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Lemon Cupcake with Strawberry Filling

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30 minutes

Servings: 24 cupcakes

Ingredients

  • Cupcake Batter
  • 2 ½ cups all- purpose flour
  • 2 ½ tsp baking powder
  • ½ tsp fine sea salt
  • 1 ½ cups whole milk
  • ¾ cup (4.8 oz) Ghirardelli Classic White Chips
  • ¾ cup unsalted butter, room temperature
  • 1 ¼ cup granulated sugar
  • 1tbsp+ 1tsp lemon zest (approximately 2 lemons)
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 tbsp lemon flavor/ extract
  • Classic White Buttercream
  • 1 ¾ cups granulated sugar
  • 6 egg whites
  • 1 ¼ cups (2 ½ sticks) unsalted butter
  • 1 cup (6.2 oz, remainder of bag) Ghirardelli Classic White chips
  • ½ tsp fine sea salt
  • 1 tsp vanilla extract
  • Lemon Syrup/ Cake Soak
  • ½ cup lemon juice (2-3 lemons)
  • ¼ cup granulated sugar
  • Strawberry Filling
  • 1 cup of favorite strawberry jam (can also use mixed berry or another berry)

Method

  1. CUPCAKE: Preheat oven to 350°F and prepare 2 cupcake tins (24 cupcakes total)
  2. Sift together dry ingredients (flour, salt, and baking powder), set aside
  3. Place milk in a microwave safe container, heat on high for 1 minute. Add Ghirardelli Classic White Chips. Heat on high in 30 second intervals, whisking in between, until chips are fully melted. Set aside.
  4. In a stand mixer fitted with a paddle attachment, cream together lemon zest, sugar, and butter on high speed until light and fluffy, about 3 minutes
  5. Beat in eggs one at a time, on high speed, scrape sides of bowl in between each addition.
  6. Add in vanilla extract and lemon flavor.
  7. On low speed add in 1/3 of dry ingredients, then 1/3 of milk and chip mixture on low speed. Alternate adding dry ingredients and milk until all ingredients are incorporated.
  8. Scoop batter into lined cupcake tins, filling 2/3 of the way.
  9. Bake for 22-28 minutes, or until golden brown on edges and a toothpick inserted in the center comes out clean. Let cool for 5-10 minutes in pan before transferring to wire rack
  10. For the lemon syrup: in a small sauce pot stir together lemon juice and sugar.
  11. Bring to a simmer on medium heat. Sugar should dissolve and bubbles should just begin to form on edges of pan. Remove from heat, set aside.
  12. For the buttercream: Bring a sauce pot of water up to a boil, reduce to a medium heat/ simmer.
  13. Combine egg whites and sugar in a clean stand mixer bowl. Place on pot of boiling water.
  14. Whisk constantly until eggs reach 170- 175°F, quickly place in stand mixer fitted with a whisk attachment. Beat on high speed until eggs reach stiff peaks, should take around 5-8 minutes
  15. While eggs are beating, in a microwave safe bowl, melt remainder of the Classic White chips (1 cup) in microwave on 50% power in 30 second intervals, stirring in between, until mostly smooth.
  16. Once eggs have reached stiff peaks, add in melted classic white chips. Beat on high to combine. Add in room temperature butter in 3- 4 intervals, beating to combine between each addition.
  17. Once smooth, add in vanilla extract and salt, beat to combine.
  18. If mixture is too loose, place in refrigerator for 15 minutes. Beat until fluffy and pipeable. Place in piping bag fitted with a star tip
  19. Cupcake Assembly: Cool cupcakes to room temperature.
  20. Use a teaspoon to remove center of cupcake creating a small hole.
  21. Using a toothpick, poke a few holes into the cupcake around the larger hole.
  22. Drizzle cake with lemon syrup. Fill cupcake center with jam until flush with top of cupcake.
  23. Pipe a large rosette of buttercream on top of cupcake, fully covering jam center.
  24. Top with lemon zest and a quartered strawberry. Store in refrigerator, bring to room temperature for 15 minutes before serving.