in USA or Canada

Lemon cupcakes with woodruff cream cheese

updated

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Ingredients for 12 servings:

  • 2 eggs
  • 150 g sugar
  • 120 g butter, soft
  • 2 tsp baking powder
  • 1 pinch of salt
  • 2 tsp lemon zest, grated (or Citroback, is even more intense)
  • 175 g flour
  • 120 ml milk
  • 80 g butter, soft
  • 300 g double cream cheese
  • 40 g powdered sugar
  • 5 tbsp syrup, (woodruff syrup)
  • 12 sweets (green fruit gum pieces)

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

super fresh for summer

For the batter, beat the eggs and sugar until fluffy. Add the butter and mix well. Briefly stir in the baking powder, salt, lemon zest, and flour, then slowly add the milk. Pour the batter into a muffin tin lined with baking cups. Bake in a preheated oven at 180°C for about 30 minutes. For the frosting, beat the butter until fluffy. Add the cream cheese and powdered sugar and mix well. Mix the syrup into the cream cheese mixture. Spread the frosting on the cooled cupcakes with a spatula. Decorate with a fruit jelly piece.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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