Ingredients
Scale
for the lemon vanilla cupcakes
- 1/2 cup (1 stick) unsalted butter, melted
- 1–2/3 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp kosher salt
- 2 egg whites
- 1 cup organic cane sugar
- zest of one lemon
- 3/4 cup buttermilk, room temperature
- 1/4 cup sour cream,¹ room temperature
- 3 tsp pure vanilla extract
for the cream cheese frosting
- 8 oz cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 tsp pure vanilla extract
- 3 cups confectioners (powdered) sugar, sifted
- 2–3 tsp milk or cream, as needed
- fresh berries, for garnish
Instructions
for the lemon buttermilk cupcakes
- Preheat the oven to 350℉. Line a 12-cup muffin tin with paper liners. Set aside.
- Melt the butter in the microwave or in a small sauté pan. Set aside to cool slightly.
- In a medium mixing bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
- In a stand up mixer fitted with the paddle attachment, whisk the egg whites on high speed until stiff peaks form.
- Meanwhile, in a large mixing bowl, whisk together the melted butter, sugar, and lemon zest until combined. Stir in the buttermilk, sour cream, and vanilla until smooth and creamy.
- Add the flour mixture to the wet ingredients and stir until just combined, being careful not to over-mix. Gently fold in the egg whites.
- Use a cookie scoop to divide the batter between the prepared muffin tins, filling each just about all the way to the top.
- Bake for 18-22 minutes, until the tops are barely golden and a cake tester inserted into the center of each cupcake comes out clean. Remove from the oven and let cool in the muffin tin for 5 minutes, before transferring to a wire baking rack to cool. Be sure the cupcakes have completely cooled to room-temperature before frosting.
for the cream cheese frosting
- In a standup mixer fitted with the paddle attachment, or with a hand-held mixer, mix together the softened cream cheese and butter on medium-high speed until soft and fluffy, about 2 minutes. Stir in the vanilla.
- Add the sifted powdered sugar, and continue mixing until completely combined, and no lumps remain. Add milk or more powdered sugar as needed to reach a thick, spreadable consistency.
- When the cupcakes have completely cooled, use a piping bag (I used a simple #1 tip here) to pipe on the frosting. Alternatively, use a knife to spread on the frosting. Top with fresh berries or sprinkles, as desired. Enjoy!!
Notes
¹ Sour cream made from whole milk (not low fat or fat free) is best for these cupcakes.