Lemon Cupcakes with Lemon Meringue Buttercream
These delicate cupcakes are light, buttery, and infused with a wonderfully tangy lemon flavor that is further enhanced with the addition of our lemon meringue icing. Lemon fans will be in heaven!
MAKES 24 cupcakes
INGREDIENTS
2 cups (400g/15.5oz) granulated sugar
1 tablespoon grated lemon zest
3½ cups (402g/14oz) cake flour
1 tablespoon baking powder
¾ teaspoon salt
1 cup/2 sticks (226g/8oz) unsalted butter, cut into 8 chunks, at room temperature but firm
3 egg whites (85g/3oz)
1½ cups (370g/13oz) buttermilk
1 tablespoon fresh lemon juice
½ cup (70g/2.4oz) yellow sprinkles
- Preheat the oven to 325°F. Line two 12-cup muffin tins with paper liners.
- In a stand mixer with the paddle, combine the sugar and lemon zest on medium speed. Mix for 1 minute, until fragrant. Add the flour, baking powder, and salt. Mix on low speed for 1 minute.
- Add all the butter to the mixer and mix on low speed until the mixture resembles wet sand, 2 to 3 minutes.
- In a liquid measuring cup, whisk together the egg whites, buttermilk, and lemon juice.
- With the mixer on low speed, slowly pour in the egg white/buttermilk mixture. Mix for 1 minute. Scrape down the sides and mix again for 1 minute. Scrape down the sides and bottom of the bowl.
- Using a #20 scoop or a ¼-cup dry measuring cup, evenly scoop the batter into the prepared muffin cups. Bake for 23 to 25 minutes, or until the cupcakes spring back when touched and a cake tester inserted in the centers comes out clean.
- Let the cupcakes cool in the pans for 30 minutes. Transfer to cooling racks to cool completely.
- To decorate as in the photo, fit a piping bag with a Wilton #104 tip and fill with the buttercream. Start with the wide end of the tip touching the center of the cupcake. While slowly twirling the cupcake, move the piping bag in and out, creating petals. Stagger the next row in the center of the one beneath it. Gently place a scant teaspoon of sprinkles in the center of the cupcake.