Strawberry Lemonade Cupcakes

Ingredients:

Lemon Cupcakes

1 1/4 cups cake flour

1 1/4 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 eggs

3/4 cup sugar

1/2 teaspoon pure vanilla extract

1 teaspoon pure lemon extract

2 Tablespoons fresh lemon juice

1 teaspoon fresh lemon zest

1/2 cup oil (vegetable, canola or extra light olive oil)

1/2 cup sour cream (any fat content)

Strawberry Frosting

1/2 cup butter

4oz. (1/2 block) cream cheese (cold)

4 cups powdered sugar

1 teaspoon vanilla extract

2-3 Tablespoons strawberry jam

2-3 fresh strawberries, pureed (or very finely chopped)

1 Tablespoon heavy cream, or milk, as needed

Directions:

Lemon Cupcakes

* Preheat oven to 350*F.

* In a medium bowl, add cake flour, baking powder, baking soda and salt. Stir together with whisk, and set aside.

* In the bowl of an electric mixer, add eggs and beat 10-20 seconds. Add sugar and continue to beat on medium speed about 30 seconds. Add vanilla, lemon extract, lemon juice, zest and oil, beat. Add sour cream and blend until combined.

* Reduce mixer speed to low and slowly add the flour mixture. Mix just until the dry ingredients are incorporated.

* Pour (or scoop) batter into a muffin pan prepared with paper liners. Fill liners about 2/3 full (no more).

* Bake cupcakes in pre-heated oven for 12-15 minutes

Strawberry Frosting

* In the bowl of an electric mixer, beat butter until fully smooth.

* Add cream cheese, and again beat until fully incorporated and very smooth.

* While mixing on low speed, add the powdered sugar, one cup at a time.

* Add vanilla extract, then strawberry jam and beat until well combined.

* If the frosting is very thick, add heavy cream or milk, then beat until light and fluffy.

* Frost on cooled cupcakes.