Lemon cupcakes (gluten-free)

Small cakes with a topping of cream cheese and yogurt

Gluten-free recipe for lemon cupcakes

© Stockfood / Wolfgang Schardt

Ingredients for 1 muffin tin (12 pieces):

For the dough:

150 g soft butter
100 g of sugar
1 packet of vanilla sugar
3 eggs
150 g gluten-free white flour
1 1/2 teaspoons of gluten-free baking powder
1 pinch of salt
1 large organic lemon
1 tbsp powdered sugar

For the topping:

150 g cream cheese (natural, 0.2% fat)
150 g natural yogurt (1.5% fat)
Organic lemon peel in strips (zest)
Mint or lemon balm

Preparation:

Pre heat the oven to 180 degrees celcius. Lightly grease the hollows of a muffin tin and dust with (gluten-free) flour or line with paper baking cases. Squeeze the lemon, rub off the peel.

Mix butter with sugar and vanilla sugar until frothy. Gradually stir in the eggs. Mix the lemon zest with the flour, baking powder and salt. Stir the mixture into the egg mixture.

Spread the dough over the hollows or paper liners. Bake in the oven (center) for about 20 minutes.

Mix lemon juice with powdered sugar.Brush the still warm cupcakes lightly with it and let cool down briefly. Remove from the mold and let cool down completely.

For the topping, mix the cream cheese with the yoghurt and spread over the cupcakes. Garnish with lemon strips and mint or lemon balm.

Nutritional values ​​per piece:

About 215 kcal / 900 kJ, 4 g protein, 12 g fat, 21 g carbohydrates, 1.5 BE / 2 KE

nutrition