Name: Light and Lovely Lemon Cupcakes with Lemon Buttercream
Ingredients: For the cupcakes:; 1 3/4 cups cake flour; 1 1/2 teaspoons baking powder; 1/4 teaspoon salt; 1/2 cup sour cream (I used full fat); 1/2 cup milk (I used whole); 2 large egg whites, at room temperature; 1 stick (4 ounces) unsalted butter, melted; 1 cup granulated sugar; 1 tablespoon fresh lemon juice; Zest of one lemon (about 2 teaspoons); For the Lemon Buttercream:; 2 sticks unsalted butter (very soft); 4-5 cups confectioners sugar; 1 teaspoon lemon juice; 1 teaspoon lemon zest; 2 tablespoons heavy cream