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Perfect Sunflower Leo Cupcakes with Lemon Frosting

sunflower leo cupcakes with lemon frosting - featured image
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Bright, zesty lemon cupcakes with a tender crumb and creamy lemon frosting, topped with toasted sunflower seeds for a delightful crunch. A quick and easy treat perfect for sunny occasions and gatherings.

Ingredients

Scale
  • 1 ½ cups (180 g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (113 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • 2 large eggs, room temperature
  • ½ cup (120 ml) whole milk, room temperature
  • 1 teaspoon pure vanilla extract
  • Zest of 1 lemon
  • 2 tablespoons (30 ml) fresh lemon juice
  • 8 oz (225 g) cream cheese, softened
  • ¼ cup (57 g) unsalted butter, softened
  • 2 cups (240 g) powdered sugar, sifted
  • 1 teaspoon fresh lemon zest
  • 2 tablespoons (30 ml) fresh lemon juice
  • Pinch of salt
  • 2 tablespoons toasted sunflower seeds
  • Edible flower petals or tiny lemon slices (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with parchment liners.
  2. In a medium bowl, sift together flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar on medium speed for 3-5 minutes until light and fluffy.
  4. Add eggs one at a time, beating well after each addition.
  5. Stir in vanilla extract, lemon zest, and lemon juice.
  6. Add the dry flour mixture in three parts, alternating with milk, starting and ending with flour. Mix gently after each addition.
  7. Spoon batter evenly into cupcake liners, filling each about two-thirds full.
  8. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
  9. Cool cupcakes in the tin for 5 minutes, then transfer to a cooling rack.
  10. For frosting, beat cream cheese and softened butter until smooth (2-3 minutes). Gradually add powdered sugar, then mix in lemon juice, lemon zest, and salt. Beat until fluffy.
  11. Once cupcakes are cooled, frost with lemon frosting using a spatula or piping bag.
  12. Sprinkle toasted sunflower seeds on top and decorate with edible flower petals or lemon slices if desired.
  13. If frosting is too soft, chill in the fridge for 15 minutes before decorating.

Notes

Use room temperature ingredients for best results. Do not overmix batter after adding flour to avoid tough cupcakes. Toast sunflower seeds on a dry skillet over medium heat for 3-4 minutes until golden and fragrant. Chill frosting if too soft before decorating. Fresh lemon zest and juice are essential for bright flavor. For gluten-free, substitute flour with gluten-free blend; for vegan, use dairy-free alternatives.

Nutrition

Keywords: lemon cupcakes, sunflower seeds, lemon frosting, easy cupcakes, quick dessert, bright lemon dessert, creamy frosting, sunny treats

Find it online: https://sweetstirring.com/perfect-sunflower-leo-cupcakes-with-lemon-frosting-easy-recipe-for-sunny-treats/