Lemon Cupcakes with Cream Cheese Frosting

These Lemon Cupcakes with Cream Cheese Frosting are soft, fluffy and bursting with fresh citrus flavour. Baked in a Kleenmaid oven, they're the perfect homemade treat for birthdays, afternoon tea or weekend baking. The tangy cream cheese frosting perfectly balances the sweet lemon sponge, creating a light dessert that's simple to make and guaranteed to impress family and friends.

Best prepared in one of Kleenmaid’s ovens. Click here for more info

What you will need:

• Ingredients
• 250g unsalted butter, softened
• 2 cups of caster sugar
• 3 cups self-rising flour, sifted
• 1/2 tsp salt
• 4 eggs
• 1 cup milk
• 2 tbs lemon zest
• 2 1/2 tbs lemon juice

Icing

• 120g cream cheese
• 60g butter
• 2 cups of icing sugar, sifted
• 1-2 tbs lemon juice

How to make it:

Preheat oven to 180 degrees fan bake.
Cream butter and sugar until light and fluffy.  Add lemon zest.
Gradually add eggs one at a time and beat until combined.
Fold in half the dry ingredients then add half the milk and lemon juice.
Add the remainder of flour, combine and then the milk and juice.
Spoon into patty cases filling to 3/4 full and bake for approx. 20 minutes.
Insert skewer to check.
Remove from baking tray and place on wire rack to cool before icing.

For the icing, beat butter and cream cheese until smooth.
Add sifted icing sugar and lemon juice.
Ice each cupcake.