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lemon cupcakes

These Lemon Cupcakes topped with light and fluffy lemon buttercream are easy to make and better than any store bought cupcakes.
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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
  

Lemon Cupcakes
  • 5 large 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 cups cake flour
  • 1 tablespoon baking powder
  • 0.5 teaspoon kosher salt
Lemon Buttercream Frosting
  • 1 cup unsalted butter softened
  • 4 cups powdered sugar
  • 1 lemon zested and juiced (about 2 tablespoons fresh lemon juice)
  • 2 tablespoons heavy cream

Method
 

Lemon Cupcake Preparation
  1. In a small bowl, whisk together egg whites, 0.25 cup whole milk, and lemon zest. Set aside.
  2. In a large mixing bowl, beat 0.75 cup unsalted butter and granulated sugar until light and creamy, about 2-3 minutes. Gradually add in cake flour, baking powder, and kosher salt, mixing until just combined. Slowly add the egg white mixture, then beat in the remaining 0.5 cup whole milk until the batter is smooth.
  3. Preheat oven to 350°F (175°C). Line cupcake tins with paper cupcake liners. Fill each liner half full with batter. Bake for 15 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Lemon Buttercream Frosting
  1. For the frosting, in a mixing bowl, beat 1 cup softened unsalted butter for 3-5 minutes until pale in color and fluffy.
  2. Gradually add powdered sugar, lemon zest, lemon juice (about 2 tablespoons from fresh lemon), and heavy cream. Beat for another 3-5 minutes until the frosting is light and fluffy.
  3. Once cupcakes are completely cooled, fill a pastry bag fitted with your favorite tip and pipe the frosting onto the cupcakes. Serve immediately and enjoy!

Notes

How to separate egg whites from the yolk: Using a cold egg, crack it across the middle of the shell. Break it in half and transfer the yolk from one shell to the other, allowing the whites to drip into a small bowl. Repeat for all eggs.
Can you freeze lemon cupcakes? Yes, you can freeze lemon cupcakes before or after adding the frosting. If freezing without frosting, slide cooled cupcakes into an airtight container and freeze for up to 3 months. If freezing with frosting, place on a baking tray and freeze for 30 minutes, then slide partially frozen cupcakes with frosting into an airtight container for up to 3 months.
How can I tell if cupcakes are done baking? Use the bounce-back test: touch the top of a cupcake with your finger tip. If it leaves a dent, it needs more time. If it bounces back, they are done baking. You can also insert a toothpick into a cupcake, and if it comes out clean, they are done.