I love delicious lemon cupcakes, especially with lemon buttercream frosting, topped with a few pastel sprinkles and Wow! All I need is a cup of tea.
When I think of Spring..my taste buds think of foods with pretty pastel or bright colors and this refreshing Lemon (home made) cupcake is a great go-to cupcake.
Below is the printable recipe.
- 5 egg whites, room temperature before beating
- 3/4 cup buttermilk
- 2 lemons, zested
- 3/4 cup unsalted butter, room temperature
- 1 3/4 cup sugar
- 2 1/2 cup cake flour (Using all purpose flour makes the cupcakes dense)
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 1 cup unsalted room temperature butter
- 4 cups powdered sugar
- 1 lemon, zested and juiced (about 2 tablespoons)
- 2 tablespoons heavy cream
- Preheat oven to 350 degrees.
- In small bowl, mix egg whites, 1/4 cup of the 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. (I always like to use paper cupcake liners in my tins)
- Fill liners half full and bake for 15 minutes.
- Remove and cool in pan for about 5 minutes.
- Transfer to cool completely on a wire rack.
- Beat butter for about 3-5 minutes until pale yellow in color.
- Add powdered sugar, lemon zest, lemon juice and cream.
- Beat for about 4 minutes or until fluffy.
- Frost cupcakes by filling a pastry bag with tip and pipe on the frosting.
- Decorate the top by sprinkling on pastel sprinkles.
- I like using the small cupcake liners but you can use whatever size you have on hand.
- If you don't have a pastry bag, you can use a zip lock bag. Just fill the bag forcing the frosting into a bottom corner of the bag. Twist the top of the bag so that the frosting fills the bottom with no air pockets....Then carefully snip a small corner of the bag with scissors. The size of the hole will determine the size of the swirls as you pipe them on the cupcakes. Experiment with the size of the hole as you can always snip off more for a larger amount.
- Remember when zesting any fruit...keep turning the fruit in your hand as you zest. You don't want the bitter white pith. Goes for lemons, limes, oranges etc. A lemon zester works great, but if you don't have one, you can use a fork.;)