Lemon Cupcake with Strawberry Filling
Servings: 24 cupcakes
30 minutes
Medium
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)
Directions
- CUPCAKE: Preheat oven to 350°F and prepare 2 cupcake tins (24 cupcakes total)
- Sift together dry ingredients (flour, salt, and baking powder), set aside
- 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.
- 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
- Beat in eggs one at a time, on high speed, scrape sides of bowl in between each addition.
- Add in vanilla extract and lemon flavor.
- 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.
- Scoop batter into lined cupcake tins, filling 2/3 of the way.
- 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
- For the lemon syrup: in a small sauce pot stir together lemon juice and sugar.
- 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.
- For the buttercream: Bring a sauce pot of water up to a boil, reduce to a medium heat/ simmer.
- Combine egg whites and sugar in a clean stand mixer bowl. Place on pot of boiling water.
- 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
- 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.
- 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.
- Once smooth, add in vanilla extract and salt, beat to combine.
- 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
- Cupcake Assembly: Cool cupcakes to room temperature.
- Use a teaspoon to remove center of cupcake creating a small hole.
- Using a toothpick, poke a few holes into the cupcake around the larger hole.
- Drizzle cake with lemon syrup. Fill cupcake center with jam until flush with top of cupcake.
- Pipe a large rosette of buttercream on top of cupcake, fully covering jam center.
- Top with lemon zest and a quartered strawberry. Store in refrigerator, bring to room temperature for 15 minutes before serving.
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