Lemon Cupcake with Lemon Buttercream

• Vegetarian

• Produce

  • 3 Lemon

• Refrigerated

  • 5 Egg whites

• Baking & Spices

  • 1 tbsp Baking powder
  • 2 1/2 cup Cake flour
  • 1 3/4 cup Granulated sugar
  • 1/2 tsp Kosher salt
  • 4 cup Powdered sugar

• Dairy

  • 1 3/4 cup Butter, unsalted
  • 3/4 cup Buttermilk
  • 2 tbsp Heavy cream

Found on shugarysweets.com

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
• 1 cup unsalted butter, softened
• 4 cup powdered sugar
• 1 lemon, zested and juiced
• 2 Tbsp heavy cream

Directions

• In small bowl, mix egg whites, 1/4 cup buttermilk and lemon zest. Set aside. In mixing bowl, beat butter and sugar until creamy, about 2-3 minutes. Add in dry ingredients and mix until combined. Slowly add in egg white mixture. Beat in remaining buttermilk. Prepare cupcake tins with paper cupcake liners. Fill liners half full and bake in a 350 degree oven for 15 minutes. Remove and cool in pan 5 minutes then transfer to cool completely on a wire rack. For the frosting, beat butter for 3-5 minutes until pale in color. Add powdered sugar, 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. ENJOY.