Ingredients
Cupcakes:
½ pound (2 sticks) butter
2.5 cups sugar
1 cup sour cream
½ teaspoon baking soda
3 cups all-purpose flour
6 large eggs
1 teaspoon vanilla
¼ cup fresh lemon juice
1 tbsp lemon zest
blueberries, for topping
Frosting:
1 (8 ounce) package cream cheese, softened
½ cup white sugar
1 teaspoon vanilla extract
½ teaspoon almond extract
2 and ½ cups heavy cream
Strawberry Filling:
32 ounces of fresh strawberries (1 quart), washed, hulled and finely diced
¼ cup sugar (less if strawberries are already really sweet)
OR you can just use strawberry jelly or preserves.
Instructions:
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