Source: adapted from shugarySweets.com
In the midst of the holidays, I was looking to bake something with a burst of tart sweetness as a break from my usual chocolatey favorites. This recipe for lemon cupcakes did the trick, resulting in rich almost pound cake consistency and incredible lemon butter cream frosting. This has now become a favorite recipe.
Cupcake ingredients:
5 egg whites, room temperature
3/4 cup buttermilk
2 lemons, zested
3/4 cup unsalted butter, softened
1 3/4 cup granulated sugar
2 1/2 cup cake flour
1 Tbsp baking powder
1/2 tsp kosher salt
Instructions
Preheat oven to 350 degrees Farenheit.
In small bowl, beat egg whites, 1/4 cup buttermilk and lemon zest until combined. Set aside.
In mixing bowl, beat butter and sugar on medium high until creamy, about 2-3 minutes. Lower speed to medium and add dry ingredients one at a time, mixing until combined. Slowly add egg white mixture. Beat in remaining buttermilk.
Prepare cupcake tins with paper cupcake liners. Fill liners half to three quarters full and bake for approximately 15 minutes or until a toothpick comes out clean on testing.
Remove from oven and cool in pan 5 minutes then transfer to cool completely on a wire rack.
Frosting Ingredients:
1 cup unsalted butter, softened
4 cup powdered sugar
1 lemon, zested and juiced
2 Tbsp heavy cream
Instructions
Beat butter for 3-5 minutes until pale in color.
Add powdered sugar a cup at a time, then lemon zest and lemon juice (about 2 Tbsp from fresh lemon) and cream. Beat for 3-5 minutes until fluffy.
Frost cupcakes by filling a pastry bag with tip and pipe on the frosting.