Light and Lovely Lemon Cupcakes

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
Light and Lovely Lemon Cupcakes #Cupcakesrecipes


Instructions

  1. Preheat oven to 350 degrees (F). Line a 12 mold muffin tin with paper liners; set aside.
  2. In a medium bowl combine flour, baking powder, and salt; mix well to combine. Set aside.
  3. In a large measuring cup or bowl combine sour cream, milk, and egg whites; mix well to combine. Set aside.
  4. Full instructions visit @bakerbynature


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