Preparation Steps

• In a small bowl, whisk together egg whites, 1/4 cup of the whole milk, and lemon zest. Set aside.
• In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes. Gradually add the dry ingredients (cake flour, baking powder, salt) and mix until just combined. Slowly incorporate the egg white mixture, then beat in the remaining milk until the batter is smooth.
• Line muffin tins with paper liners. Fill each liner about half full with batter. Bake in a preheated oven at 350°F (175°C) for 15 minutes, or until a toothpick inserted into the center comes out clean. Let cupcakes cool in the pans for 5 minutes before transferring them to a wire rack to cool completely.
• For the frosting: In a clean mixing bowl, beat the softened butter for 3-5 minutes until pale and creamy. Add the powdered sugar, lemon zest, and lemon juice. Beat for another 3-5 minutes until light and fluffy. Add heavy cream, one tablespoon at a time, until desired consistency is reached.
• Once cupcakes are completely cool, frost them using a piping bag with your favorite tip, or spread with an offset spatula. Enjoy your delicious homemade lemon cupcakes!