Und so geht's:

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1. Place the muffin liners into the muffin tin. Preheat the oven.

   Top/bottom heat: approx. 180 °C

   Fan oven: approx. 160 °C

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1. For the batter, beat the butter until smooth in a mixing bowl with the beaters of the hand mixer on the highest setting. Gradually add sugar, vanilla sugar and lemon zest while mixing and beat until a well-combined mixture forms. Mix in the egg for about half a minute. Mix the flour with the baking powder, sift it, and stir in alternately with the buttermilk on medium speed. Distribute the batter into the muffin liners using an ice cream scoop or two tablespoons and slide onto the middle rack of the oven.

2. Baking time: approx. 28 minutes

3. Release the muffins from the tin while still hot after a few minutes and let cool on a wire rack.

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1. For the topping, wash the limes in hot water, dry them and peel with a zester. Juice the limes with a citrus press.

   Mix the mascarpone with sugar, poppy seeds, lime juice and zest. Whip the cream with the cream stabilizer until stiff and fold into the mascarpone cream. Fill the topping into a piping bag with a large tip and decoratively pipe onto the muffins. Keep the cupcakes in the fridge until serving.

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1. For the decoration, wash the lime in hot water, dry it and cut into 6 slices. Halve each slice and press into a little sugar. Place half a lime slice on each cupcake and decorate with the green sprinkles.