i made these cupcakes for a going away party for my friend maya, who recently moved to israel. maya has been one of my biggest cupcake enthusiasts over the last couple of years, so i knew she would be a fan of these, and the white cake and frosting made the perfect backdrop for an israel-inspired white and blue theme! the cake was light and sweet, and the frosting was soft and pillowy (is that a word?) with just enough lemony tang. the cupcakes were a big hit at the party and a great way to send maya off. maya, i already miss making cupcakes for you here in the u.s.a., but am so happy for you and hope you’re enjoying all the yummy treats israel has to offer!
sweet and tangy lemon cupcakes topped with sweet and tangy lemon buttercream.
- 5 egg whites
- ¾ cup almond milk
- zest of 2 lemons
- ¾ cup vegetable oil
- 1¾ cups granulated sugar
- 2½ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup earth balance (or butter)
- 4 cups powdered sugar
- juice and zest of 1 lemon
- 1-2 tablespoons almond milk
- preheat the oven to 350°f. in a small bowl, mix the egg whites, ¼ cup of the almond milk, and lemon zest. set the mixture aside.
- in a stand mixer fitted with the paddle attachment, beat the oil and sugar together. add in the flour, baking powder, and salt, and mix until combined. slowly add in the egg white mixture, followed by the rest of the almond milk.
- prepare a muffin tin with cupcake liners. fill the liners halfway with batter, then bake for about 15 minutes, until a toothpick comes out clean. let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- again in a stand mixer, beat the earth balance for 3-5 minutes, until it is pale and fluffy. slowly add the powdered sugar, followed by the lemon zest and juice. add almond milk, as needed, until you reach the desired consistency.