Lemon Cupcakes with Strawberry Buttercream Frosting for Easter
Recipe type: Dessert
  • 1 cup sugar
  • 1¾ cups cake flour, not self-rising
  • ½ teaspoon baking soda
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup Country Crock® Unsalted Buttery Sticks, 1 stick
  • 2 large eggs
  • 2 tablespoons lemon juice
  • 1 tablespoon pure vanilla extract
  • ¼ cup whole milk
  • 2 teaspoons lemon extract
  • 4 drops yellow food coloring (optional)
  1. Preheat oven to 350 F.
  2. In a medium-sized mixing bowl or bowl of a stand mixer, mix together sugar, cake flour, baking soda, baking powder, and salt.
  3. Add Country Crock® Buttery Sticks and mix on medium-low speed for three minutes.
  4. In a small mixing bowl, whisk together eggs, ricotta, and vanilla extract until smooth.
  5. Add the egg mixture to the flour mixture and beat on medium speed until just combined.
  6. Slowly add milk, lemon juice, and lemon zest and mix on low speed until just combined.
  7. Add lemon extract and food coloring if desired.
  8. Fill cupcake liners.
  9. They are done when a toothpick comes out without wet batter stuck to it. If they are not done, test again every two minutes.
  10. When the cupcakes are done, remove them immediately from cupcake tins and leave them on a cooling rack (or just on your counter if you don't own a cooling rack) to cool.
  11. Frosting Instructions
  12. In a medium-sized mixing bowl, beat Country Crock® Buttery Sticks until light and fluffy.
  13. Slowly mix in powdered sugar until fully combined.
  14. Puree strawberries in a food processor or blender.
  15. Spread or pipe on cooled cupcakes.
Recipe by dude mom at https://dudemom.com/lemon-cupcakes-strawberry-buttercream-frosting/