Preheat the oven to 350 degrees and line a mini cupcake pan with liners.
Sift the flour, baking powder and salt together in a medium bowl. Set aside.
Cream the butter and sugar until light and fluffy. Add the vanilla extract.
Add the egg whites one at a time, mixing well between each egg.
Add the flour and the buttermilk, alternating between each. Start and end with the flour. Do not over mix.
Fill the cupcake liners ⅔ of the way through. Drop in a berry into each cupcake and lightly cover it with batter. Bake for 10 - 15 minutes, or until a light golden brown.
For the Frosting
Beat the butter until very smooth and creamy. Add three cups of sugar slowly, one cup at a time. Add in the zest and lemon juice. Add more sugar as needed to thicken the buttercream, about another ½ cup to a full cup.
Fit a piping bag with a tip of your choice (I went with a star shape). Fill with the butter cream. Pipe a small amount of buttercream onto each mini cupcake. To make a flower as I did, simply start at the center of the cupcake, at a 45 degree angle, and twist the cupcake around as you pipe. Gently release pressure as you reach the edge of the cupcake.
Keyword berry, citrus, cupcakes
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Mini Vanilla Berry Citrus Cupcakes https://cookienameddesire.com/mini-berry-citrus-cupcakes/ May 8, 2015 Amanda @ A Cookie Named Desire