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Lemon Cupcakes

Delightfully tart and sweet lemon cupcakes topped with a luscious 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
  

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 cup powdered sugar
  • 1 lemon zested and juiced
  • 2 Tablespoon heavy cream

Method
 

Preparation Steps
  1. In a small bowl, mix egg whites, 1/4 cup whole 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 cupcake liners. Fill liners 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.
  4. For the frosting, beat butter for 3-5 minutes until pale in color. Add powdered sugar, lemon zest, lemon juice (about 2 Tablespoons from fresh lemon), and cream. Beat for 3-5 minutes until fluffy.
  5. Frost cupcakes by filling a pastry bag with a tip and piping on the frosting. 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.