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Zitronen-Mohn-Cupcakes nahe fotografiert

Lemon-Poppyseed-Cupcakes

Fruity & moist lemon-poppyseed-cupcakes with creamy mascarpone-frosting!
Rezept drucken Pin
Vorbereitungszeit 30 Minuten
Koch- und Backzeit 25 Minuten
Gesamtzeit 55 Minuten
Portionen: 12

Utensilien

  • Bowl
  • Whisk
  • Grater
  • Muffin tray
  • Piping bag

Zutaten
  

For the dough:

  • 120 g butter (soft)
  • 100 g sugar
  • 1 tsp vanilla extract
  • 2 eggs
  • 1/2 lemon organic, zest and juice
  • 220 g yogurt
  • 250 g flour
  • 60 g poppyseeds
  • 1 tsp baking powder

For the frosting:

  • 250 g mascarpone
  • 30 g powdered sugar
  • 1/2 lemon organic, zest and juice

Zubereitung
 

  • Preheat the oven to 180 °C. Whisk butter, sugar and vanilla. Add eggs, zest and juice of half a lemon and yogurt and keep whisking. Add flour, poppyseeds and baking powder and whisk.
  • Grease your muffin tin and dust with flour. Pour the batter into the muffin tin and bake for 25 minutes. Let them cool.
  • In the meantime, prep the frosting: Whisk all of the ingredients until creamy and put in a piping bag. Put some of the lemon zest aside for decoration.
  • Pipe the frosting on to the muffins and decorate with the remaining lemon zest.

Tipps

You can also add small lemon-fillets on top of the cupcakes instead of just zest.