Lemon Cupcake with Lemon Buttercream



Recipe by: shugarrysweets.com

Yield: About 30 Cupcakes

INGREDIENTS:


FOR THE CUPCAKES:
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

FOR THE FROSTING:
1 cup unsalted butter, softened
4 cup powdered sugar
1 lemon, zested and juiced
2 Tbsp heavy cream

DIRECTIONS:

  1. In small bowl, mix egg whites, 1/4 cup buttermilk and lemon zest. Set aside.
  2. 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. READ MORE

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