Lemon Cupcake Recipe
Easy to make lemon cupcakes topped with light and fluffy lemon buttercream. Better than any store bought cupcakes!
Prep
: 10
Total
: 25 minutes
Ingredients
Cupcake Ingredients
- 5 large egg whites 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 cup cake flour
- 1 Tablespoon baking powder
- 0.5 teaspoon kosher salt
Frosting Ingredients
- 1 cup unsalted butter softened
- 4 cup powdered sugar
- 1 lemon zested and juiced
- 2 Tablespoon heavy cream
Instructions
Preparation Steps
- In a small bowl, mix egg whites, 1/4 cup whole milk, and lemon zest. Set aside.
- In a 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 for 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat butter for 3-5 minutes until pale in color. Add powdered sugar, lemon zest, 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 a tip and piping on the frosting. Enjoy!
Notes
These cupcakes are best enjoyed within a few days or can be frozen for longer storage.