Zesty lemon cupcakes topped with a fresh strawberry frosting made with freezer jam.
These cupcakes are delightfully refreshing! The zesty lemon flavor paired with the strawberry frosting are a delicious combination. The homemade strawberry freezer jam in the frosting adds a wonderfully fresh taste!
Prep 20 min · Cook 25 min · Total 1 hr
Preheat oven to 325º. Line muffin tins with 24 liners.
In a small bowl combine featherlight flour, xanthan gum, baking powder, and salt.
In the bowl of large stand mixer, beat the butter and sugar until creamy. Add the eggs, one at a time, beating well after each one.
Mix in the lemon zest, fresh lemon juice and buttermilk until combined.
Gradually add the flour, mixing until just combined.
Divide batter among cupcake liners. Bake at 325º for 20-25 minutes, until a toothpick inserted comes out clean. Cool completely.
In a large bowl, beat the butter, vanilla, and strawberry jam together until smooth. Add half the powdered sugar and mix until it's incorporated, then add the rest and mix again. Add milk a tablespoon at a time, until the frosting reaches the desired consistency. Spoon frosting into a bag and frost using a 1 M tip. Swirl frosting on top of each cupcake.
