Freshly grated lemon zest adds zing to these delicate cupcakes. For the batter, we use butter and eggs yolks for richness, and cake flour and whipped egg whites for a tender, light texture. The cupcakes are topped with a tangy lemon and cream cheese frosting and a sprinkling of spicy gingersnap crumbs.
What to buy: For this recipe, use bleached cake flour such as Softasilk, for tender cupcakes that’ll rise high and evenly. Don’t use unbleached cake flour, which yields denser results.
For the frosting: