Strawberry Jam filled lemon cupcakes 🍓🍋

Updated at: Wed, 16 Aug 2023 20:33:21 GMT

Step 1

Take a medium sized bowl and put your flour, baking powder, and salt in.

Step 2

Set your dry mixture aside. Now put your milk and butter into a small pot and let that melt on low heat. ( Do not let the milk burn ) After the mixture is melted, set aside and let cool until room temp.

Step 3

Now get a separate bowl and put your eggs in. Whisk with an electric mixer until frothy.

Step 4

Once frothy, add in roughly half of your sugar and whisk till thickened.

Step 5

Then add in the rest of you sugar and whisk on high speed for around 4 minutes. (Do not over mix) You’ll know when it’s done when you can see ribbons across the batter.

Step 6

Now, take half of your dry mixture and whisk into your beaten eggs on medium speed till smooth.

Step 7

After, add in the other half and mix on medium speed till combined.

Step 8

Get a small bowl and put your room temperature milk and butter mixture in it. Add in your oil and vanilla and mix well.

Step 9

Now take a large scoop of your batter and whisk it into your milk mixture.

Step 10

From there on take your milk mixture and put it into the remaining batter and whisk on medium for around 1 minute. ( Don’t over mix )

Step 11

Butter a muffin tin and fill it around 2/3 full. Bake for 23-25 minutes at 350 Fahrenheit.

Step 12

Chop your strawberries into fine chunks, place them into a small pot along with a tablespoon of water.

Step 13

Let that simmer on medium- low heat for about 5 minutes.

Step 14

Smash your mixture in the pot with a spatula or bean smasher until it is jam consistency.

Step 15

Add in half of your starch and sugar and fold in with spatula until thickened. Repeat with other half of starch and sugar.

Step 16

Place in a piping bag or zip lock. (Again, whatever you have on hand) Let cool in fridge until ready for use.

Step 17

Place your *softened* butter into a bowl, whisk on medium speed until doubled in size.

Step 18

After doubled in size, add in your icing sugar and vanilla extract. Whisk until combined on medium speed.

Step 19

Add little bits of milk at a time until you’ve found your preferred consistency.

Step 20

After your cupcakes are cooled all the way, take a straw and shove it into your cupcake to make a whole.

Step 21

Pipe your wanted amount of strawberry jam into the hole and set in fridge for around 7 minutes.

Step 22

Now you can pipe the buttercream onto your cupcakes any way you desire. I like to decorate mine with a thin slice of lemon and strawberry topped with lemon zest.

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