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🍰 Moist Lemon Cupcakes with Cream Cheese Topping

308 kcal · 30 min · 4 servings

Moist Lemon Cupcakes with Cream Cheese Topping Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Beat the butter together with 80 grams of full cane sugar until creamy.
  2. 2. Separate the eggs so that you have distinct egg yolks and egg whites.
  3. 3. Stir the egg yolks into the butter mixture.
  4. 4. Wash one lemon thoroughly and dry it off.
  5. 5. Finely grate the zest of the lemon.
  6. 6. Squeeze the juice out of the lemon.
  7. 7. Mix flour with baking soda and baking powder in a separate bowl.
  8. 8. Stir sour cream with vanilla powder, three tablespoons of lemon juice, and the grated lemon zest.
  9. 9. Fold the sour cream mixture alternately with the flour mixture into the butter mixture.
  10. 10. Whip the egg whites with the remaining full cane sugar until stiff.
  11. 11. Gently fold the stiff egg whites into the batter.
  12. 12. Line a muffin tin with 12 paper liners.
  13. 13. Distribute the batter evenly among the liners.
  14. 14. Preheat the oven to 180 degrees Celsius (160 degrees Celsius with fan or gas mark 2 to 3).
  15. 15. Bake the cupcakes for 20 to 25 minutes.
  16. 16. Remove the cupcakes from the oven and let them cool down completely.
  17. 17. Beat cream cheese with powdered sugar and the remaining lemon juice until creamy.
  18. 18. Place the cream cheese mixture in the refrigerator for 10 minutes.
  19. 19. Slice another lemon into thin rounds.
  20. 20. Quarter the lemon slices.
  21. 21. Wash the mint and dry it off.
  22. 22. Pluck the mint leaves from the stems.
  23. 23. Fill the chilled cream cheese mixture into a piping bag.
  24. 24. Distribute the cream cheese mixture evenly over the cooled cupcakes.
  25. 25. Decorate each cupcake with a piece of lemon and a mint leaf.

Nutrition per serving