Light and fluffy cupcakes filled with strawberry rose jam and topped with a vanilla rose buttercream frosting. These strawberry rose cupcakes are an utter delight.
Preheat the oven to 350 °F. Line a cupcake tin with liners. Set aside.
In a separate bowl, mix together the flour, baking powder, and salt together. Set aside.
In a mixer, beat together the lemon zest, butter and sugar until light and fluffy. Add the eggs in one at a time, beating well between each addition.
Beat in the vanilla extract and mix for about a minute.
Add ⅓ of the flour into the butter mixture and mix for about 30 second until just combined.
Add in half the lemon juice and buttermilk together and fold in. Add in another ⅓ of the flour mixture and mix for another 30 seconds.
Add in the remaining lemon juice and buttermilk and fold in before mixing in the remaining flour mixture by hand.
Evenly distribute the batter among the cupcake liners so the liners are filled about ¾ full.
Bake for 18 – 20 minutes, or until a toothpick comes out clean. Allow to cool.
While the cupcakes are cooling, mix the strawberry preserves with the rose water.
Make the frosting. Beat together the butter and powdered sugar until well combined. The mixture may look clumpy and very stiff; that is okay. Add in the rose water, salt, and heavy cream and beat until creamy.
Nutrition
Serving: 1gCalories: 312kcal
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