🍰 Hazelnut Zucchini Cupcakes with Lemon Cream

Name: Hazelnut Zucchini Cupcakes with Lemon Cream
Total time: 30 min
Yield: 4 servings
Ingredients: Zucchini 1 pc.; Butter 170 g; Sugar 150 g; Salt pinch; Eggs 2 pcs.; Hazelnut kernels, ground 50 g; Wheat flour, Type 405 120 g; Baking powder 1 tsp; Milk 80 ml; Lemons 1 pc.; Icing sugar 150 g; Cream cheese, plain 100 g

475 kcal · 30 min · 4 servings

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Ingredients

Zucchini 1 pc.
Butter 170 g
Sugar 150 g
Salt pinch
Eggs 2 pcs.
Hazelnut kernels, ground 50 g
Wheat flour, Type 405 120 g
Baking powder 1 tsp
Milk 80 ml
Lemons 1 pc.
Icing sugar 150 g
Cream cheese, plain 100 g

Instructions

1. Preheat the oven to 180 degrees Celsius with fan.
2. Wash the zucchini thoroughly.
3. Cut off the hard ends of the zucchini.
4. Grate the zucchini coarsely.
5. Put 125 grams of butter, sugar, and salt into a bowl.
6. Beat the mixture until frothy.
7. Add the eggs one by one.
8. Beat each egg in thoroughly before adding the next one.
9. Mix the hazelnuts, flour, and baking powder in a separate bowl.
10. Stir the dry mixture and the milk into the batter briefly.
11. Gently fold in the grated zucchini.
12. Fill the batter into a muffin tin with paper liners.
13. Bake the muffins for about 30 minutes.
14. Take them out when they are golden brown.
15. Wash the lemon under hot water.
16. Grate about 1 teaspoon of lemon zest finely.
17. Cut the lemon in half.
18. Squeeze the juice from the lemon.
19. Sift the powdered sugar into a clean bowl.
20. Add the remaining soft butter and cream cheese.
21. Add the lemon zest and 2 tablespoons of lemon juice.
22. Mix everything with a hand mixer.
23. Stir until the cream is smooth and creamy.
24. Place the cream in the refrigerator.
25. Let the cupcakes cool on a wire rack.
26. Spread the cold lemon cream over the cupcakes.
27. Serve the cupcakes and enjoy.

Nutrition per serving

kcal: 475
Protein: 7 g · Fett/Fat: 23 g · Carbs: 61 g