Lemon Cheesecake Mousse

Cupcakes are a no-brainer for springtime parties, holidays and celebration dinners, especially when they’re as gorgeous as these lemon cupcakes with strawberry frosting.

Light, moist, citrus-infused cake is topped with a creamy pink buttercream that tastes of distilled strawberries. The secret? We use fresh lemon zest and juice to flavor the cakes, and freeze-dried berries to give the sweet frosting a deep strawberry flavor and naturally rosy color.

Ingredients

• 1 1/4 c.all-purpose flour
• 1 1/2 tsp.baking powder
• 1/2 tsp.kosher salt
• 3/4 c.granulated sugar
• 6 tbsp.unsalted butter, at room temp
• 1 tbsp.finely grated lemon zest plus 2 Tbsp lemon juice
• 1 tsp.pure vanilla extract
• 2 large eggs
• 1/2 c.whole milk
• 1/2 c.(1 stick) unsalted butter, at room temp
• 6 oz.confectioners' sugar
• 2 tbsp.heavy cream, at room temp
• 1 tsp.pure vanilla extract
• 1/8 tsp.kosher salt
• 3/4 c.freeze dried strawberries, finely crushed, plus more for sprinkling

Directions

1. Heat oven to 350°F. Line a 12-cup muffin pan with paper liners.
2. In medium bowl, whisk together flour, baking powder and salt. Using an electric mixer, beat sugar, butter, lemon zest and juice, and vanilla in a large bowl until light and fluffy, about 3 minutes. Beat in eggs one at a time.
3. Reduce mixer speed to low and alternately add flour mixture and milk, mixing just until incorporated. Divide batter among muffin-pan cups (filling about 2/3 full). Bake until wooden pick inserted into center comes out clean, 18 to 22 minutes. Transfer to a wire rack to cool completely.
5. Make the buttercream
7. Using an electric mixer, beat butter and sugar in a large bowl 2 minutes. Add cream, vanilla, and salt and continue beating for 1 minute. Fold in crushed strawberries.
9. Frost cupcakes
11. Transfer Strawberry Buttercream to a resealable plastic bag and snip off one corner.
12. Pipe mounds of frosting on top of fully cooled cupcakes, then sprinkle with additional crushed strawberries, if desired.