lemon cupcakes
Light and fluffy lemon cupcakes topped with creamy lemon buttercream, perfect for any citrus lover's dessert craving.
Ingredients
Main Ingredients
- 5 large egg whites room temperature
- 0.75 cup whole milk divided
- 2 whole lemons 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 whole lemon zested and juiced
- 2 Tablespoons heavy cream
Instructions
Preparation Steps
- In a small bowl, mix egg whites, 0.25 cup whole milk, and lemon zest. Set aside.
- In a mixing bowl, beat butter and sugar until creamy, about 2-3 minutes. Add dry ingredients and mix until combined. Slowly add the egg white mixture. Beat in the remaining milk.
- Prepare cupcake tins with paper liners. Fill liners half full and bake in a 350°F oven for 15 minutes. Remove, cool in pan for 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 3-5 minutes until fluffy.
- Frost cupcakes using a pastry bag with a tip. Enjoy your lemon cupcakes!
Notes
These lemon cupcakes can be frozen before or after frosting for up to 3 months. Use the bounce-back test to check for doneness.
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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