• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 15 people
  • Difficulty Normal
This recipe is best with
Anchor Cream Cheese

Recipe Ingredient

  • Lemon Cupcake:
  • 175g Anchor Unsalted Butter
  • 175g caster sugar
  • 3 whole eggs
  • 175g low protein flour
  • 5g baking powder
  • 1/4tsp salt
  • 75g Anchor UHT Whipping Cream
  • 1 lemon zest
  • Cream Cheese Frosting:
  • 500g Anchor Cream Cheese
  • 100g Anchor Unsalted Butter
  • 160g icing sugar
  • 1tsp vanilla essence


    For the Cupcake:
  1. Preheat oven at 170 °C.
  2. Melt the butter and transfer into a mixing bowl with paddle attachment. Add in sugar and beat at medium speed until smooth and shiny. (not fluffy)
  3. Turn the mixer to low speed, then add in eggs, one at a time.
  4. Sift flour, baking powder and salt together, add in the mixture to mix well.
  5. Last, add in whipping cream and lemon zest. Mix well.
  6. Fill the batter in 5cm diameter cupcake liner until 80% of the height.
  7. Bake for 18 - 20 minutes or until a toothpick inserted in the center comes out clean.
  8. Set aside to cool down at room temperature.
  9. For the Cream Cheese Frosting:
  10. Thaw Anchor Cream Cheese at room temperature for 30 minutes.
  11. In a mixing bowl with paddle attachment, beat cream cheese with icing sugar until smooth.(no lumps)
  12. Add in soft butter and vanilla essence and beat for about 5 mins.
  13. Using a piping bag with star piping tip, pipe the frosting on the cupcake. Deco as your desire.

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