Lemon Cupcakes

1-1/2 cups flour
3/4 cups sugar
1/4 teaspoon salt
1 teaspoon baking powder
1/4 cup vegetable oil
4 egg yolks (approximately 3 ounces)
1/4 cup lemon juice
1 teaspoon lemon extract
5 egg whites (approximately 5 ounces)
1/4 teaspoon cream of tartar
1/4 cup sugar

Sift flour, sugar, salt, and baking powder into a bowl.

In a medium bowl, combine oil, egg yolks, lemon juice, lemon extract, and lemon rind. Stir to combine.

On a low setting, start to beat the dry mixture and slowly add the wet. Increase the mixer speed to medium and beat until incorporated.

Transfer mixture to another bowl. Wash and dry mixer bowl.

Whip egg whites with whip attachment on medium-high speed until foamy. With the mixer on medium speed, add cream of tarter and slowly add sugar. Beat on high speed until stiff peaks form.

Scoop a cupful of the stiff egg whites into the batter and stir to combine. This should lighten up the batter.

Transfer the batter to the egg whites and gently fold until there are no more streaks of egg white.

Scoop into cupcake cups about 2/3s full and bake at 350 F for 22-25 minutes or until a toothpick comes out clean.