Lemon Cupcakes
Ingredients Yield: 9-12 Cupcakes
- 250ml (1 Cup) Flour
- 2 ml (1/2 Tsp) Baking Powder
- 1 ml (1/4 Tsp) Baking Soda
- 175ml (3/4 Cup) Sugar
- 50ml (1/4 Cup) Room Temperature Butter
- 2 Egg Whites
- 10ml (2 Tsp) Grated Lemon Zest
- 75ml (1/3 Cup) Buttermilk (Or use plain milk and add the lemon juice)
- 50ml (1/4 Cup) Lemon Juice
Instructions
- In a bowl, mix together flour, baking powder, and baking soda.
- Using an electric mixer, mix the sugar and butter until combined.
- While continuing to mix, add the egg whites one at a time.
- Add the lemon zest to the mixture.
- Add the flour mixture and milk to the batter, however alternate between the two, making three additions of flour and two of milk. If you used the buttermilk you can add the lemon juice after you have mixed the flour and milk completely.
- Scoop out the batter into your muffin cups.
- Bake in a 350 degree F oven for 20-25 minutes.
- Cupcakes will not get overly dark but will have a spongy texture.
Check out the video!
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