lemon cupcakes
These Lemon Cupcakes topped with light and fluffy lemon buttercream are easy to make and better than any store bought cupcakes.
Ingredients
Main Ingredients
- 5 large egg whites room temperature
- 0.75 cup whole milk divided
- 2 each lemons zested
- 0.75 cup unsalted butter softened
- 1.75 cup granulated sugar
- 2.5 cups cake flour
- 1 Tablespoon baking powder
- 0.5 teaspoon kosher salt
- 1 cup unsalted butter softened (for frosting)
- 4 cup powdered sugar for frosting
- 1 each lemon zested and juiced for frosting
- 2 Tablespoon heavy cream for frosting
Instructions
Preparation Steps
- In a small bowl, mix egg whites, 0.25 cup whole milk and lemon zest. Set aside.
- In mixing bowl, beat butter and sugar until creamy, about 2-3 minutes. Add dry ingredients and mix until combined. Slowly add in egg white mixture. Beat in remaining milk.
- Prepare cupcake tins with paper liners. Fill liners half full and bake in a 350°F oven for 15 minutes. Remove and cool in pan 5 minutes, then transfer to wire rack to cool completely.
- For the frosting, beat butter for 3-5 minutes until pale. Add powdered sugar, lemon zest, lemon juice (about 2 Tbsp), and heavy cream. Beat for 3-5 minutes until fluffy.
- Frost cupcakes using a pastry bag and tip. Enjoy!
Notes
These cupcakes are perfect for spring and summer gatherings. Store in an airtight container for up to 3 days.
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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