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lemon cupcakes

Delicious lemon cupcakes topped with fluffy lemon buttercream frosting, perfect for any celebration.
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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
  • 4 cups cake flour
  • 2 cups granulated sugar
  • 0.5 cup unsalted butter
  • 0.75 cup whole milk
  • 5 large egg whites
  • 1 tablespoon baking powder
  • 0.5 teaspoon kosher salt
  • 2 lemons zested
  • 0.75 cup unsalted butter
  • 1.75 cups granulated sugar
  • 2.5 cups cake flour
  • 1 tablespoon baking powder
  • 0.5 teaspoon kosher salt
  • 1 cup unsalted butter
  • 4 cups powdered sugar
  • 1 lemon zested and juiced
  • 2 tablespoons heavy cream

Method
 

Preparation Steps
  1. In small bowl, mix egg whites, 0.25 cup milk, and lemon zest. Set aside.
  2. In mixing bowl, beat butter and sugar until creamy, about 2-3 minutes. Add dry ingredients and mix until combined. Slowly add 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. Cool in pan 5 minutes, then transfer to wire rack to cool completely.
  4. For the frosting, beat butter for 3-5 minutes until pale. Add powdered sugar, lemon zest, and lemon juice. Beat until fluffy, about 3-5 minutes.
  5. Frost cupcakes by filling a pastry bag with tip and piping on the frosting. Serve and enjoy!

Notes

These lemon cupcakes are perfect for spring and summer gatherings.