Lemon Cupcakes with Lemon Buttercream
These Lemon Cupcakes topped with light and fluffy lemon buttercream are easy to make and better than any store bought cupcakes.
Ingredients
Cupcake Ingredients
- 5 large egg whites egg whites room temperature
- 0.25 cup whole milk part of 3/4 cup total
- 2 lemons zested
- 0.75 cup unsalted butter softened, for cake
- 1.75 cup granulated sugar
- 2.5 cup cake flour
- 1 Tablespoon baking powder
- 0.5 teaspoon kosher salt
- 0.25 cup whole milk remaining milk
Lemon Buttercream Ingredients
- 1 cup unsalted butter softened, for frosting
- 4 cup powdered sugar
- 1 lemon zested and juiced (about 2 Tbsp juice)
- 2 Tablespoon heavy cream
Instructions
Cupcake Preparation
- In a small bowl, mix egg whites, 1/4 cup whole milk, and lemon zest. Set aside.
- In a mixing bowl, beat softened butter (for cake) and granulated sugar until creamy, about 2-3 minutes. Add in dry ingredients (cake flour, baking powder, salt) and mix until just combined. Slowly add in the egg white mixture from step 1. Beat in the remaining 1/4 cup of whole milk.
- Prepare cupcake tins with paper cupcake liners. Fill liners about half full and bake in a 350 degree oven for 15 minutes. Remove and cool in pan for 5 minutes then transfer to a wire rack to cool completely.
Frosting Preparation
- For the lemon buttercream frosting, beat softened butter (for frosting) for 3-5 minutes until pale in color. Add powdered sugar, lemon zest, lemon juice, and heavy cream. Beat for 3-5 minutes until light and fluffy.
- Frost the cooled cupcakes by filling a pastry bag with tip and pipe on the lemon buttercream. Enjoy.
Notes
These cupcakes are best stored in an airtight container at room temperature for up to 3 days, or they can be frozen.
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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