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Lemon Cupcake Recipe

Easy and delicious lemon cupcakes topped with a light and fluffy lemon buttercream. These homemade cupcakes are better than any store-bought version!
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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 Lemon Cupcakes
  • 5 large egg whites egg whites room temperature
  • 0.75 cup whole milk divided
  • 2 lemons 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 lemon zested and juiced (about 2 Tbsp)
  • 2 Tablespoon heavy cream

Method
 

Preparation Steps
  1. In a small bowl, whisk together the egg whites, 1/4 cup of whole 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, salt) and mix until just combined. Slowly add the egg white mixture and beat until incorporated. Beat in the remaining 1/2 cup of milk.
  3. Prepare cupcake tins with paper liners. Fill each liner about half full. Bake in a preheated oven at 350°F (175°C) for 15 minutes. Remove from oven, let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  4. For the frosting: In a mixing bowl, beat the softened butter for 3-5 minutes until pale in color. Add the powdered sugar, lemon zest, lemon juice, and heavy cream. Beat for another 3-5 minutes until light and fluffy.
  5. Frost the cooled cupcakes. You can use a piping bag with a tip for a decorative finish. Enjoy!

Notes

These lemon cupcakes are best served fresh, but can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. They can also be frozen for up to 3 months.