Lemon cupcakes with cream cheese frosting

Ingredients for 1 servings:

• 2 eggs
• 90 g cane sugar
• 120 g butter, soft
• 190 g flour
• 110 ml milk
• 2 tsp baking powder
• 1 pinch of salt
• 3 tsp lemon juice
• some lemon peel, grated
• 100 g butter, soft
• 100 g icing sugar (powdered sugar)
• 110 g cream cheese

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

enough for 12 pieces, with cane sugar – not so sweet, but wonderfully “lemony”

Makes 12 cupcakes. Cream the butter until fluffy, then add the sugar. Add one egg at a time, whisking continuously. Add the flour, baking powder, and lemon juice, and finally, slowly pour in the milk. Spoon the batter into prepared cupcake cases. If you like your batter more lemony, stir in some grated lemon zest (like I do). Bake in a preheated oven at 175°C for about 20 minutes. I like my lemon cupcakes best with a cream cheese frosting. I mix the softened butter with the powdered sugar and then add the cream cheese (Philadelphia works best, as the frosting becomes nice and firm and is easy to pipe). Tip: I make the batter in the Thermomix. I add all the ingredients at once to the bowl, then set it to speed 7 for about 2 minutes, and that’s it. The cupcakes turn out super fluffy.