Lemon Cupcakes with Lemon Buttercream
Light and fluffy lemon cupcakes topped with a dreamy lemon buttercream frosting. These are perfect for any occasion!
Ingredients
Cupcakes
- 5 large egg whites room temperature
- 0.75 cup whole milk divided
- 2 medium 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
Lemon Buttercream Frosting
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- 1 medium lemon zested and juiced (about 2 tablespoons juice)
- 2 tablespoons heavy cream
Instructions
Cupcake Preparation
- In a small bowl, whisk together egg whites, 1/4 cup of the whole milk, and lemon zest. Set aside.
- In a large mixing bowl, beat softened butter and granulated sugar until creamy, about 2-3 minutes. Add cake flour, baking powder, and kosher salt and mix until just combined. Slowly add the egg white mixture and beat until incorporated. Beat in the remaining milk.
- Line a muffin tin with paper liners. Fill each liner about half full with batter. Bake at 350°F (175°C) for 15 minutes. Remove from oven, let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Buttercream Frosting Preparation
- In a large mixing bowl, beat softened butter for 3-5 minutes until pale and fluffy. Gradually add the powdered sugar, lemon zest, lemon juice, and heavy cream. Beat for another 3-5 minutes until the frosting is light and airy.
Assembly
- Once cupcakes are completely cooled, frost them using a piping bag or a spatula. Enjoy!
Notes
These lemon cupcakes are best enjoyed at room temperature. If storing, keep them 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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