Lemon cupcakes with strawberry swiss meringue buttercream

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15 servings
Very Easy
47 min



1)Lemon Cupcakes:

2)Strawberry Swiss Meringue Buttercream :


Preparation20 min
Cook time27 min
  • 1)Lemon Cupcakes:
    In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon peel and vanilla. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with sour cream, beating well after each addition (batter will be thick). Fill greased or paper-lined muffin cups with 1/4 cup of batter. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Poke the top of the cupcake 3-4 times with a tooth pick. Then brush the top with fresh lemon juice. Frost cupcakes.
  • 2)Strawberry Swiss Meringue Buttercream :
    Puree strawberries in a food processor and set aside. Combine egg whites and sugar in a heatproof bowl set over a pan of simmering water. Whisk constantly by hand until the mixture is warm to the touch and sugar is dissolved (the mixture should feel smooth when rubbed between your fingers) and the temperature reaches 155 degrees. Pour egg whites with sugar into a stand mixer fitted with whisk. Mix on medium-high speed until stiff peaks form about 10 minutes and the bowl is cool. Switch to medium-low speed and add butter a few tablespoons at a time. Mix well after each addition. After all the butter has been added scrape down the bowl and switch to paddle attachment.
  • Continue beating on low speed until buttercream becomes smooth. Don't worry if the buttercream starts to look curdled. Just keep beating until it comes together. Then add strawberry puree and beat until combined.
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