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White Cupcakes with Lemon Frosting

Jenny Bullistron
  • minutes
  • Serves 24 to 28

INGREDIENTS

1 cup

unsalted butter (at room temperature)

1 tbsp

baking powder

2 1/2 cups

white sugar

3/4 tsp

salt

3 tsp

vanilla extract

5

large egg whites (10 tablespoons liquid egg whites)

2 3/4 cups

cake flour

1 cup

milk (at room temperature)

1 cup

unsalted butter, softened

1 32 ounce package

powdered sugar

8 tbsp

lemon juice

3

medium lemons

8 cups

cold water

2 cups

white sugar plus extra for tossing

lemon curd