I usually try and avoid buying food from cafes and fast food places during the work day, so to prepare myself for the week, yesterday afternoon I made a batch of lemon and cream cheese cupcakes.
These are more like muffins than cupcakes – I feel they tend to lack the necessary fluffiness to qualify – but they are a delicious combination of sweetness, tartness and savoury.
Each batch only makes 8 or 9 cupcakes, which means I’m never over the uniqueness of them before the last one is finished. Luckily, they’re fast and simple to put together, and with our own eggs plus lemons from J’s mother’s garden, they feel like something extra special.
These would be delicious with a lemon buttercream icing, but I quite enjoy them the way they are – and the golden stickiness of the tops is just divine.
125 grams butter, softened
3/4 cup sugar
1 tablespoon grated lemon zest
1 cup flour
1 teaspoon baking powder
1/4 cup lemon juice
125 grams cream cheese, cut into cubes
- Preheat oven to 200 degrees celsius
- Beat butter, sugar and lemon zest together until fluffy. Add eggs one at a time, beating well after each addition.
- Soft in the flour and baking powder. Fold in with cream cheese and lemon juice.
- Line muffin pans with paper cases and fill with mixture.
- Bake 12-15 minutes, or until golden.