LEMON CUPCAKES WITH STRAWBERRY BUTTERCREAM
Steps:
- Cupcakes: In a medium bowl combine the flour, baking soda, baking powder, and salt. In a separate mixing bowl, cream the butter and sugar. Beat in the eggs, one at a time. Add the lemon zest, lemon juice and vanilla; mix well. Add the flour mixture to creamed mixture alternately with sour cream (batter will be thick). Fill greased or paper-lined muffin cups 3/4 full with batter. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool completely. Frosting: Beat butter and vanilla until creamy. Mix in strawberry jam and salt. Add powdered sugar 1 cup at a time, beating until combined. Add milk 1 tablespoon at a time until you reach desired consistency.
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