Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 egg whites
- 3/4 cup sour cream
- 1/4 cup whole milk
- 1 1/2 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 8 oz cream cheese
- 1/3 cup butter
- 1 cup powdered sugar
- 2 tbsp heavy cream
- 1 tsp lemon zest
- 1 1/2 cups fresh fruit
Instructions
- Preheat oven to 400°F and line a muffin tin with cupcake liners.
- Combine flour, baking soda, and salt in a bowl.
- Cream butter and sugar until fluffy.
- Add egg whites one at a time.
- Mix in sour cream, milk, and vanilla.
- Fold in dry ingredients gently.
- Fill cupcake liners 3/4 full.
- Bake at 400°F for 5 minutes, then reduce to 350°F and bake 9 more minutes.
- Beat cream cheese and butter until smooth.
- Add powdered sugar, vanilla, heavy cream, and lemon zest.
- Cool cupcakes completely before frosting.
- Top with diced fresh fruit and serve.
Notes
- Do not overmix the batter to keep cupcakes soft.
- Use room-temperature ingredients for best texture.
- Refrigerate cupcakes if not serving immediately.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian