Triple Lemon Cupcake

Ingredients for 1 servings:

• 125 g butter, soft
• 125 g sugar
• 1 packet of vanilla sugar
• 1 lemon(s) (organic)
• 1 pinch of salt
• 2 eggs
• 50 g cream cheese
• 150 g flour
• 1 tsp baking powder
• ½ tsp baking soda
• 12 tsp lemon curd
• 80 g butter, room temperature
• 80 g powdered sugar
• 2 tbsp lemon jam
• 175 g cream cheese, room temperature

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

12 Triple Lemon Cupcakes from the USA

Line the wells of a muffin tin with paper baking cups. Preheat the oven to 180°C (top and bottom heat) or 160°C (fan). Beat the softened butter with sugar, vanilla sugar, salt, and lemon zest with a mixer until very fluffy. Gradually beat in the eggs thoroughly, then add the cream cheese. Finally, briefly beat in the flour, baking powder, and baking soda until a smooth batter forms. Divide this among the muffin cups and bake in the oven (middle rack) for about 20 minutes until light brown. Cool completely on a wire rack. Let the frosting ingredients come to room temperature. Then beat the butter with the powdered sugar until very fluffy, about five minutes. First stir in the lemon marmalade, then the cream cheese, a tablespoon at a time—don’t beat for too long, or the frosting will be too thin! Let the frosting firm up a little in the refrigerator for half an hour. Cut a small lid off the tops of the cupcakes and fill each one with a teaspoon of lemon curd. Fill the frosting into a piping bag and place decorative tufts on the cupcakes, decorate with more lemon curd or sugar decorations.