Who doesn’t love a delicious cupcake? These Lemon Cupcakes with Lemon Butter Cream Frosting are perfect spring time fare. Or summer for that matter. These would be wonderful served at a ladies luncheon or even a birthday party!
Lemon Cupcakes with Lemon Butter Cream Frosting
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup sour cream
- ½ cup milk
- 2 large egg whites, at room temperature
- 1 stick (4 oz) unsalted butter, melted
- 1 cup granulated sugar
- 1 tablespoon fresh lemon juice
- zest of one lemon (about 2 teaspoons)
Lemon Buttercream Frosting
- 2 sticks unsalted butter (very soft)
- 4 cups confectioners sugar
- 1 teaspoon lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons heavy cream
Preheat oven to 350 degrees F. Line a muffin pan with cupcake liners; set aside. In a medium bowl combine flour, baking powder, and salt; mix well to combine. Set aside.
In a large measuring cup or bowl, combine sour cream, milk, and egg whites; mix well to combine. Set aside. In a large bowl or stand mixer fitted with the paddle attachment, beat melted butter and sugar on medium speed until well combined; about 2 minutes. Add lemon juice and lemon zest and beat for another minute on medium speed.
Slowly add the flour mixture to the butter/sugar combination, beating until just combined. Add in sour cream/milk/egg combination and beat on low until just combined. Over-mixing will result in a dry/denser cake.
Divide the cupcake batter evenly in liners, and then place the pan in the oven. Bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
Allow cupcakes to cool completely before topping with frosting.
To make the lemon buttercream, beat butter until light and fluffy. Slowly add 4 cups of sugar, beating on low until well combined. Add in lemon juice, zest and cream; beat until combined. Using a piping bag, frost cupcakes. Optional: Garnish with additional lemon zest.