extract

Directions:

In the bowl of a stand mixer fitted with a paddle attachment beat the butter and shortening until combined and smooth. Add the powdered sugar, strawberry puree, and vanilla and mix until smooth. Frost cupcakes or take a bath. Your choice.