Go Back

lemon cupcakes

Delicious lemon cupcakes topped with a tangy lemon buttercream frosting. Perfect for any celebration or a sweet treat any day!
Print Recipe Pin Recipe
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 eggs Egg whites
  • 0.75 cup Whole milk
  • 2 lemons Lemon zest
  • 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
  • 4 cups Powdered sugar
  • 1 lemon Lemon (zested and juiced)
  • 2 tablespoons Heavy cream

Method
 

Preparation Steps
  1. In a small bowl, mix egg whites, 0.25 cup of milk, and lemon zest. Set aside.
  2. In a 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 liners. Fill liners half full and bake at 350°F 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. Add powdered sugar, lemon zest, and lemon juice. Mix with cream until fluffy.
  5. Frost cooled cupcakes using a piping bag. Decorate as desired. Enjoy!

Notes

Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.