Lemon Cupcakes With Strawberry Buttercream

• Cupcakes:
• 1 cup butter, softened
• 2 cups sugar
• 3 eggs
• 4 teaspoons grated lemon zest
• 4 tablespoons of lemon juice
• 1 teaspoon vanilla extract
• 3 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 cups sour cream
• Frosting:
• 2 sticks butter, softened
• 1 tsp vanilla extract
• 1/3 cup strawberry jam
• pinch of salt
• 6 cups powdered sugar
• 2-3 tablespoons milk

1. Cupcakes:
2. In a medium bowl combine the flour, baking soda, baking powder, and salt. In a separate mixing bowl, cream the butter and sugar. Beat in the eggs, one at a time. Add the lemon zest, lemon juice and vanilla; mix well. Add the flour mixture to creamed mixture alternately with sour cream (batter will be thick). Fill greased or paper-lined muffin cups 3/4 full with batter. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool completely.
3. Frosting:
4. Beat butter and vanilla until creamy. Mix in strawberry jam and salt. Add powdered sugar 1 cup at a time, beating until combined. Add milk 1 tablespoon at a time until you reach desired consistency.

butter, sugar, eggs, lemon zest, lemon juice, vanilla, flour, baking soda, baking powder, salt, sour cream, frosting, butter, vanilla, strawberry jam, salt, powdered sugar, milk

Taken from www.epicurious.com/recipes/member/views/lemon-cupcakes-with-strawberry-buttercream-50180145 (may not work)