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

Lemon soft funfetti cupcake with lemon cream cheese frosting.

Course sweets and desserts

Cuisine vegetarian

Keyword birthday cake, cream cheese, cupcake from scratch, easy cupcakes, frosting, soft cupcakes

Prep Time 10

Cook Time 20

Total Time 30

Servings cupcakes

Calories 123kcal

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

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.