Lemon Buttercream Cupcake
Prep: 15min
|
Servings: 12
|
Cook: 25min
Buttercream lemon cupcake is a recipe with fresh ingredients from the South Fruit category. Try this and other recipes from Spoonsparrow!
Ingredients
- 150 g butter
- 150 g sugar
- 3 eggs
- 1 untreated lemon (juice and zest)
- 150 g flour
- 0.5 tsp Baking powder
- 75 g softened butter
- 3 tbsp powdered sugar
- 250 g fresh cheese (pure)
Instructions
-
1.
Preheat the oven to 180°C fan-forced. Line a muffin tin with paper cups.
-
2.
Beat the butter with the sugar until fluffy. Whisk in the eggs and lemon juice, then fold in the flour and baking powder. Mix well and fill the cups. Bake for about 25 minutes until golden brown. Remove from the oven and cool.
-
3.
For the cream, beat the butter with powdered sugar until light and airy. Add the fresh cheese, stir to combine, and fill a piping bag with a smooth tip. Pipe the mixture onto the cooled cupcakes, sprinkle with lemon zest, and serve immediately.
