Mini Lemon Cupcakes with Strawberry Rhubarb Buttercream
These delicious bite-size cupcakes are the perfect dessert to satisfy your sweet tooth. The cupcake itself is light, fluffy, and lemony, and the buttercream is rich, sweet, and filled with pockets of strawberry and tart rhubarb. The jam in this recipe is from Habitat Farms, where every product you buy from them helps “maintain and grow new acres of beneficial grasses and flowers on farms.” Check out their website to buy the jam and learn more: https://www.habitatfarms.com
Yields: 30 mini cupcakes
Total Time: 30 minutes, plus cooling
Ingredients:
Cupcakes:
1 ¼ cup of all-purpose flour
1 ½ teaspoons of baking powder
¾ teaspoon of kosher salt
¾ cup of granulated sugar
2 egg whites
¼ cup of vegetable oil
½ cup of whole milk
The zest of 1 lemon
The juice of ½ a lemon
6 tablespoons of water
Buttercream:
½ cup (1 stick) of unsalted butter, softened to room temperature
1 ¼ cup of confectioners sugar
1 teaspoon of vanilla extract
1-2 tablespoons of heavy cream or whole milk
¼ teaspoon of kosher salt
¼ cup of Habitat Farms’ Strawberry Rhubarb Jam
Instructions:
Preheat the oven to 350º F and butter 30 mini cupcake tins.
Whisk together the flour, baking powder, and salt in a small bowl.
In a large bowl, whisk together the sugar, egg whites, and oil until fully combined. Then, whisk in the milk, lemon zest and juice, and water.
Slowly fold in the dry ingredients until just combined (it’s okay if there are small clumps).
Pour the batter into the greased tins until each one is ¾ full.
Bake for 8-12 minutes (they burn quickly so check often). You’ll know they are cooked when they bounce back after touch. Once baked, let sit until completely cool before icing.
Meanwhile, in a large bowl, beat the butter until light and fluffy. With the mixer on low, beat in the confectioners sugar. Then, fold in the vanilla, heavy cream, salt, and jam.
Pipe or spoon small dollops of buttercream onto each cupcake and enjoy!
Store leftovers in the fridge for up to 4 days.
