Lemon Cupcake

4 eggs , room temp.
3/4 cup buttermilk
2 lemons, zest
3/4 cup unsalted butter, room temp.
1 3/4 cup sugar
2 1/2 cup all purpose flour
1 Tbsp baking powder
1/2 tsp salt

1 cup unsalted butter, room temp.
4 cups powdered sugar
1 lemon, juiced
2 Tbsp heavy cream

In a small bowl, add egg whites, 1/4 cup buttermilk and lemon zest and mix well. In a mixing bowl, beat butter and sugar until creamy, about 2-3 minutes.

Add in the dry ingredients and mix until combined. Slowly add in egg white mixture. Beat in remaining milk.

Fill liners 3/4 full and bake at 350°F  in the oven for 15 minutes. Let your cupcakes cool for 5 minutes in the cupcake pan. Then place on a wire rack to cool completely.

To make the frosting, mix butter for 3-5 minutes until fluffy. Add powdered sugar, lemon juice and heavy cream. Beat for 3-5 minutes until it begins to form stiff peaks.

Pipe frosting on cupcake and garnish with a quarter slice of lemon. Enjoy.

From our kitchen to yours…Cucina Felice!

Did you know that Chef’s offers cooking classes? From main courses to desserts, from romantic date nights to girls’ nights out, have fun, learn a ton, and, most importantly—EAT!


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Michele at Chef's
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