Ingredients
12
12 servings
- •1 cup all-purpose flour
- •½ teaspoon baking powder
- •¼ teaspoon ground nutmeg
- •¼ teaspoon baking soda
- •¼ teaspoon salt
- •¼ cup butter, softened
- •¾ cup white sugar
- •2 tablespoons white sugar
- •1 teaspoon vanilla bean paste
- •2 egg whites
- •⅔ cup buttermilk
- •½ (8 ounce) package cream cheese, softened
- •¼ cup butter, softened
- •2 teaspoons lemon juice
- •1 teaspoon lemon zest
- •2 ¾ cups powdered sugar, or more as needed
- •Gold luster dust and green and purple sanding sugars
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with paper cup liners.
- Stir together flour, baking powder, nutmeg, baking soda, and salt in a bowl. Cream butter, 3/4 cup plus 2 tablespoons sugar, and vanilla in a large bowl with an electric mixer until well combined. Add egg whites, one at a time, beating well after each addition. Alternately add half of the flour mixture, all the buttermilk, and remaining flour mixture, beating after each addition until just combined.
- Spoon batter into prepared muffin cups, filling each about 3/4 full, and smooth tops with the back of a spoon.
- Bake until a toothpick inserted into the centers comes out clean, 15 to 20 minutes. Cool in the pan for 5 minutes. Remove from the pan and cool completely on a wire rack, about 30 minutes.
- Meanwhile, make frosting. Blend cream cheese, butter, lemon juice, and lemon zest with an electric mixer until light and fluffy. Gradually beat in powdered sugar to reach a spreading consistency.
- Frost cooled cupcakes and decorate with luster dust and sanding sugars.
Nutritional Facts
Per 12 servings
- Calories: 317
- Carbohydrate: 53g
- Fat: 11g
- Fiber: 0g
- Protein: 3g
- Sugar: 44g
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