Light and Lovely Lemon Cupcakes with Lemon Buttercream

• Vegetarian

• Produce

  • 1 tsp Lemon, zest
  • 1 Lemon (about 2 teaspoons, Zest of

• Refrigerated

  • 2 Egg whites, large

• Condiments

  • 1 tbsp Lemon juice, fresh
  • 1 tsp Lemon juice

• Baking & Spices

  • 1 1/2 tsp Baking powder
  • 1 3/4 cups Cake flour
  • 4 cups Confectioners' sugar
  • 1 cup Granulated sugar
  • 1/4 tsp Salt

• Dairy

  • 1 stick Butter, unsalted
  • 2 sticks Butter, unsalted very soft
  • 2 tbsp Heavy cream
  • 1/2 cup Milk
  • 1/2 cup Sour cream

Found on bakerbynature.com

Ingredients

• For the cupcakes:
• 1 3/4 cups cake flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup sour cream (I used full fat)
• 1/2 cup milk (I used whole)
• 2 large egg whites, at room temperature
• 1 stick (4 ounces) unsalted butter, melted
• 1 cup granulated sugar
• 1 tablespoon fresh lemon juice
• Zest of one lemon (about 2 teaspoons)
• For the Lemon Buttercream:
• 2 sticks unsalted butter (very soft)
• 4-5 cups confectioners sugar
• 1 teaspoon lemon juice
• 1 teaspoon lemon zest
• 2 tablespoons heavy cream

Directions

• Preheat oven to 350 degrees (F). Line a 12 mold muffin tin with paper liners; set aside.
• In a medium bowl combine flour, baking powder, and salt; mix well to combine. Set aside.
• In a large measuring cup or bowl combine sour cream, milk, and egg whites; mix well to combine. Set aside.
• In a large bowl or stand mixer fitted with the paddle attachment beat melted butter and sugar on medium speed until well combined; about 2 minutes. Add lemon juice and lemon zest and beat for another minute on medium speed. Slowly add the flour mixture to the butter/sugar combination, beating until just combined. Add in sour cream/milk/egg combo and beat on low until *just combined. Over-mixing will result in a dryer/denser cake.
• Divide the cupcake batter evenly into the 12 molds, then place the pan in the oven. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow cupcakes to cool completely before topping with frosting.
• To make the Lemon Buttercream:
• Beat butter until light and fluffy. Slowly, add 4 cups of sugar, beating on low until well combined. Add in lemon juice, zest, and cream; beat until combined. Add additional confectioners sugar as needed, stopping when youve reached your desired consistency. Place frosting in piping bag, or simply slather onto cooled cupcakes.