Today Gwendolyn made Lemon Mini Cupcakes with Strawberry Buttercream frosting. Gwendolyn creamed together room temperature butter and sugar on medium-high until it was light and fluffy. She then added one egg at a time. Once the eggs were fully incorporated Gwendolyn added the juices of three lemons and a little bit of lemon zest. Next, she added the dry ingredients. Gwendolyn divided the batter evenly among the prepared mini muffin cups. We baked the cupcakes for about 15 minutes. While the mini cupcakes were baking Gwendolyn prepared the Strawberry Buttercream frosting. Gwendolyn placed the butter, vanilla and strawberry jam into the mixer. Next, she added sugar and milk. We put the buttercream in a pastry bag with a large open tip. Gwendolyn then piped the frosting onto the cupcakes. The cupcakes turned out light, warm and refreshing. Great job, Gwendolyn!