Lemon Cupcakes

For the cupcakes:
Preheat oven to 350 F. Prepare cupcake tins (recipe makes 30 cupcakes) by lining the tins with paper cupcake liners.

In a small bowl, mix egg whites, 1/4 cup buttermilk and lemon zest. Set aside.

In a mixing bowl, beat butter and sugar until creamy, about 2-3 minutes. Add in dry ingredients (flour through salt) and mix until combined. Slowly add in egg white mixture and mix to combine. Then beat in remaining buttermilk.

Fill cupcake liners half full with the batter and bake in a 350 F oven for 15 minutes. Remove pans from the oven and cool cupcakes in the pan 5 minutes then transfer to a wire rack to cool completely.

For the frosting:
Put butter into a large mixing bowl. Beat butter for 3-5 minutes until pale in color. Add powdered sugar, lemon zest and lemon juice (about 2 tablespoons of fresh lemon) and cream. Beat for 3-5 minutes until fluffy.

Frost the cooled cupcakes by putting the frosting into a pastry bag with tip (I used 2D) and pipe on the frosting. Enjoy!