I love lemon desserts! When I think spring or summer, I immediately think lemon. When I want to take a dessert to a party or summer barbecue, I think lemon cupcakes. There's just something about that hint of lemon that says delicious!
Lemon Pearl Cupcakes
4 eggs, separated
3 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
2 sticks (1 cup) butter, room temperature
2 cups sugar
1 cup milk
1 teaspoon vanilla extract
2 teaspoons fresh lemon juice
1 tablespoon lemon zest
3 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
2 sticks (1 cup) butter, room temperature
2 cups sugar
1 cup milk
1 teaspoon vanilla extract
2 teaspoons fresh lemon juice
1 tablespoon lemon zest
Preheat the oven to 350 degrees. Grease your muffin tins and line each cup with a greased paper liner.
Beat the egg whites to soft peaks with your mixer. Carefully remove to another bowl and set aside. In a small bowl, combine the flour, baking powder, and salt, and set aside. With an electric mixer, beat the softened butter until light and fluffy. Pour in the sugar and continue mixing until it is well-combined and fluffy. Then add the egg yolks, one at a time. Next, add in the vanilla, and then the juice and zest.
With the mixer on low, add the flour mixture and milk alternately until the flour mixture and milk are just combined. When the flour is fully mixed, gently fold in the egg whites with a spoon or spatula.
Carefully spoon the batter into the muffin tin and bake for 20-25 minutes, until a toothpick inserted in the middle comes out clean.
Set the cupcakes aside to cool for about 10 minutes. Then remove from tins and place them on a wire rack to cool completely.
Frosting
12 tablespoons (3/4 cup) butter, softened at room temperature
1 1/2 cups powdered sugar
1 teaspoon vanilla extract
1 teaspoon fresh lemon juice
2 teaspoons lemon zest
Small pearl white sprinkles
1 1/2 cups powdered sugar
1 teaspoon vanilla extract
1 teaspoon fresh lemon juice
2 teaspoons lemon zest
Small pearl white sprinkles
Using a mixer, beat the butter on medium speed until light and fluffy. Add in the powdered sugar and beat until the mixture is light, fluffy and airy. Add in the vanilla, lemon juice and zest.
When the cupcakes have cooled completely, frost and garnish with 1/2 teaspoon of small white pearl sprinkles.
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