PREP TIME: 5 MINUTES

COOKING TIME: 15 MINUTES

TOTAL COOKING TIME: 20 MINUTES

SERVES: 4

Ingredients

120g soft butter
100g sugar
2 eggs at room temperature
1/2 sachet of yeast
140g flour
3 tbsp. milk
1 tbsp. teaspoon natural vanilla extract

For the frosting:
300g Philadelphia-style cream cheese
100g icing sugar
juice of 1 lemon

Direction

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!