Hello everyone! Are you ready for this super-summery recipe? Them, go on reading!
Taste and Occasion
Refreshing treats like these lemon cupcakes are especially booming in the summer. No wonder: a fluffy dough is followed by a lovely cream cheese topping. Great summer flavor happiness! And additionally the best thing sunny-yellow eyecatcher.
Ingredients
To make the whole thing more attractive, I could now write that the frosting for the lemon cupcakes recipe is also totally summery-light. Unfortunately, that's not entirely true. But who wants to count calories while enjoying? And it's healthier than most typical cupcake toppings, which often contain a packet of butter and 300 g of powdered sugar. And when summer takes a break, at least the color results in a sunny mood.
Note: Using only lemon zest or juice, the topping of the lemon cupcakes will unfortunately not be as yellow as in the photos. But luckily, you can help it out a bit, for example, with gel colors.
How to make the Lemon Cupcakes
For the muffins, beat the butter with sugar and vanilla sugar until fluffy. Stir in the eggs one at a time. Add salt, lemon zest, and lemon juice.
Now, preheat oven to 350°F/175°C. Mix flour with baking powder. Add to the egg mixture alternately with the milk and stir vigorously but briefly. It is best to use the milk in sips and use only as much as necessary until the dough falls from the spoon with difficulty. Pour dough into muffin tins or a muffin tray and bake for about 25-30 minutes. Let cool.
Meanwhile, prepare the frosting. To do this, beat the cream cheese with a fork until smooth. Beat the softened butter with the powdered sugar until fluffy. Mix the cream cheese and lemon juice briefly to form a homogeneous cream. Add a tablespoon of powdered sugar if the topping is still too soft. Add some yellow dye or natural fruit powder from dried mango or pineapple for a strong yellow color if you like. Refrigerate the frosting for about 10 minutes.
Pour the frosting into a piping bag and decorate the cupcakes with it. Sprinkle with grated lemon zest and you're done!
Top Tip
If you prefer natural ingredients, I recommend lightly coloring dried fruit powder or other natural food colorings for the lemon cupcakes recipe.
Recipe Card
Lemon Cupcakes
Ingredients
For the dough
- 180 grams (⅘ cup) butter, soft
- 130 grams (¾ cup) sugar
- 1 small bag vanilla sugar
- 3 eggs, medium
- 1 pinch salt
- ½ piece organic lemon, of which the zest
- 225 grams (1 ⅘ cups) all-purpose flour
- 1 ½ teaspoon (1 ½ teaspoons) baking powder
- 120 milliliters (8 tablespoons) milk
- 3 tablespoons lemon juice
For the frosting
- 300 grams (1 ⅓ cups) cream cheese
- 120 grams (½ cup) butter, soft
- 130 grams (1 cup) powdered sugar, coarse
- 1 ½ tablespoons lemon juice
- ½ piece organic lemon, the scrape
Instructions
- For the muffins, beat the butter with sugar and vanilla sugar until fluffy. Stir in the eggs one at a time. Add salt, lemon zest, and lemon juice.
- Preheat oven to 350°F/175°C. Mix flour with baking powder. Add to the egg mixture alternately with the milk and stir vigorously but briefly. It is best to use the milk in sips and use only as much as necessary until the dough falls from the spoon with difficulty.
- Pour dough into muffin tins or a muffin tray and bake for about 25-30 minutes. Let cool.
- Meanwhile, prepare the frosting. To do this, beat the cream cheese with a fork until smooth. Beat the softened butter with the powdered sugar until fluffy. Mix the cream cheese and lemon juice briefly to form a homogeneous cream. Add a tablespoon of powdered sugar if the topping is still too soft.
- Add some yellow dye or natural fruit powder from dried mango or pineapple for a strong yellow color if you like. Refrigerate the frosting for about 10 minutes.
- Pour the frosting into a piping bag and decorate the cupcakes with it. Sprinkle with grated lemon zest.
Ingredient substitutions
Variations
Maybe the lemon cupcakes will make you want to try more summer baking recipes? Then take a look at our summer overview. And be sure to try the lemon cupcakes with cream cheese frosting. Summer sunshine feeling is guaranteed! P.S. The low-fat lemon cake without sugar is also highly recommended 🙂 .
Comments
No Comments