Strawberry Lemon Cupcakes
1 stick (113g) butter, room temperature
3/4 cup (150g) sugar
Mix until creamy
3 eggs, one at a time
1/2 cup (120g) sour cream
lemon zest from 3 lemons
1/4 cup (60ml) lemon juice (from 1-2 lemons)
1 1/2 cups (190g) flour
1/4 tsp salt
½ tsp (3g) baking soda
1 tsp (4g) baking powder
Incorporate into butter mixture
Scoop batter evenly among liners
Bake at 350F (180C) for 20-25 minutes until golden
Cool completely
10 oz (300g) strawberries, cut into quarters
1/3 cup (67g) sugar
1 tsp (4g) cornstarch
lemon juice from half of lemon
Simmer until the mixture is thick, for about 20-25 minutes
Cool completely
Use a knife, cupcake corer or a piping tip to make a hole in the center
Fill with strawberry jam
9 oz (250g) mascarpone cheese, room temperature
9 oz (250g) cream cheese, room temperature
1/2 cup (60g) powdered sugar
Divide in two
Lemon zest from a lemon
2 tbsp (30g) strawberry jam
Red food coloring, optional
Add each frosting into a piping bag
Place both in another piping bag
Pipe frosting as desired