Meyer Lemon Cupcakes with Strawberry Buttercream


Would it be weird if I told you I wanted to take a bath in this strawberry buttercream? I’m not joking. I want to fill an entire bath tub and soak in the awesomeness that this frosting is. It’s creamy, buttery, not overly rich, and it’s chocked full of real strawberry flavor.


The cupcakes aren’t to shabby either. Perfectly dense without being heavy, not too sweet, and a bright flavor thanks to the heavy hand of meyer lemon zest. The cupcake recipe is adapted from a Martha Stewart recipe that doesn’t use any leavening. It was a first for me and I think I like it. I’m definitely used to a lighter cupcake but I’d make these again. Take it for what it’s worth and if you have already have a great citrus cupcake recipe, by all means use it.


What’s really important here is the buttercream. It might be the best thing I’ve put into my mouth. Ever. At least in terms of frosting. I had a half cup or so leftover and I was sneaking to the fridge in the middle of the night to eat up right off my fingers. I think it would make Nigella proud. And as you can see from above, my baby liked it too. He kept saying, “moe, moe.” Which translates into something like “I WANT MORE!”


Since making these cupcake last week, I’ve been racking my brain on what else I could use this buttercream on. So far I’ve come up with anything chocolate, sugar cookies, omelets, as a dipping sauce for grilled cheese sandwiches, as a main course, in a smoothie………..

You get my drift. Make the frosting. Just do it.