Fluffy Lemon Zest Cupcakes

Ingredients

• Butter 5 oz
• Sugar 10 oz
• Farm fresh eggs 4 pieces
• Citrus Zest Mix 0 oz
• Wheat Flour 10 oz
• Sour Cream 5 oz
• Baking Powder 2 teaspoons
• Powdered Sugar 0 oz
• Salt a pinch

Step-by-Step Guide

Step 1

Soften the butter to room temperature and place it in a bowl.

Step 2

Beat 175 grams of butter with sugar using a mixer until fluffy.

Step 3

Lightly beat the eggs in a separate bowl and gradually add them to the butter mixture, mixing well after each addition.

Step 4

Grate the lemon zest finely.

Step 5

Add the lemon zest to the batter and mix well.

Step 6

Add 1/3 of the flour to the butter mixture, mix, then add 1/3 of the sour cream and mix again.

Step 7

Add the baking powder and a pinch of salt to the remaining flour. Pour this mixture into the main batter, mix, and add the remaining sour cream.

Step 8

Knead until a homogeneous batter forms.

Step 9

Grease the cupcake molds with the remaining butter.

Step 10

Spoon the batter into the molds, filling them about halfway (the batter will double in size while baking). Preheat the oven to 355°F and bake for 35–40 minutes. Check for doneness by inserting a wooden skewer or toothpick into the cupcake—it should come out dry.

Step 11

Remove the finished cupcakes from the oven and let them cool in the molds for 10 minutes. Then take them out and sprinkle with powdered sugar. Enjoy your meal!