Easy Lemon Cupcakes with Zesty Frosting
These Lemon Cupcakes topped with light and fluffy lemon buttercream are easy to make and better than any store bought cupcakes.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 5 large 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
- 1 cup unsalted butter (softened)
- 4 cup powdered sugar
- 1 lemon zested and juiced
- 2 Tablespoon heavy cream
Instructions
Preparation Steps
- In small bowl, mix egg whites, 0.25 cup whole milk and lemon zest. Set aside.
- In 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.
- 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 5 minutes then transfer to cool completely on a wire rack.
- For the frosting, beat butter for 3-5 minutes until pale in color. Add powdered sugar, lemon zest and lemon juice (about 2 Tbsp from fresh lemon) and cream. Beat for 3-5 minutes until fluffy.
- Frost cupcakes by filling a pastry bag with tip and pipe on the frosting. ENJOY.
Notes
Enjoy these delicious lemon cupcakes!