Lemon Bombshells

As The weather WAS getting warmer and I emphasis the "was", because now I am freezing again lol,  I wanted to make a cupcake that reminded me of Spring. I chose this Lemon cupcake with lemon butter cream icing which I think turned out to be a really big hit.

 For the cake:
4 room temperature eggs (separated)
3 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
2 sticks of room temperature butter
2 cups sugar
1 cup room temperature milk ( I added a little more then a cup)
1 teaspoon vanilla extract
2 teaspoons fresh lemon juice
1 tablespoon lemon zest

For the Frosting
A stick 1/2 of butter
1 1/2 cups powdered sugar
1 teaspoon vanilla extract
1 1/2 teaspoon fresh lemon juice
2 teaspoons lemon zest

Steps:
350 degree oven!
Beat the egg whites to soft peaks with your mixer. Carefully remove to another bowl and set aside. In a small bowl, combine the flour, baking powder, and salt, and set aside.  Beat the softened butter until light and fluffy. Pour in the sugar and continue mixing until it is well combined and  fluffy. Then add the egg yolks, one at a time. Next, add in the vanilla, and then the juice and zest.
Add the flour mixture and milk alternately and slowly until the flour mixture and milk are just combined. When the flour is fully mixed, gently fold in the egg whites.
Bake 20-25 minutes depending on your oven, mine only needed about 20 to bake.
After cupcakes are baked have them cool for a while before putting the frosting on.

To make the frosting, beat the butter on a medium speed until light and fluffy. Add in the powdered sugar and beat until the mixture is fluffy and airy. Add in the vanilla, lemon juice and zest.

Garnish with some lemon peel, lemon zest or some fun spring colored sprinkles like I did....and make sure to use a fun cupcake wrapper and don't forget to add Love!! Enjoy