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lemon cupcakes

Fresh and zesty lemon cupcakes topped with a creamy lemon buttercream frosting, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 5 large egg whites
  • 0.75 cup whole milk
  • 2 lemon 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
  • 4 cup powdered sugar
  • 1 lemon lemon (zested and juiced)
  • 2 tablespoon heavy cream

Method
 

Preparation Steps
  1. In small bowl, mix egg whites, 0.25 cup whole milk and lemon zest. Set aside.
  2. In mixing bowl, beat butter and sugar until creamy, about 2-3 minutes. Add in dry ingredients and mix until combined. Slowly add in egg white mixture. Beat in remaining milk.
  3. Prepare cupcake tins with paper cupcake 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 cool completely on a wire rack.
  4. For the frosting, beat butter for 3-5 minutes until pale in color. Add powdered sugar, lemon zest and lemon juice (about 2 Tbsp from fresh lemon) and cream. Beat for 3-5 minutes until fluffy.
  5. Frost cupcakes by filling a pastry bag with tip and pipe on the frosting. ENJOY.

Notes

These lemon cupcakes are perfect for spring and summer gatherings.