Lemon Cupcakes
12 servings
45 minutes
Lemon cupcakes are small masterpieces of American baking that combine a delicate texture with a bright sweet-and-sour citrus note. Their history roots in the tradition of individual desserts that gained popularity due to convenience and the ability to experiment with flavors. Fresh lemon zest gives the batter a refreshing aroma, while a lemon syrup soak enhances the moistness of the cake. The finishing touch is an airy yogurt-based cream that adds a light tang and freshness. Mint leaves and lemon pieces make each cupcake not only delicious but also aesthetically perfect. These cupcakes are ideal for tea parties, festive events, or simply to lift your spirits.
1
Preheat the oven to 160 degrees. Mix the butter and sugar until smooth. Gradually beat the eggs into this mixture. In a separate bowl, mix the zest of two lemons, flour, baking powder, and salt. Then combine both mixtures.
- Butter: 200 g
- Sugar: 160 g
- Chicken egg: 4 pieces
- Lemon: 3 pieces
- Wheat flour: 200 g
- Baking powder: 2 teaspoons
- Salt: pinch
2
Pour the batter into the molds; it's better to use paper liners in the muffin pan. Bake for 25 minutes. Mix lemon juice and powdered sugar (100 grams), and soak the finished muffins with this mixture while they are still hot.
- Lemon juice: 120 ml
- Powdered sugar: 200 g
3
For the cream, whip 10% yogurt with 100 grams of powdered sugar and decorate the cupcakes using a pastry syringe. You can add mint leaves and lemon pieces on top.
- Yogurt: 300 g
- Powdered sugar: 200 g
- Fresh mint: 1 bunch
- Lemon: 3 pieces