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lemon cupcakes

The ultimate cupcake recipe for lemon lovers! These Lemon Cupcakes topped with light and fluffy lemon buttercream are easy to make and better than any store bought cupcakes.
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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 room temperature
  • 0.75 cup whole milk divided
  • 2 lemons zested
  • 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
For the Lemon Buttercream Frosting
  • 1 cup unsalted butter softened
  • 4 cups powdered sugar
  • 1 lemon zested and juiced (about 2 Tbsp juice)
  • 2 tablespoons heavy cream

Method
 

Preparation Steps
  1. In a small bowl, mix the egg whites, 1/4 cup whole milk, and lemon zest. Set aside.
  2. In a separate mixing bowl, beat the butter and granulated sugar until creamy, about 2-3 minutes. Add in the cake flour, baking powder, and kosher salt, mixing until just combined. Slowly add in the egg white mixture. Beat in the remaining milk until incorporated.
  3. Prepare cupcake tins with paper cupcake liners. Fill liners half full with batter and bake in a 350 degree Fahrenheit oven for 15 minutes. Remove from oven and let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Lemon Buttercream Frosting
  1. For the frosting, beat the softened butter for 3-5 minutes until pale in color and fluffy. Gradually add the powdered sugar, lemon zest, lemon juice (about 2 tablespoons from a fresh lemon), and heavy cream. Beat for another 3-5 minutes until the frosting is light and fluffy.
  2. Once the cupcakes are completely cool, frost them. Fill a pastry bag with your desired tip and pipe the frosting onto each cupcake. Enjoy!

Notes

These cupcakes can be frozen before or after frosting. If freezing without frosting, place cooled cupcakes in an airtight container for up to 3 months. If freezing with frosting, flash freeze on a baking sheet for 30 minutes before transferring to an airtight container.