Lemon Cupcakes with Cream Cheese Frosting and Berries

Giacomo Picariello
Giacomo Picariello
This lemon cupcake recipe with cream cheese frosting and berries is easy to prepare and enjoy.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
10
Servings
  • 120 grams wheat flour, weak for baking 120 grams wheat flour, weak for baking
  • 120 grams butter 120 grams butter
  • 120 grams sugar 120 grams sugar
  • 2 eggs 2 eggs
  • 4 grams yeast, instant dessert powder 4 grams yeast, instant dessert powder
  • 1 pinch salt 1 pinch salt
  • 2 lime zest
  • 300 grams cream cheese, Philadelphia or similar (for the frosting) 300 grams cream cheese, Philadelphia or similar (for the frosting)
  • 50 grams butter, (for the frosting) 50 grams butter, (for the frosting)
  • 50 milliliters clotted cream, whipped cream (for the frosting)
  • 140 grams icing sugar, (for the frosting) 140 grams icing sugar, (for the frosting)
  • 50 grams fruit, berries (for the frosting)
  • fruits, berries (for decoration)
Preparation
1h
0 mins
Medium
  • For the cupcake batter: Mix the flour with the baking powder. Beat the butter with the sugar, then add the eggs and lemon zest. Gradually add the flour with the baking powder and finally the pinch of salt. Grease and flour the cupcake molds and pour the batter until 2/3 full. Bake in a preheated oven at 175°C for 20 minutes. Let cool.
  • For the frosting: Cook the berries in a saucepan over heat with half of the sugar and a little water until they soften. Then blend everything and let cool. Whip the cream to stiff peaks. Beat the butter with the other half of the sugar and gradually add the cream cheese and berries. Gently fold in the whipped cream and let rest in the refrigerator for half an hour.
  • For decoration: Place the frosting in a piping bag and start covering the top of each cupcake. Decorate with fresh berries. Enjoy!!!

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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