Today Gracyn made Lemon Mini Cupcakes with Strawberry Buttercream frosting. Gracyn 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 Gracyn added the juice of three lemons and a little bit of lemon zest. Next, she added the dry ingredients. Gracyn divided the batter evenly among the prepared mini muffin cups. We baked the cupcakes for about 15 minutes. While the mini cupcakes were baking Gracyn prepared the Strawberry Buttercream frosting. Gracyn 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. Gracyn then piped the frosting onto the cupcakes. The cupcakes turned out light, warm and refreshing. Great job, Gracyn!