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Lemon Cupcakes

These bright and flavorful lemon cupcakes are topped with a zesty lemon buttercream frosting, making them the perfect treat 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
  

For the Cupcakes
  • 5 large egg whites egg whites room temperature
  • 0.75 cup whole milk divided
  • 2 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
For the Lemon Buttercream Frosting
  • 1 cup unsalted butter softened
  • 4 cups powdered sugar
  • 1 lemon zested and juiced (about 2 Tbsp)
  • 2 Tablespoons heavy cream

Method
 

Preparation Steps
  1. In a small bowl, whisk together the egg whites, 1/4 cup of milk, and lemon zest. Set aside.
  2. In a mixing bowl, beat the softened butter and granulated sugar until creamy, about 2-3 minutes. Add the dry ingredients (cake flour, baking powder, and salt) and mix until just combined. Gradually add the egg white mixture, then beat in the remaining 1/2 cup of milk until the batter is smooth.
  3. Line cupcake tins with paper liners. Fill each liner about half full with batter. Bake at 350 degrees F (175 degrees C) for 15 minutes. Remove from oven and let cool in the pans for 5 minutes before transferring to a wire rack to cool completely.
  4. For the frosting: In a large bowl, beat the 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 fluffy.
  5. Once the cupcakes are completely cooled, frost them using a piping bag and your favorite tip, or spread with a knife. Enjoy!

Notes

These lemon cupcakes are best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 2 days.