Preheat the oven to 180ºC.
Sift the flour with the baking powder and set aside.
Mix the milk with the lemon and zest, set aside.
In a bowl, beat the sugar with the butter until creamy and fully combined.
Add the eggs one at a time, ensuring the first is fully incorporated before adding the next.
Finally, add half of the flour mixture and beat, then half of the milk and beat; do the same with the remaining flour and milk.
Divide the mixture into the cupcake liners, filling them up to 2/3 full. Bake for about 20-22 minutes. Insert a toothpick to check if they are ready; it should come out clean.
Let cool before decorating.
Lemon frosting ingredients:
150 g of unsalted butter at room temperature
240 g of sifted powdered sugar
the zest of half a lemon
4 tablespoons of freshly squeezed lemon juice
Preparation:
Beat the butter with the powdered sugar for one minute on low speed and then medium speed, until the butter turns white.
Add the zest and juice and beat for one minute on medium speed; it should be fully integrated.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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