Cupcake without sour cream

1. Prepare the necessary products: soften margarine, but do not melt, it is best to let it lie at room temperature before cooking. Break the eggs into a cup. Mix the flour with baking powder. Grease the mold with margarine.
2. Put the margarine in a container, add sugar, vanilla sugar and beat well with a mixer.
3. Without turning off the mixer, gradually pour in the eggs and beat for a couple more minutes, the mass should be homogeneous, and the sugar should completely dissolve.
4. Gradually pour in portions of flour with baking powder into a homogeneous mass, add lemon zest at the very end of kneading.
5. Put thick cupcake dough in a baking dish, immediately place it in a hot oven for 50 minutes at 180-190 degrees. The baking time may vary, depending on the size of the mold, small cupcakes are baked faster. When baking, the surface of the cake should rise like a slide, crack and so harden.
6. Let the cupcake cool down a little in the mold, turn it over on a platter, you can still warm it. When the cake is completely cooled, sprinkle it with powdered sugar and serve for dessert.