Lemon Angel Food Cupcakes Recipe

Name: Lemon Angel Food Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cupcakes:; 1/2 cup cake flour (about 2 ounces); 3/4 cup powdered sugar; 3/4 cup egg whites (about 5 large eggs); 1/8 teaspoon salt; 3/4 teaspoon cream of tartar; 1/2 cup granulated sugar; 1/2 teaspoon vanilla extract; 2 teaspoons grated lemon rind; Lemon Frosting:; 1/4 cup butter, softened; 2 cups powdered sugar; 1 tablespoon 1% low-fat milk; 1 to 2 tablespoons freshly squeezed lemon juice; Edible flowers such as pansies or rosebuds (optional)

Servings: persons

Cupcakes:
1/2 cup cake flour (about 2 ounces)
3/4 cup powdered sugar
3/4 cup egg whites (about 5 large eggs)
1/8 teaspoon salt
3/4 teaspoon cream of tartar
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
2 teaspoons grated lemon rind
Lemon Frosting:
1/4 cup butter, softened
2 cups powdered sugar
1 tablespoon 1% low-fat milk
1 to 2 tablespoons freshly squeezed lemon juice
Edible flowers such as pansies or rosebuds (optional)

1
Preheat oven to 350u00b0.
2
Place 16 paper muffin cup liners in muffin cups. Set aside.
3
Lightly spoon cake flour into dry measuring cups; level with a knife. Sift together flour and 3/4 cup powdered sugar into a medium bowl; repeat the procedure 2 times.
4
Beat egg whites and salt with a mixer at high speed until frothy (about 1 minute). Add cream of tartar, and beat until soft peaks form. Add 1/2 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Sprinkle flour mixture over egg white mixture, 1/4 cup at a time; fold in after each addition. Stir in vanilla and rind.
5
Divide batter evenly among prepared muffin cups. Bake at 350u00b0 for 18 minutes or until lightly browned. Remove from pan; let cool completely on a wire rack.
6
To prepare frosting, beat butter with a mixer at high speed until fluffy. Gradually add 2 cups powdered sugar; beat at low speed just until blended. Add milk and lemon juice; beat until fluffy. Add more lemon juice as needed to adjust the consistency. Spread 2 tablespoons lemon frosting over each cupcake. Garnish with edible pansies and rosebuds, if desired.
7
Sifting the flour mixture thoroughly three times incorporates the powdered sugar for a light, tender cupcake.

652

kcal

Calories

Fat

123

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Cupcakes:, 1/2 cup cake flour (about 2 ounces), 3/4 cup powdered sugar, 3/4 cup egg whites (about 5 large eggs), and more.

Yes, Lemon Angel Food Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Angel Food Cupcakes

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