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Ingredients
Scale
- ¾ cup + 2 tablespoon granulated sugar
- ½ cup all purpose flour sifted
- ¼ tsp salt
- 6 egg whites at room temperature
- 2½ tablespoon warm water
- ½ teaspoon vanilla extract
- ¾ teaspoon cream of tartar
- 1 teaspoon lemon zest
- 1 teaspoon lime zest
- ½ cup 1 stick unsalted butter, room temp
- 4 cups powdered sugar
- 2 tsp milk
- 1 tsp vanilla paste or extract
- 16 oz tub whipped topping
- 1 teaspoon lemon zest
- 1 teaspoon lime zest
Instructions
- Preheat oven to 350°F and line a cupcake tin with paper liners.
- Use a food processor to pulse the sugar until super fine, about 2 minutes. Sift half of the sugar with the flour and salt and set aside.
- In a large bowl, combine egg whites, warm water, vanilla extract, and cream of tartar. Mix until fully combined. Gradually add the remaining sugar and mix on medium speed until medium peaks form.
- Gently fold in the flour mixture little by little, then add the lemon and lime zest and fold until just combined.
- Fill the cupcake liners almost to the top and bake for 16-18 minutes or until a toothpick inserted comes out clean. Let cool for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Make sure your egg whites are at room temperature for maximum volume.
Don’t overmix the batter to keep cupcakes fluffy.
Store cooled cupcakes in an airtight container at room temperature.
- Prep Time: 30 minutes
- Cook Time: 48 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 200
- Sugar: 30g
- Sodium: 120mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 10mg