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lemon cupcakes frosting

The ultimate cupcake recipe for lemon lovers! 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 cups 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
  • 2 Tablespoons heavy cream

Method
 

Cupcake Preparation Steps
  1. In a small bowl, mix egg whites, 0.25 cup whole milk, and lemon zest. Set aside.
  2. In a mixing bowl, beat 0.75 cup butter and granulated sugar until creamy, about 2-3 minutes. Add in cake flour, baking powder, and kosher salt and mix until combined. Slowly add in the egg white mixture. Beat in the remaining 0.5 cup whole milk.
  3. Prepare cupcake tins with paper cupcake liners. Fill liners half full and bake in a 350 degree F oven for 15 minutes. Remove and cool in the pan for 5 minutes then transfer to cool completely on a wire rack.
Frosting Preparation Steps
  1. For the frosting, beat 1 cup butter for 3-5 minutes until pale in color. Add powdered sugar, lemon zest, lemon juice (about 2 Tablespoons from fresh lemon), and heavy cream. Beat for 3-5 minutes until fluffy.
  2. Frost cooled cupcakes by filling a pastry bag with a tip and pipe on the frosting. ENJOY.

Notes

These lemon cupcakes are perfect for any occasion and can be frozen for later enjoyment. For best results, ensure ingredients are at room temperature.