Lemon Cupcakes with Lemon Buttercream

 

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My mom is a lover of all things lemon. Each year on Mother’s Day a different lemony dessert is attempted by a family member in hopes of impressing her. This year I tried out this recipe from shugarysweets It was such a success! Both the cupcake and frosting were deliciously lemon! Not only was my mom impressed, they were devoured by all. A big thank you to shugarysweets for this yummy creation!

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

Instructions

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

In a 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.

Prepare cupcake tins with paper cupcake liners. Fill liners half full and bake in a 350 degree oven for 15 minutes. Remove and cool in pan 5 minutes then transfer to cool completely on a wire rack.

For the frosting, beat butter for 3-5 minutes until pale in color. Add powdered sugar, lemon zest and lemon juice (about 2 Tbsp from fresh lemon) and cream.

Beat for 3-5 minutes until fluffy. Frost cupcakes by filling a pastry bag with tip and pipe on the frosting. ENJOY.

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