Strawberry lemonade elephant cupcakes

Makes 38 (After several times using this recipe, I’ve discovered that when I try for an even 3 dozen, my cupcakes end up WAY too big and overflowing. When I make it last for 2 more cupcakes, they’re just perfect). 

Lemon cupcakes (Adapted from Confections of a Foodie Bride)

• 4½ cups flour
• 1½ tablespoons baking powder
• ¾ teaspoon salt
• 1½ cups unsalted butter, at room temp
• 3 cups sugar
• 6 eggs, room temp
• 8 tablespoons lemon zest
• 3 tablespoons fresh lemon juice
• 1½ cups buttermilk

1. Preheat the oven to 375˚F. Line a muffin tray with cupcake liners.
2. Sift together the flour, baking powder, and salt in a medium bowl.
3. Over medium speed, cream the butter and sugar in the bowl of stand mixer.
4. With the mixer on low-speed, add the eggs one at a time, mixing after each one.
5. Add the lemon juice and lemon zest, mixing just to combine.
6. Keeping the speed on low, slowly add the dry ingredients in three batches, alternating with the buttermilk in 2 batches, mixing until just combined.
7. All at once, or working in batches, divide the batter among 38 cupcake liners, until each is about ½ – 2/3 full (be careful not to over fill, these cupcakes will rise).
8. Bake for about 22 – 25 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
9. While they’re baking, prepare the strawberry filling by mixing together the strawberries, corn starch, and sugar in a medium bowl.
10. Allow to cool for 5-10 minutes, then transfer the cupcakes to a wire rack to cool completely before frosting.
11. While the cupcakes are cooling, prepare the frosting according to the directions below.
12. After they’ve cooled completely, use a knife to cut out a quarter-sized circle in the middle of each cupcake, reserving the centers for cake pops perhaps.
13. Spoon strawberry filling into the center of each cupcake. Cover completely with frosting and serve (or top with a sugar cookie for added decoration:).

Strawberry filling

• 2 cups fresh strawberries, diced
• ½ teaspoon corn starch
• 1/3 cup sugar

Lemon cream cheese frosting

• 16 ounces cream cheese, room temperature
• 1 cup unsalted butter, room temperature
• 3 cups powdered sugar, sifted
• 1 teaspoon vanilla extract
• 4 tablespoons lemon zest
• Pinch of salt

1. In the bowl of a stand mixer, cream the butter over medium speed.
2. Add the cream cheese and whip until combined.
3. Add the powdered sugar, in thirds, mixing on slow speed until combined.
4. Add the vanilla, lemon zest,and salt, and beat on medium speed until smooth.