Cherry Lemonade Cupcakes with Lemon Chiffon Frosting – Rachel R.
Cherry Republic Fall Recipe Contest – Honorable Mention
Cupcakes:
- 1 ¾ cup all-purpose flour
- ¾ cup powdered sugar, sifted
- 1 teaspoon sea salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ cup canola oil
- ¼ cup fresh squeezed lemon juice
- 2 large eggs, beaten
- Zest of one lemon
- ¾ cup Cherry Republic Cherry Jam, divided
Frosting:
- 1 cup salted butter, softened
- 4 cups powdered sugar, sifted
- 1 tablespoon fresh lemon juice
- Zest of one lemon
Preheat oven to 350. Line a 12-cup muffin tin with paper liners. Set aside.
In the bowl of a stand mixer, sift together dry ingredients. In a separate medium bowl, whisk together oil, juice, and eggs until blended. Pour wet ingredients into dry and stir until combined. Continue mixing on medium speed until no large lumps remain, 3-4 minutes, before folding in lemon zest.
Divide batter evenly among cupcake liners. Bake in preheated oven 20-25 minutes until cooked through. Remove from heat and let cool to room temperature.
Once muffins are cooled, use tablespoon to scoop out small core in the center of each cupcake. Fill each core with cherry jam until it is level with the top of the cupcake. Repeat until all cupcakes are filled; reserve remaining jam.
In a large mixing bowl, combine butter, powdered sugar, lemon juice, and zest. Stir on low until just combined, then turn to high and whip 7-8 minutes until frosting is fluffy.
Pipe large swirls of icing onto each cupcake and top with a dollop of cherry jam. Serves 12.