Fruit-filled lemony cupcakes with lemon buttercream
Cupcakes and muffins
I've been meaning to try another variation on the Strawberry Lemonade cupcakes for some time now. You see, those cupcakes are unbelievable. But the pink frosting? Well, it kind of clashes with our wedding color combo. So I've been pondering how to get the same delicious flavors without all the pastel color. The end result of that pondering was a dozen seemingly color-less cupcakes, discreetly filled with homemade fruit preserves. I made two fillings, half strawberry, half blackberry, both of which I thought went excellently with the moist lemon cake and frosting. Ultimately we'll probably go with the strawberry, as the blackberries presented a peculiar problem of too many seeds, another step in the process that we don't really want to deal with. So strawberry it is, I guess? Never filled a cupcake before? No problem. Simply cut out a 'cone-shaped' piece from the top of each cupcake. Resist the urge to snack on these bite sized bits (I had to stop Taylor from nabbing a few), as you'll
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