Lemon Cupcakes
Lemon cupcakes - A drop of sunshine in every bite. Photo: Iris Lange-Fricke
Healthy, because
Even smarter
Nutritional values
The lemons in these cupcakes are rich in vitamin C, an immune booster which is also crucial for collagen production and wound healing.
These cupcakes freeze extremely well! Just make sure to freeze them without the frosting, and put the frosting on once you've defrosted them.
(Percentage of daily recommendation)
| Calorie | 308 cal. | (15 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 8 g | (32 %) | ||
| Roughage | 2 g | (7 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin K | 3.8 μg | (6 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.6 mg | (22 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 31 μg | (10 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 7.6 μg | (17 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 186 mg | (5 %) | ||
| Calcium | 75 mg | (8 %) | ||
| Magnesium | 29 mg | (10 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 9 g | |||
| Uric acid | 18 mg | |||
| Cholesterol | 101 mg |
Ingredients
- Ingredients
- 4 ozs butter (unsalted, soft)
- 5 ½ ozs Raw cane sugar
- 4 eggs
- 2 lemons
- 12 ozs Spelt flour
- ½ tsp baking soda
- ½ tsp Baking powder
- 1 cup Sour cream
- 2 tsps vanilla extract
- 14 ozs cream cheese
- 1 Tbsp powdered sugar (from raw cane sugar)
- 3 stalks mint
Kitchen utensils
Preparation steps
Cream butter and 1/3 of a cup whole cane sugar until creamy. Separate the eggs. Beat the egg yolks into the butter mixture. Grate the zest of 1 lemon and juice it.
Mix flour with baking soda and baking powder. Mix sour cream with vanilla, 3 tbsp. lemon juice and zest and stir into the butter mixture alternating with the flour mixture.
Beat the egg whites with the remaining whole cane sugar until stiff. Line a muffin tray with 12 paper cups and spread the batter evenly. Bake in a preheated oven at 180 °C/ 350 °F (convection 160 °C/325 °F) for 20-25 minutes or until a toothpick comes out clean. Let cupcakes cool down completely.
In the meantime, cream the cream cheese with icing sugar and the rest of the lemon juice until smooth and chill for 10 minutes.
Cut lemon into slices and prepare mint leaves. Put the cream cheese mixture into a piping bag and spread it evenly on the cooled down cakes. Arrange 1 lemon piece and 1 mint leaf decoratively on each cupcake.
