These yummy cupcakes are full of flavour. With cream cheese added to the ingredients it's taste like a cross between a butter cake & Japanese baked cheese cake.
Flavour is amazing as the zesty lemon is refreshing.
(Recipe adapted from Tempt: cupcakes to excite by Betty Saw with slight adjustment)
135g Plain flour
1/2. Tsp baking powder
1/2. Tsp bicarbonate of soda
125g butter (softened at room temperature)
100g cream cheese
130g caster sugar
Grated zest of one lemon.
1. Tbsp lemon juice.
Preheat the oven at 180c.
Sift the flour with baking powder & bicarbonate of soda together. Set aside.
Cream the butter & cream cheese till light and fluffy then add the sugar and whisk for a few minutes so its all combined. Scrape down the sides to make sure everything is mixed together.
Add the lemon zest and mix it in.
Whisk in the eggs one at a time.
Add flour and lemon juice and whisk till combined.
My son checking them before it goes in the oven.
Spoon into cupcake cases 2/3 full and put into the oven and bake for 20 minutes.
Take out of the oven and leave to cool on a cooling rack.
As you can see the texture is more dense than the normal cupcakes. But the flavour of the lemon and cream cheese really comes through with the first bite.
I have kept one in an air tight container for up to 2 days to see if it changes in texture & flavour.
I must say it actually tastes better and the texture has firmed up which I prefer it better than when eaten on the day.