Ingredients

• 1 cup all-purpose flour
• 0.5 teaspoons baking powder
• 0.25 teaspoons ground nutmeg
• 0.25 teaspoons baking soda
• 0.25 teaspoons salt
• 0.75 cups white sugar
• 0.25 cups butter , softened
• 2 tablespoons white sugar
• 1 teaspoon vanilla bean paste
• 2 large egg whites
• 0.67 cups buttermilk

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with paper cup liners.
2. 2 Make cupcakes: Stir together flour, baking powder, nutmeg, baking soda, and salt in a large bowl. Beat together 3/4 cup plus 2 tablespoons sugar, butter, and vanilla in another large bowl with an electric mixer until well combined. Add egg whites one at a time, beating well after each addition. Separately add 1/2 of the flour mixture, all the buttermilk, and remaining flour mixture, beating after each addition until just combined.
3. 3 Spoon batter into the prepared muffin cups, filling each about 3/4 full, and smooth tops with the back of a spoon.
4. 4 Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 15 to 20 minutes. Cool in the pan for 5 minutes, then remove to a wire rack to cool completely, about 30 minutes.
5. 5 Meanwhile, make frosting. Blend together cream cheese, butter, lemon juice, and lemon zest in a medium bowl with an electric mixer until light and fluffy. Beat in powdered sugar gradually until a spreading consistency is reached.
6. 6 Spread or pipe frosting over cooled cupcakes and decorate with luster dust and sanding sugars.

Nutrition per serving