Go Back

lemon cupcakes

Delicious lemon cupcakes with fluffy lemon buttercream frosting, perfect for any occasion.
Print Recipe Pin Recipe
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 cup powdered sugar
  • 1 cup unsalted butter
  • 2 cup cake flour
  • 1 tablespoon baking powder
  • 0.5 teaspoon kosher salt
  • 5 large egg whites
  • 0.75 cup whole milk
  • 2 lemons zested and juiced lemon
  • 2 tablespoons heavy cream

Method
 

Preparation Steps
  1. In small bowl, mix egg whites, 1/4 cup of 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. Slowly incorporate egg white mixture. Beat in remaining milk.
  3. Prepare cupcake tins with liners. Fill half full and bake at 350°F for 15 minutes. Cool in pans 5 minutes, then transfer to wire racks.
  4. Frosting: beat butter for 3-5 minutes. Add powdered sugar, lemon zest, lemon juice, and cream. Beat until fluffy.
  5. Frost cooled cupcakes with lemon buttercream using piping bag. Decorate as desired.

Notes

Use fresh lemons for best flavor. Can be stored in refrigerator for up to 3 days.