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lemon cupcakes

Delicious and moist lemon cupcakes topped with a fluffy lemon buttercream frosting, perfect for any occasion.
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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
  • 5 large eggs egg whites
  • 0.75 cup whole milk
  • 2 lemon zested lemons
  • 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 lemon
  • 2 tablespoon heavy cream

Method
 

Preparation Steps
  1. In a small bowl, mix egg whites, 0.25 cup of milk, and lemon zest. Set aside.
  2. In a mixing bowl, beat butter and sugar until creamy, about 2-3 minutes. Add dry ingredients and mix until combined. Slowly add egg white mixture and remaining milk. Mix well.
  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 softened butter for 3-5 minutes until pale. Add powdered sugar, lemon zest, lemon juice, and heavy cream. Beat until fluffy, about 3-5 minutes.
  5. Frost cooled cupcakes using a piping bag or a spatula. Decorate as desired. Enjoy!

Notes

This recipe can be customized with additional lemon zest for a more intense flavor or topped with edible flowers for a decorative touch.