Lemon Cupcakes

On weekends I always feel like baking. I recently bought these really cute cupcake/muffin cases, so I decided to make lemon cupcakes! Why lemon?

Because for me the combination of sweet cake with a subtle yet refreshing lemon zest is simply superb and to die for. It is one of those guilty pleasures you feel better about, because there is fruit involved…

U need (for 12 cupcakes/muffins)

The dough:

200 grams of sugar

4 eggs

200 grams of butter

2 teaspoons of baking powder

200 grams of flour (sifted)

The juice from 2 lemons

Freshly grated lemon peel from the 2 lemons

The frosting:

100 grams of soft butter

3 tablespoons of caster sugar

150 grams of cream cheese

2 tablespoons of lemon juice

How to make it

Preheat the oven to 180°C.

Mix the eggs with the sugar and the butter until you obtain a smooth texture and the sugar has dissolved. Mix the flour with the baking powder and add it to the mix. Add the lemon juice and half the grated lemon peel and mix well until smooth. Fill (not completely) the cupcake/muffin cases with the dough and bake for about 20-30 minutes (check if the cake is dry on the inside by sticking a toothpick in it – if the toothpick is dry when you take it out, the cupcakes/muffins are done). Switch the oven off and let the cupcakes/muffins cool down.

Meanwhile, make the frosting. Mix all the ingredients (butter, caster sugar, cream cheese and lemon juice) until completely smooth and velvety. Put it away in the fridge for a while.

Once the cupcakes/muffins have completely cooled down, you can decorate them with the frosting. Sprinkle the remaining grated lemon peel on top.

Hard to resist...