Lemon Snowdrop Cupcake

Lemon Snowdrop Cupcake

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  • 5 egg whites, room temperature
  • ¾ C buttermilk, divided
  • lemon zest from 2 lemons, reserve juice
  • ¾ C unsalted butter, softened
  • 1 ¾ C Pioneer® Sugar
  • 2 ½ C cake flour
  • 1 T baking powder
  • 1/2 tsp. kosher salt
  • 1/4 tsp. lemon extract

Buttercream Frosting Ingredients

  • 1 C butter, softened
  • 3 ¾- 4 C Pioneer® Confectioners Powdered Sugar
  • 1/8 tsp. salt
  • 2 T lemon juice or more
  • 1 tsp. vanilla
  • lemon zest from 1 lemon
  • 2 T heavy cream


  1. Preheat oven to 3500 F. Place liners in cupcake tins; set aside
  2. In a small bowl mix the egg whites 1/4 cup buttermilk and grated lemon peel; set aside.
  3. In separate bowl beat the butter and sugar until pale and creamy, about 3 – 5 minutes. Add in the dry ingredients and mix until combined.  Slowly add the egg white mixture. Beat in the rest of the buttermilk and flavoring.
  4. Fill prepared cupcake holders half-full with batter. Bake 15 minutes or until tests done. Remove from the pans after 5 minutes, then place on racks to cool completely.

Frosting Directions

  1. Beat butter 3 – 5 minutes until pale in color. Slowly add the powdered sugar and salt. Add the lemon juice (saved from 2 lemons), vanilla and zest; beat well. Add the heavy cream and beat another 3 – 5 minutes more until fluffy. Frost the cupcakes and decorate as you will.
From the Kitchen of: Dolly Votruba; Saginaw, MI
Lemon Snowdrop Cupcake
1 vote, 4.00 avg. rating (75% score)

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