A bright, citrusy cupcake topped with a vibrant lemon vanilla bean buttercream frosting with strawberry bits.
Servings: 16 Cupcakes
1 cup granulated sugar
½ cup unsalted butter, room temperature
1 ¾ cup cake flour, not self-rising
½ teaspoon baking soda
2 large eggs, room temperature
1/3 cup orange juice
1 ½ cups finely chopped strawberries
½ cup finely chopped rhubarb
1 cup unsalted butter, room temperature
2 cups powdered sugar
2 tablespoons vanilla bean paste
zest of two medium-sized lemons
Preheat oven to 350 F.
In a medium-sized mixing bowl, beat sugar and butter until fully combined.
Mix in cake flour and baking soda.
Mix in eggs one at a time.
Mix in orange juice.
Fold in strawberries and rhubarb.
Fill cupcake liners ¾ full.
Bake for 20 minutes or until cupcakes bounce back when lightly touched.
In a medium-sized mixing bowl, mix butter until light and fluffy (about three minutes on high speed).
Mix in powdered sugar a little bit at a time.
Mix in vanilla bean paste and lemon zest.
Spread or pipe onto cooled cupcakes.
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Join Paula and family for a Party at Sea aboard Royal Caribbean’s Oasis of the Seas to Labadee, Jamaica, and Cozumel (roundtrip from Ft. Lauderdale) presented by Alice Travel. We will be having special, separate events for kids on this one with Jack Deen hosting the kids program! Click here for more information, and please note that the Paula Deen cruise is only available by booking directly with Alice Travel Book now before the prices start going up on the cruise and air!