Lemon Cupcakes

By Texaschef11

Ingredients

• 1 cup + 2 tablespoons cake flour
• 1/2 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup + 2 tablespoons buttermilk
• 2 large egg whites
• 3/4 cups sugar
• Zest from one lemon
• 1/4 cup (half stick) unsalted butter, room temperature
• 1 teaspoon pure vanilla extract

Preparation

Step 1

Preheat oven to 350°F. Line a cupcake tin with paper liners.

Sift together flour, baking powder, and salt. Set aside.

Whisk together milk and egg whites in a medium bowl.

Put sugar and lemon zest in a mixer bowl or another large bowl and rub them together with your fingers until the sugar is moist and fragrant. Add butter and beat at medium speed for 3 minutes, until the butter and sugar mixture are very light. Add in vanilla extract.

Alternate adding flour mixture and milk mixture in three parts, starting and ending with flour. Beat for about 2 minutes to make sure it is thoroughly mixed.

Scoop batter into cupcake tins, filling each liner about 1/2 to 2/3 full. Bake for 18-22 minutes or until the cupcakes are well risen and a toothpick inserted in the center comes out clean. Allow to cool completely on a wire rack before frosting.

Lemon Cream Cheese Frosting
Adapted from My Baking Addiction

8oz cream cheese, softened
1/4 cup (1/2 stick) unsalted butter, softened
3 1/2 cups confectioners’ sugar
1 teaspoon vanilla extract
juice from half of a lemon

Using a mixer, beat the butter and cream cheese until well combined. Gradually sift in confectioners sugar until fully incorporated and desired sweetness and consistency. Mix in vanilla and lemon juice and mix until combined.