Light and Lovely Lemon Cupcakes Recipe


For the cupcakes:
1 3/4 cups cake flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup sour cream (I used full fat)
1/2 cup milk (I used whole)
2 large egg whites, at room temperature
1 stick (4 ounces) unsalted butter, melted
1 cup granulated sugar
1 tablespoon fresh lemon juice
Zest of one lemon (about 2 teaspoons)

For the Lemon Buttercream:
2 sticks unsalted butter (very soft)
4-5 cups confectioners sugar
1 teaspoon lemon juice
1 teaspoon lemon zest
2 tablespoons heavy cream


  1. Preheat oven to 350 degrees (F). Line a 12 mold muffin tin with paper liners; set aside.
  2. In a medium bowl combine flour, baking powder, and salt; mix well to combine. Set aside.
  3. In a large measuring cup or bowl combine sour cream, milk, and egg whites; mix well to combine. Set aside.
  4. Visit Light and Lovely Lemon Cupcakes with Lemon Buttercream @ for full instructions.

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