Butter Lemon Cream Muffins

Making muffins is incredibly simple - you need to mix everything, pour into molds and bake. But to decorate the tops of muffins and give the cupcakes a "zest", let's make lemon cream. You will also like the slight sourness and simple execution of the cream!

Ingredients

• For the test:
• Butter (softened) - 65 g
• Milk - 2 tbsp. spoons
• Eggs - 3 pcs.
• Sugar - 115 g
• Flour - 115 g
• Baking powder - 1 tsp
• Lemon (zest) - 0.5 pcs.
• For the cream:
• Butter (softened) - 50 g
• Powdered sugar - 150 g
• Lemon juice - 1 tbsp. a spoon

Directions

1. Prepare all muffin ingredients.
2. Remove the butter from the refrigerator in advance - for both the dough and the cream, it will need softened.
3. Preheat oven to 190 degrees.
4. Remove the zest from half the lemon with a regular fine grater (only the yellow part of the peel).
5. Squeeze 1 tbsp. a spoonful of lemon juice.
6. Combine an incomplete two hundred milliliter glass of flour, baking powder, lemon zest and sugar in a deep bowl.
7. Add softened butter, milk and eggs.
8. Use a spatula or whisk to stir all the ingredients until the dry mixture is completely moistened. The dough turns out to be quite liquid.
9. Pour the dough into molds. Silicone molds do not need to be oiled (unlike metal, ceramics and paper). Fill the forms halfway with the dough (I filled two thirds full and my muffins went up and out of the molds so I had to cut off the tops).
10. Bake muffins in an oven preheated to 190 degrees for 15-20 minutes.
11. While the muffins are in the oven, prepare the cream.
12. Beat the butter with a mixer for two minutes, until it becomes soft, lighter, light and fluffy.
13. Add lemon juice and powdered sugar to the butter. Stir the mixture with a hand whisk.
14. You will get an airy soft cream that keeps its shape well. If your cream is blurry, place it in the refrigerator for 10 minutes.
15. Photo of cooking recipe
16. The muffins are baked. Cool them in the tins for 10-12 minutes.
17. The dough came out of the molds, and I cut off the excess.
18. Using a piping bag or regular cut-off bag, apply lemon cream to all muffins.
19. Light lemon taste and aroma both in the cream and in the cakes themselves are very appropriate, it gives the sweet dough originality and freshness.
20. The recipe is so simple that even a child can handle it. Bon Appetit!