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
-
1For the cupcakes:
-
2Preheat oven to 350 F. Prepare cupcake tins (recipe makes 30 cupcakes) by lining the tins with paper cupcake liners.
-
3In a small bowl, mix egg whites, 1/4 cup buttermilk and lemon zest. Set aside.
-
4In 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.
-
5Fill 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.
-
6For the frosting:
-
7Put 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.
-
8Frost the cooled cupcakes by putting the frosting into a pastry bag with tip (I used 2D) and pipe on the frosting. Enjoy!
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