Lemon Cupcakes Recipe

Name: Lemon Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKES:; 5 whole Egg Whites, Room Temperature; 3/4 cups Buttermilk, Divided Use; 2 whole Lemons, Zested; 3/4 cups Unsalted Butter, Softened; 1-3/4 cup Granulated Sugar; 2-1/2 cups Cake Flour; 1 Tablespoon Baking Powder; 1/2 teaspoons Kosher Salt; FOR THE FROSTING:; 1 cup Unsalted Butter, Softened; 4 cups Powdered Sugar; 1 whole Lemon, Zest And Juice; 2 Tablespoons Heavy Cream

Servings: persons

FOR THE CUPCAKES:
5 whole Egg Whites, Room Temperature
3/4 cups Buttermilk, Divided Use
2 whole Lemons, Zested
3/4 cups Unsalted Butter, Softened
1-3/4 cup Granulated Sugar
2-1/2 cups Cake Flour
1 Tablespoon Baking Powder
1/2 teaspoons Kosher Salt
FOR THE FROSTING:
1 cup Unsalted Butter, Softened
4 cups Powdered Sugar
1 whole Lemon, Zest And Juice
2 Tablespoons Heavy Cream

1
For the cupcakes:
2
Preheat oven to 350 F. Prepare cupcake tins (recipe makes 30 cupcakes) by lining the tins with paper cupcake liners.
3
In a small bowl, mix egg whites, 1/4 cup buttermilk and lemon zest. Set aside.
4
In a mixing bowl, beat butter and sugar until creamy, about 2-3 minutes. Add in dry ingredients (flour through salt) and mix until combined. Slowly add in egg white mixture and mix to combine. Then beat in remaining buttermilk.
5
Fill cupcake liners half full with the batter and bake in a 350 F oven for 15 minutes. Remove pans from the oven and cool cupcakes in the pan 5 minutes then transfer to a wire rack to cool completely.
6
For the frosting:
7
Put butter into a large mixing bowl. Beat butter for 3-5 minutes until pale in color. Add powdered sugar, lemon zest and lemon juice (about 2 tablespoons of fresh lemon) and cream. Beat for 3-5 minutes until fluffy.
8
Frost the cooled cupcakes by putting the frosting into a pastry bag with tip (I used 2D) and pipe on the frosting. Enjoy!

1990

kcal

Calories

131

Fat

195

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 14 ingredients. The key ingredients include: FOR THE CUPCAKES:, 5 whole Egg Whites, Room Temperature, 3/4 cups Buttermilk, Divided Use, 2 whole Lemons, Zested, and more.

Yes, Lemon 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 Cupcakes

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