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Sweet Lemon Cupcakes | URBAN BAKES

Sweet Lemon Delight Cupcakes

  • Author: Connie
  • Total Time: 1 hour 20 minutes
  • Yield: 2 - 3 dozen 1x


Units Scale


  • 5 large egg whites, room temperature
  • 3/4 cup buttermilk
  • 2 lemons, zested
  • 3/4 cup unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 2 1/2 cups cake flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon kosher salt


  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 24 tablespoons fresh lemon juice
  • 2 teaspoons grated lemon peel


  1. Heat oven to 350 degrees F. Line a paper baking cup in each cupcake well; set aside.
  2. In a small bowl, mix egg whites, 1/4 cup buttermilk and lemon zest; set aside.
  3. In a large bowl, cream butter and sugar until light and fluffy. Mix in cake flour, baking powder and salt and stir until just combined.
  4. Gradually add in egg white mixture. Beat in remaining buttermilk.
  5. Pour evenly about 3/4 full into baking cups. Bake 10 to 12 minutes or until a toothpick inserted in center comes out clean. Cool completely before frosting.
  6. Meanwhile, in a large bowl, beat butter until light and fluffy.  Gradually beat in confectioners sugar and 2 tablespoons of lemon juice. Mix in additional lemon juice one tablespoon at a time until desired consistency.
  7. Frost cupcakes. ENJOY!
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Cuisine: American

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