Strawberry-Lemonade Cupcakes {Recipe}

These Strawberry-Lemonade Cupcakes are just the right combination of tart and sweet. And even though the standard-sized cupcakes look prettier, I think these cupcakes in mini-size are the way to go... just the right icing to cupcake ratio in each bite... plus, then you get to eat more of them with less guilt.

What You Need:
To Make 20-24 Standard Cupcakes (6-8 dozen minis):
For the Lemon Curd:
1-2 Tbsp. Lemon Zest
1/2 cup fresh lemon juice (from 2-4 lemons)
6 egg yolks (reserve the whites for icing and cake)
3/4 cup sugar
3/4 cup butter (cut into chunks)

For the Cupcakes:
White Cake Mix
2 egg whites + 1 whole egg (reserve the yolks!)
1/2 cup melted butter
3/4 cup milk (whole milk preferred)
1/4-1/2 cup lemon juice (from 2-4 lemons)
2-3 tsp. lemon zest
Optional: 1/4-1/2 cup pureed strawberries (if you add the strawberries, decrease the milk by the same amount)

For the Strawberry Lemonade Icing:
4 egg whites (yolks used in curd)
1 cup sugar
2 1/2 sticks (1 1/4 cup) butter, at room temperature
1/2 cup lemon curd (see above)
1/2 cup pureed strawberries (about 1 cup frozen)

*Grand total, in case you're not keeping track, is:
- 7 eggs
- 5 sticks of butter
- 4-8 lemons

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