Airy cupcakes with lemon zest
8 servings
60 minutes
Airy lemon zest cupcakes are a refined treat of Russian cuisine that fills the home with aromas of warmth and coziness. The origins of this dessert trace back to European baking traditions, but in Russia, it has gained a special softness and citrus freshness. Each piece combines the velvety texture of buttery dough with bright lemon notes, creating a harmony of flavor. Light and airy, they are perfect for morning tea or a cozy family evening. Lemon zest adds a subtle tartness to the cupcakes, balancing the sweetness of powdered sugar. They are delightful as a standalone treat or as a base for dessert compositions.
1
Soften the butter to room temperature and place it in a bowl.
- Butter: 200 g
2
Whip 175 grams of butter with sugar until fluffy using a mixer.
- Butter: 200 g
- Sugar: 300 g
3
Beat the eggs lightly in a separate bowl and gradually pour them into the cream mixture, mixing well after each portion.
- Chicken egg: 4 pieces
4
Grate the lemon zest into fine shavings.
- Lemon zest: 10 g
5
Add the zest to the dough and mix well.
- Lemon zest: 10 g
6
Add 1/3 flour to the oil mixture, mix, then add 1/3 sour cream and mix.
- Wheat flour: 250 g
- Sour cream: 150 g
7
Add baking powder and a pinch of salt to the remaining flour. Pour this mixture into the main mass, mix, and add the remaining sour cream.
- Wheat flour: 250 g
- Baking powder (raising agent): 2 teaspoons
- Salt: pinch
- Sour cream: 150 g
8
Knead a uniform dough.
9
Grease the muffin tins with the remaining butter.
- Butter: 200 g
10
Place the batter in a mold, filling it about halfway (the batter will double in size while baking). Preheat the oven to 180 degrees and bake for 35–40 minutes. Check readiness by piercing the cake with a wooden skewer or toothpick - it should come out dry.
11
Take the ready muffins out of the oven and let them cool in the pan for 10 minutes. Then remove and sprinkle with powdered sugar. Enjoy your meal!
- Icing sugar: 50 g
