Lemon Cupcakes

Top these delicious cupcakes with coconut, lavender, or simply enjoy as is. These light, fluffy cupcakes are a burst of sunshine and are sure to brighten everyone's day!

Makes 12-14 regular cupcakes

For the cupcakes:
3 eggs, separated
1/2 cup sugar
Juice and zest from 1/2 a lemon (use the other 1/2 in the frosting)
3/4 cup + 1 tablespoon unbleached A/P flour
1/8 cup tapioca starch
1/8 cup butter, melted
1/4 cup half and half or milk

For the lemon frosting:
3 tablespoons butter
3 tablespoons cream cheese
Juice and zest from 1/2 a lemon
1 cup powdered sugar

Preheat the oven to 350 degrees. Line muffin tins with cupcake liners.

Making the cupcakes:
In the bowl of a stand mixer or in a large bowl with a handheld mixer, beat the egg whites until soft peaks form. Sprinkle the sugar over the egg whites and beat again until stiff peaks form. Add the egg yolks, lemon juice and zest and mix to combine.

Sift together the flour and starch. Add this to the meringue, folding in gently with a rubber spatula.

Combine the milk and melted butter. Add this to the meringue batter, again folding in gently with a rubber spatula.

Pour the batter into the cupcake liners almost to the top.  Place in the oven and bake for 15 minutes or until a toothpick inserted in the center comes out clean.  Cool completely.

To make the frosting, cream the butter and cream cheese in the bowl of a stand mixer fitted with the paddle attachment. Add the lemon juice and zest and the powdered sugar. Beat until well combined. Frost onto the cooled cupcakes.

Enjoy!