This is a sponsored post on behalf of Country Crock® . All opinions are my own.
We have never been huge Easter celebrators.
We appreciate the significance of the holiday, we spend it with family, and we usually hide eggs for the dudes to find. We’ve just never made a big deal about the Easter Bunny (he kinda creeps me out) or colored eggs (it’s so messy and they are done after like 2 eggs).
One thing we do always do is spend the day enjoying dinner with Mimi and Papa.
My mom takes care of most of the edibles, but I always like to bring a dessert item.
Because, hello, DESSERT!
It is hands down my most favorite meal of all time and, where I struggle with dinner ideas and execution, I excel at making desserts of all shapes and sizes –pies, cakes, cupcakes, tortes, tartes, candy, cookies, literally anything that can be classified as a dessert item is a thing I will probably try (and, not to brag but, succeed!) at making.
This year I partnered with Country Crock® to help bring an Easter dessert to life with their buttery sticks.
I’ve baked with the Country Crock® buttery stick several times in the past because they are super easy to use. Unlike regular butter that usually requires about 45 minutes to soften for baking, Country Crock’s new buttery sticks don’t require any softening time –just pull them out of the fridge and they are ready to blend. Plus, they have less saturated fat than butter and still taste great in your baked goods.
At this point, I use them for everything, from baked goods to my morning toast spread.
This Easter, thanks to Country Crock® and a lemon curd cupcake recipe created by the awesome food blogger behind Cupcake Project, I’m serving these delicious lemon cupcakes with fresh strawberry buttercream frosting.
The lemon cupcakes came out so moist and delicious.
I’ve never used fresh fruit in my frostings before, but the pureed strawberries were the perfect touch to the taste buttercream.
And, I love how light and fresh the strawberry buttercream frosting, made with Country Crock® buttery sticks came out.
Want to try it for yourself?
Check out our recipe here (Inspired by The Cupcake Project’s Lemon Curd Cupcakes with Raspberry Buttercream Frosting)
Lemon Cupcakes with Strawberry Buttercream Frosting
- 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)
- Preheat oven to 350 F.
- In a medium-sized mixing bowl or bowl of a stand mixer, mix together sugar, cake flour, baking soda, baking powder, and salt.
- Add Country Crock® Buttery Sticks and mix on medium-low speed for three minutes.
- In a small mixing bowl, whisk together eggs, ricotta, and vanilla extract until smooth.
- Add the egg mixture to the flour mixture and beat on medium speed until just combined.
- Slowly add milk, lemon juice, and lemon zest and mix on low speed until just combined.
- Add lemon extract and food coloring if desired.
- Fill cupcake liners.
- They are done when a toothpick comes out without wet batter stuck to it. If they are not done, test again every two minutes.
- 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.
- Frosting Instructions
- In a medium-sized mixing bowl, beat Country Crock® Buttery Sticks until light and fluffy.
- Slowly mix in powdered sugar until fully combined.
- Puree strawberries in a food processor or blender.
- Spread or pipe on cooled cupcakes.
See my winning Country Crock Pretzel Chocolate Chip Cookie Recipe too!