I had a stressful day at work. PLUS we got the syllabus for our online masters program today and I was feeling beyond 
overwhelmed. The cure? BAKING CUPCAKES! It did help and the results were delicious. We also knocked our introductory class out of the park- so I’m feeling relieved.
I was going to make carrot cupcakes, but I didn’t feel right not making something fruity (since it is still summer after all). A friend suggested something with strawberry…. The result? Whipped lemon buttercream frosting on top of a moist lemon cake. Hiding inside? Strawberry filling .
As promised, I have posted a sequence of pictures of what it looks like once you have taken the little chunk out of your cupcake… The cone method.
Cut a hole (slanting your knife in- like you were cutting a cone)
Scoop out the little chunk.
Spoon in your filling
Good-bye Gluten 
These look really good! The frosting looks yummy! Can’t wait to try one of these!!
A+ the icing did NOT leave an after-taste A+, it was substantial in weight and texture so you felt like you were actually eating something A+, although heavy in weight, it was not heavy in the stomach A+, the filling was very good…not too sweet…it didn’t make my teeth hurt like the filling in a donut, or, it was a good balance with the sweetness of the cake…in other words, not TOO sweet of a combo A+, the texture of the icing was also very good–smooth, not sticky —light weight A+
I think a diabetic could eat this and not go into shock…do you know the calorie count by any chance or what the exchange would be for weight watchers?
where is the recipe?
Hi Carey,
Thanks for stopping by! Unfortunately I deleted my best selling cupcake recipes to protect my business! Sorry for the inconvenience and I hope you can find another recipe on my blog you’d like to try!
Thanks,
Nikki