Lemon Cupcakes
12 servings
30 minutes
Lemon cupcakes are a refined dessert of European cuisine, featuring a delicate texture and vibrant citrus aroma. Their origin is linked to the baking tradition that adds freshness and lightness to the flavor through natural lemon juice and zest. The recipe is based on a combination of airy butter and milk dough with a hint of lemon's tartness. These cupcakes are perfect for morning coffee, tea with loved ones, or festive treats. Their softness and rich flavor make them a favorite indulgence for both children and adults. When baked, the cupcakes develop a golden crust while remaining juicy and fragrant inside. They pair wonderfully with glaze, powdered sugar, or fresh berries, transforming simple baking into true culinary delight.
1
First, we beat the eggs with sugar and salt. I recommend beating the eggs for about 5 minutes first, then adding sugar and salt and beating for another 5 minutes.
- Chicken egg: 2 pieces
- Sugar: 0.5 glass
- Salt: pinch
2
Then add the softened butter and continue beating for another 2-3 minutes.
- Butter: 100 g
3
We zest two lemons and squeeze the juice from one lemon. We add the zest and juice to the egg mixture and mix well.
- Lemon: 2 pieces
- Lemon: 2 pieces
4
Sift the flour, mix it with baking soda, and add half of the flour to the dough. Mix again.
- Wheat flour: 1.5 glass
- Baking soda: 1 teaspoon
5
Pour in room temperature milk.
- Milk: 100 ml
6
Next, add the second half of the flour and mix the dough until smooth.
- Wheat flour: 1.5 glass
7
Finally, grease the muffin tin with oil or insert special liners, fill it with batter covering 2/3 of the tin. Leave some space for the muffins to rise and place in a preheated oven at 190 degrees, baking for 25 minutes until done.
- Butter: 100 g
