Refreshing Lemon Cupcake with Lemon Buttercream

We are celebrating one of our lawyer's farewell party tomorrow and I decided to make lemon cupcakes.  What a refreshing desert for this hot summer day.  Here is the recipe for you to enjoy!



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 all purpose flour
1 Tbsp baking powder
1/2 Tsp kosher salt

Ingredients for the lemon buttercream frosting:

1 cup unsalted butter (softened)
4 cup powdered sugar
1 lemon zested and juiced
2 Tbsp heavy cream

Time to make the cupcakes...

Preheat oven to 350 degrees.

In a small bowl, mix egg whites, 1/4 cup buttermilk and lemon zest.  Set aside.  In the mixing bowl, beat the 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 the remaining buttermilk.

Prepare cupcake tins with paper cupcake liners and fill it half full.  Bake for 15-20 minutes (depending on your oven).  Remove and cool in pan for 5 minutes, then transfer to wire rack to cool completely.

Making the lemon buttercream frosting...

Beat the butter for 3-5 minutes until pale in color.  Add powdered sugar, lemon zest and juice (2-3 Tbsp) and cream.  Beat for 3-5 minutes until fluffy. 

Time to frost your cupcakes and decorate.  I used lemon soft chew candy (cut into half) to decorate.  Enjoy this yummy refreshing cupcakes!