Description
Moist and delicious, lemon cupcakes with an easy lemon cream cheese frosting - so fresh and perfect for valentines day dessert or any other occasion.
Ingredients
Scale
For lemon muffins/ cupcakes
- 2 cups all purpose flour ((maida))
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup milk
- 3 eggs
- 1/2 cup unsalted butter (room temp/softended)
- 3/4 cup caster sugar
- 2 tbsp lemon juice
- 1 tbsp lemon rind
- 1 tsp vanilla extract
For lemon cream cheese frosting
- 2/3 cup cream cheese (softened)
- 1/4 cup caster sugar
- 1 tbsp lemon juice
Instructions
- Preheat the oven at 170 degree celsius.
- You need three bowls for this recipe: 1 large and 2 medium. In the large bowl, add sugar and softened butter. Beat with a hand mixer until a creamy mix of sugar and butter is former. Roughly 1-2 minutes.
- In the second bowl (medium size) sift together flour, baking soda and baking powder. Keep aside.
- In the third bowl (medium size) add milk and 3 eggs. Beat until mixed well.
- Add half of the milk and eggs mix to the creamed sugar and butter. Plus half of the flour mix. Mix with a hand blender until well incorporated. Do not over mix (now or at any point at this recipe).
- Add the remaining milk and eggs mixture plus remaining flour mix and mix everything until well incorporated. Add vanilla essence, lemon juice and lemon rind. Mix with a regular whisk specially scrapping the bottom of the large bowl.
- Transfer to a muffin tray lined with cupcake/ muffin wraps and fill about 3/4 cup of the wrapper. Transfer to the pre heated oven and bake for 20-25 minutes or until they are light golden brown in colour. The best way to check would be the toothpick test.
- Transfer the muffins to the kitchen counter and let cool down to room temperature.
- In the meanwhile, prepare the frosting. Mix together everything listed under "lemon cream cheese frosting" with a hand blender for about 1-2 minutes.
- Frost your cupcakes and add some sprinkles. Serve.