Lemon Cupcakes

14 ingredients
8 steps

Ingredients

  • FOR THE CUPCAKES:
  • 5 whole Egg Whites, Room Temperature
  • 3/4 cups Buttermilk, Divided Use
  • 2 whole Lemons, Zested
  • 3/4 cups Unsalted Butter, Softened
  • 1-3/4 cup Granulated Sugar
  • 2-1/2 cups Cake Flour
  • 1 Tablespoon Baking Powder
  • 1/2 teaspoons Kosher Salt
  • FOR THE FROSTING:
  • 1 cup Unsalted Butter, Softened
  • 4 cups Powdered Sugar
  • 1 whole Lemon, Zest And Juice
  • 2 Tablespoons Heavy Cream

Directions

  1. 1
    For the cupcakes:
  2. 2
    Preheat oven to 350 F. Prepare cupcake tins (recipe makes 30 cupcakes) by lining the tins with paper cupcake liners.
  3. 3
    In a small bowl, mix egg whites, 1/4 cup buttermilk and lemon zest. Set aside.
  4. 4
    In a mixing bowl, beat butter and sugar until creamy, about 2-3 minutes. Add in dry ingredients (flour through salt) and mix until combined. Slowly add in egg white mixture and mix to combine. Then beat in remaining buttermilk.
  5. 5
    Fill cupcake liners half full with the batter and bake in a 350 F oven for 15 minutes. Remove pans from the oven and cool cupcakes in the pan 5 minutes then transfer to a wire rack to cool completely.
  6. 6
    For the frosting:
  7. 7
    Put butter into a large mixing bowl. Beat butter for 3-5 minutes until pale in color. Add powdered sugar, lemon zest and lemon juice (about 2 tablespoons of fresh lemon) and cream. Beat for 3-5 minutes until fluffy.
  8. 8
    Frost the cooled cupcakes by putting the frosting into a pastry bag with tip (I used 2D) and pipe on the frosting. Enjoy!

Products Matching These Ingredients

More Recipes to Try