Funfetti cupcakes with lemon cream cheese frosting

These delightful funfetti cupcakes with lemon cream cheese frosting are perfect for children’s parties and birthdays. They are soft and delicate, with a slight aftertaste of lemon. The addition of colorful sugar sprinkles does not affect the taste but makes them original and delicious.

Funfetti cupcake with lemon cream cheese frosting
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Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Category: sweets and desserts

Cuisine: vegetarian

Author: B S

Servings:  about 12 cupcakes

Funfetti cupcake with lemon cream cheese frosting

Lemon soft funfetti cupcake with lemon cream cheese frosting.

Ingredients

    Cupcake
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • pinch of salt
  • 80 g soft butter
  • 0.75 cup white sugar
  • 1 egg white
  • 1 egg
  • 0.5 cup milk at room temperature
  • 1 tsp vanilla extract
  • 1 lemon (only the juice)
  • 40 g sprinkles or colorful chocolate chips
  • sprinkles or colorful chocolate chips for topping
    Cream cheese frosting
  • 100 g powdered sugar
  • 350 g cream cheese
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • Instructions below.

Instructions: Funfetti cupcakes with lemon cream cheese frosting

For the frosting beat the cream cheese with powdered sugar, a tablespoon of lemon juice and vanilla extract until it becomes smooth and fluffy. Pleace in the fridge to set.

In a bowl mix flour, baking powder, salt, lemon zest and set aside.

Place butter in the bowl, beat with a mixer on medium-high speed until light in color, about 2 minutes. Add the sugar and continue beating until the mixture is light in color and airy, another 2 minutes.

Add the egg white and beat for another minute. Then add the whole egg and beat again.

Add milk and vanilla extract and whisk briefly. Do not be afraid if the batter begins to curl.

Add flour mix and stir briefly until the batter becomes smooth and homogeneous.

Now add 40 grams of colorful sprinkles and incorporate them to the batter, stirring briefly. Line muffin pan with paper cupcake liners and fill them up to 3/4 in height with the batter. Then garnish with some more sugar sprinkles.

Bake in a preheated oven at 180° C for about 20 minutes. Take out from the oven, allow to cool down for 5 minutes and then remove the cupcakes from the tin and let them cool down completely.

Garnish with frosting and more sprinkles.

lot of love. B.

p.s. If you are looking for another recipe that is perfect for kid’s parties check my Mini vanilla bundt cakes. (foto below)

Bottone per il sito foodohfood seguimi su pinterest

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