Prreheat the oven to 180°C.
Line your muffin tins with baking parchment or paper cases.
Melt the butter. Cut the candied fruits into small pieces.
Use an electric whisk to beat the eggs and the sugar together until pale and fluffy. Gradually whisk in the butter and then the flour before folding in the candied fruits.
Fill your muffin molds with the cupcake mixture, transfer to the oven and cook for 15 minutes.
Allow to cool a little before removing from the molds then place on a wire rack and allow to cool thoroughly before icing.
Mix the lemon juice with the sifted icing sugar until you have a smooth and shiny icing mixture.
Use a spoon or spatula to ice the cupcakes and sprinkle with hundred and thousands, candied fruits or silver balls.
«Fill the cupcakes cases to 3/4 to give them enough room to rise without overflowing. These cupcakes can be kept in an airtight container for 2-3 days.»