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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