Miniature Lemon Cupcakes

If it says it's hot, it had better be hot. If it says it's fresh, it had better be fresh. And if it says lemon, it had better taste like lemon.

Not lemon-scented furniture polish, but that real, perfect lemon flavor that makes you want more.

This lemon cupcake recipe is that wonderful lemon flavor in a tiny little package.

5 egg whites, room temperature
3/4 cup buttermilk, divided
2 lemons, finely zested
3/4 cup unsalted butter, softened
1 3/4 cups sugar
2 1/2 cups cake flour
1 Tbsp baking powder
1/2 tsp salt

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

1. Preheat oven to 350 degrees. Fill mini muffin tin with mini muffin papers.

2. In a small bowl, combine egg whites, 1/4 cup of buttermilk and lemon zest.

3. In a separate bowl, cream butter and sugar, about 2-3 minutes. Add in dry ingredients and mix until combined. Add in egg white mixture and remaining buttermilk.

4. Fill mini muffin papers half full. Bake for 15 minutes or until a toothpick comes out clean. Cool completely on a wire rack.

5. While cupcakes cool, make frosting. Beat butter for 3-5 minutes until pale in color. Add powdered sugar, lemon zest, 2 Tbsp lemon juice and cream. Beat 3-5 minutes or until fluffy.

6. Frost. Eat. Enjoy.


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