Prepare muffin tins. Put the sugar and room-temperature butter in a bowl and beat with an electric whisk until creamy.
Add the eggs, salt, vanillin and grated lemon zest and beat; finally add the sifted flour and baking powder.
Stir with a wooden spoon until the batter is smooth and uniform.
Spoon the batter into the paper liners, taking care not to fill more than halfway; the cupcakes should not overflow while baking.
Bake in a preheated oven at 180°C for 20 minutes until lightly golden on top.
Cupcake molds
Electric whisk
Piping bag
| Energy (kcal) | 318.84 |
| Carbohydrates (g) | 35.59 |
| of which Sugars (g) | 21.55 |
| Fat (g) | 18.23 |
| of which Saturates (g) | 10.22 |
| Protein (g) | 4.92 |
| Fiber (g) | 0.8 |
| Sale (g) | 0.19 |
