Light and Lovely Lemon Cupcakes

Ingredients

For the cupcakes:

• 1 3/4 cups cake flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup sour cream (I used full fat)
• 1/2 cup milk (I used whole)
• 2 large egg whites, at room temperature
• 1 stick (4 ounces) unsalted butter, melted
• 1 cup granulated sugar
• 1 tablespoon fresh lemon juice
• Zest of one lemon (about 2 teaspoons)

For the Lemon Buttercream:

• 2 sticks unsalted butter (very soft)
• 4-5 cups confectioners sugar
• 1 teaspoon lemon juice
• 1 teaspoon lemon zest
• 2 tablespoons heavy cream

Instructions

1. Preheat oven to 350 degrees (F). Line a 12 mold muffin tin with paper liners; set aside.
2. In a medium bowl combine flour, baking powder, and salt; mix well to combine. Set aside.
3. In a large measuring cup or bowl combine sour cream, milk, and egg whites; mix well to combine. Set aside.
4. Full instructions visit @bakerbynature