Strawberry Lemonade Cupcakes Recipe

Preheat oven to 325ºF. Line cupcake pans with paper liners; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs one a time. Mix on low speed then add vanilla extract.

Combine flours, baking powder, and salt in a separate bowl. Gradually add the flour in 3 additions, alternating with milk in two additions into the butter mixture.

Divide batter evenly among liners, filling about 2/3 full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.

 

Transfer to a wire rack to cool completely.

 

Once the cupcakes are cool, carve a hole on each cupcake using an apple corer or a knife; remove and clean excess crumbs. Fill holes with strawberry filling. Set aside.

 

Make the buttercream: In a bowl of an electric mixer fitted with a paddle attachment, cream butter and shortening. Once the butter has softened and had become creamy, add the vanilla. Gradually add the confectioner's sugar, ½ cup at a time, on low-medium speed. Add lemon juice, to taste, and mix until mixture is smooth.

 

Ice filled cupcakes and decorate with rainbow sprinkles.