Ingredients
Two Cupcakes
- ¼ cup flour
- 1 egg white
- 3 tbsp sugar
- ¼ tsp baking powder
- 1½ tbsp milk
- 1 tsp lemon juice
- ½ tsp lemon zest
- 1 pinch of salt
Frosting
- 2 tbsp butter softened
- ⅓ cups powdered sugar
- 1 tbsp heavy cream
- 1 tsp fresh lemon juice
- Sprinkles
- Lemon slices
Step by Step
Cupcake
- Preheat oven to 350 ℉ (175 ℃). Place 2 cupcake liners into a cupcake pan.
- In a mixing bowl, whisk together egg white, sugar, milk, lemon zest, and lemon juice until combined.
- Add in flour, baking powder, and salt. Whisk until fully combined and smooth.
- Divide batter evenly into two openings of the cupcake pan.
- Bake 10-12 minutes or until the toothpick inserted comes out clean. Let cupcakes cool completely before frosting.
Frosting
- While cupcakes are baking, with a small hand mixer, whip the butter until it's broken apart. It won't be completely smooth. Add in the powdered sugar and heavy cream and mix until smooth.Add in the lemon juice and whip. Don't forget to taste test for lemon flavor.
- Transfer the buttercream to a piping bag fitted with a large open star tip. Frost the cupcakes evenly and decorate as desired. I added a slice of t he pink lemon, some colored nonpareils, and a pink paper straw for a lemonade look.
My tips
To make the lemon buttercream a bit more yellow, a drop of yellow food gel can be added if desired.
Equipment
Nutrition
Serving: 1 gCalories: 268 kcalCarbohydrates: 52 gProtein: 4 gFat: 15 gSaturated Fat: 9 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 4 gTrans Fat: 0.5 gCholesterol: 40 mgSodium: 369 mgPotassium: 75 mgFiber: 0.5 gSugar: 19 gVitamin A: 479 IUVitamin C: 3 mgCalcium: 56 mgIron: 1 mg
