PREP TIME: 5 MINUTES
COOKING TIME: 15 MINUTES
TOTAL COOKING TIME: 20 MINUTES
120g soft butter
2 eggs at room temperature
1/2 sachet of yeast
3 tbsp. milk
1 tbsp. teaspoon natural vanilla extract
For the frosting:
300g Philadelphia-style cream cheese
100g icing sugar
juice of 1 lemon
Preheat your oven to 180°C (th. 6). Mix the butter and sugar in a mixer. Add, while continuing to beat, the eggs one by one. Then add the milk and vanilla extract. Finally add the flour and baking powder. Mix well until you get a smooth paste.
Line muffin tins with paper cases and fill them 2/3 full. Bake for 12 to 15 mins.
Beat the cream cheese with a whisk and gradually add the lemon juice and icing sugar until you get a cream.
Once the cupcakes are baked, let them cool. In a piping bag, pour the cream and use a spiral nozzle. Generously decorate the cupcakes with cream and refrigerate for 1h30.
- The trick:
You can flavor the cupcake batter to your taste, and also add a few drops of food coloring in the cream to create all your desires. Also add colored sugar balls, colored sprinkles or even chocolate chips!