lemon cupcakes
Deliciously moist lemon cupcakes topped with fluffy lemon buttercream frosting, perfect for any occasion.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 4 large eggs Egg Whites
- 0.75 cup whole milk
- 2 lemons Lemon (zested)
- 0.75 cup unsalted butter softened
- 1.75 cups granulated sugar
- 2.5 cups cake flour
- 1 tablespoon baking powder
- 0.5 teaspoon kosher salt
- 1 cup unsalted butter softened for frosting
- 4 cups powdered sugar
- 1 lemon Lemon (zested and juiced)
- 2 tablespoons heavy cream
Instructions
Preparation Steps
- In a small bowl, whisk egg whites, 0.25 cup of milk, and lemon zest; set aside.
- In a mixing bowl, beat softened butter and sugar until creamy, about 2-3 minutes. Mix in dry ingredients, then gradually add egg white mixture and remaining milk; beat until combined.
- Prepare cupcake tins with paper liners. Fill half full with batter and bake at 350°F for 15 minutes. Cool in the pan 5 minutes, then transfer to wire rack to cool completely.
- For frosting, beat softened butter for 3-5 minutes until pale. Add powdered sugar, lemon zest and juice, then heavy cream; beat until fluffy.
- Frost cooled cupcakes using a piping bag or spatula. Decorate as desired.
Notes
Best enjoyed fresh, but can be stored in an airtight container for up to 2 days.