Lemon cupcakes with whipped cream 🧁💛🍋

This is inspired by a cake that I first made back in January. The whipped cream was the best part but the cake was dry so I ended up deleting the post & recipe from my Instagram page. I believe that the ingredients were not balanced so I decided to give it another try but this time as cupcakes.

These cupcakes are the perfect little sweet and zesty treats. 😋

Here’s the recipe:

For the cupcakes:

Ingredients:

-374g of warm milk

-260g of all purpose flour (sifted)

-63g of butter (melted)

-38g of vegetable oil

-100g of granulated sugar

-2 eggs (at room temperature)

-5g of vanilla bean paste

-3g of lemon zest

-7g of baking powder

-2 pinches of salt

Steps:

Step 1. Line your muffin pan (12 cups) with cupcake liners and preheat the oven at 325 degrees Fahrenheit.

Step 2. In a large bowl, add the flour, salt & baking powder. Mix well with a fork.

Step 3. In another large bowl, add the lemon zest and granulated sugar. Rub these ingredients with your hands. Add the eggs, butter, milk, vanilla, and oil. Whisk well until combined.

Step 4. Add the dry ingredients (flour mix) to the wet ingredients. Whisk until combined but do not over mix.

Step 5. Fill each cupcake liner with equal amounts of batter (filling 2/3 of each liner).

Step 6. Bake until a toothpick comes out clean. It took me 28 minutes.

Step 7. Let the cupcakes rest in the pan for 5 minutes before transferring to a cooling rack.

Step 8. The cupcakes MUST BE COOL before adding the whipped cream.

For the whipped cream:

Ingredients:

-261g of 35% milk fat whipping cream

-65g of sweetened condensed milk

-35g of icing sugar

-6g vanilla bean paste

-(1-2g) of lemon zest

-2 pinches of salt

Step(s):

Step 1. Add all the ingredients to a large bowl and whip until stiff peaks.

The assembly:

Step 1. Add one scoop (4-5 tablespoons) of whipped cream on top of each cupcake. You can spread it a bit with a spatula if you desire. Grate a little bit of lemon zest on each cupcake.

Step 2. Enjoy!!

Notes:

-Do not overmix the batter or it will result in dense cupcakes.

-Avoid opening the oven often to check on the cupcakes as it will result in sunken or dense cupcakes.

-This could also work with orange zest.

-Keep extra cupcakes in an airtight container in the fridge for 2 days maximum but keep in mind that the texture of the cupcakes will change.