Ingredients:
juice of 1 lemon
zest of 1 lemon
1 1/2 cup flour
1 cup sugar
3/4 cup buttermilk
7 tablespoons butter, at room temperature
2 eggs, at room temperature
12 small to medium sized strawberries
Directions:
Preheat oven to 350. Grease and flour or line 12 wells in a cupcake pan. In a large bowl, cream the butter, zest and sugar. Add the lemon juice and the eggs. Beat to combine. The mixture may look a little curdled but that is okay. Mix in the buttermilk. Continue to mix and slowly add in the flour. Beat the batter an additional 2 minutes, until light and fluffy. Pour an even amount into each cupcake well, filling about 3/4 of the way. Place a whole strawberry, point side down in the middle of each cupcake. Bake 15-20 minutes or until a toothpick inserted on the outside of the strawberry comes out clean. Cool in pan briefly, then remove from the pan and cool completely on a wire rack. Ice.
Buttercream Icing
Ingredients:1 lb. Confectioner's sugar
1/2 cup butter
1 tsp. vanilla
3 tblsps. milk
A few drops of food coloring (optional)
Directions:
In a large bowl, beat together sugar, butter, vanilla, and milk until smooth. If necessary, add more milk until frosting is spreading consistency. Add food coloring and blend thoroughly.
Source: http://www.coconutandlime.com/2007/05/lemon-cupcakes-with-strawberry-centers.html
