Lemon Cupcakes with Cream Cheese Frosting

12 servings

90 minutes

Lemon cupcakes with cream cheese frosting are a delicate and airy treat that combines the freshness of citrus with creamy softness. This dessert emerged in American cuisine as an evolution of classic cupcakes, enriched with bright notes of lemon and velvety cream cheese frosting. The subtle tartness of lemon zest in the batter harmoniously complements the sweetness of mascarpone cream, creating a balance of flavors. Cupcakes are perfect for cozy tea parties, celebrations, and simply joyful moments. They can be decorated with sugar sprinkles or zest for added aroma. The secret to their success lies in the combination of simple preparation techniques and a refined taste that captivates from the first bite.

Energy value per serving

• Calories: 281.2
• Proteins: 3.4g
• Fats: 16.3g
• Carbohydrates: 30.7g

Ingredients

• Wheat flour: 200 g
• Sugar: 150 g
• Baking powder: 2 tsp
• Salt: pinch
• Milk: 80 ml
• Vegetable oil: 80 ml
• Chicken egg: 1 pc
• Mascarpone cheese: 250 g
• Powdered sugar: 50 g
• Lemon zest: 1 pc
• Lemon juice: 1 tbsp

Cooking steps

1. Mix flour, sugar, baking powder, and salt. In a separate bowl, mix egg, milk, and vegetable oil. Add the egg mixture to the flour.

   Required ingredients:

   • Wheat flour: 200 g
   • Sugar: 150 g
   • Baking powder: 2 teaspoons
   • Salt:  pinch
   • Milk: 80 ml
   • Vegetable oil: 80 ml
   • Chicken egg: 1 piece

2. Add lemon zest and lemon juice to the dough. Pour the dough into molds and place in a preheated oven at 180 degrees for 20-25 minutes.

   Required ingredients:

   • Lemon zest: 1 piece
   • Lemon juice: 1 tablespoon

3. Cream: whip mascarpone (or cream cheese) with powdered sugar until fluffy, add a teaspoon of lemon zest, food coloring can be added. Spread the cheese cream on cooled cupcakes and decorate with sprinkles.

   Required ingredients:

   • Mascarpone cheese: 250 g
   • Powdered sugar: 50 g
   • Lemon zest: 1 piece