Instructions (Cupcakes):

  1. Preheat the oven to 350°F and line two muffin pans with 18 cupcake liners. Set pans aside.
  2. In a small bowl, add flour, baking soda, baking powder and salt. Stir to combine and set aside.
  3. Add 8 tablespoons softened Kerrygold Unsalted Butter and granulated sugar to a medium bowl; cream together for 2 minutes. Add egg and beat to combine. Add milk, lemon juice and lemon zest and combine. Stir in flour mixture just until incorporated.
  4. Evenly divide cupcake batter among cupcake liners in the prepared pans, filling each well about ¾ full. Bake in a preheated oven for 20 minutes or until a toothpick inserted in the center of the cupcakes comes out clean. Remove from the oven and cool completely.

Instructions (Frosting):

  1. Place strawberries in the jar of a blender and process until smooth. Set aside (you will have extra strawberry puree that can be saved for later).
  2. In a large bowl, add softened Kerrygold Unsalted Butter and ¼ cup of strawberry puree and mix until smooth.
  3. Add powdered sugar one cup at a time and mix until fully combined.
  4. Pipe frosting on cooled cupcakes and serve. Garnish with fresh strawberry slices, if desired.