Citrus Cupcakes

Cupcakes can often be dry and the frosting is usually too buttery. But these citrus cupcakes are fluffy, light, and yet very delicious.

Nutritional Benefits:
Lemon gives the body a lot of vitamin C that helps repair damaged skin cells and boosts immunity. Milk is a rich source of calcium and vitamin D that keeps the bones strong. Eggs will give the required protein for the serving.

Ingredients:

• 1 cup all-purpose flour
• 2 eggs
• ¾ cup unsalted butter
• 6 tbsp jaggery powder
• 1 tbsp lemon zest
• 1 tbsp lime juice
• 1 tsp vanilla extract
• ½ cup milk
• ½ teaspoon salt
• 1 cup chilled heavy cream
• 4 tbsp confectioners’ sugar
• 1 tbsp fresh lemon juice

Calories

• Calories Count
• 165 Kcal
• Protein
• 1.5 Grams
• Carbohydrates
• 13.7 Grams
• Fats
• 7 Grams

Method:

• Preheat the oven and line cupcake pan.
• Sift the flour and salt together in a bowl.
• Beat unsalted butter and sugar in another bowl, until light and fluffy. Now add the eggs, one at a time.
• Add vanilla extract and lemon zest, and gently mix the flour mixture into the butter mixture.
• Beat until mixed, do not over-mix
• Fill the batter in the cupcake pan and bake.
• For the frosting, beat the heavy cream with an electric mixer until it begins to thicken.
• Add the confectioners’ sugar and lemon juice, one at a time and beat until soft peaks are formed.
• Cool the cupcakes, put the frosting and serve chilled.