Lemon Mini Cupcake Recipe


We’re hosting a casual gathering with family friends today. I think cupcakes are the best ending to such an evening. I prepared butter-y mini-cupcakes made with a very light lemon-flavored genoise cake batter. To reinforce the flavor, I topped the cupcakes with lemon cream cheese frosting.

I love serving and eating cupcakes. You can make them for any occasion and they’re an informal way to end a meal or to enjoy just as a snack. 

1. Info for Lemon Mini Cupcake Recipe

  • Cook Time: unavailable
  • Total Time: unavailable
  • Servings: 28
  • Calories: unavailable

2. Ingredients for Lemon Mini Cupcake Recipe

  • 1 cup all-purpose flour
  • 10 tablespoons unsalted butter, + extra for greasing the pan
  • ¼ teaspoon salt
  • 1 cup superfine sugar
  • 2 tablespoons raw honey
  • 1 lemon, zested and juiced
  • 2 whole eggs, at room temperature
  • 1 scant teaspoon baking powder
  • 1 teaspoon vanilla
  • 2¼ cups powdered sugar
  • 8 ounces cream cheese, at room temperature
  • 10 tablespoons unsalted butter, at room temperature
  • 2 tablespoons pink-colored sprinkle sugar

3. Directions:

  1. Preheat the oven to 410°F.
  2. Note: Before starting the batter, make sure all the ingredients are at room temperature.
  3. In a mixing bowl, beat the eggs with ½ cup sugar until they’re pale yellow and foamy. Add the honey, lemon juice and vanilla.
  4. In a bowl, combine the flour, salt and baking powder. Sift the dry ingredients. Using a spatula, add them to the egg mixture and stir well.
  5. Cream the butter with the remaining sugar and add to the egg mixture. 
  6. Place about 2 tablespoons of genoise dough into each of the spaces of two 18-cavity mini-muffin pans. 
  7. Bake the muffins for 5 minutes at 410°F, then lower the temperature to 350°F and bake for another 6-8 minutes.
  8. Remove from the oven and let cool completely.
  9. While the cupcakes are cooling, combine powdered sugar, cream cheese, butter and lemon in a bowl. Use an electric mixer and beat until the texture is smooth and creamy.
  10. Top the cupcakes with the cream cheese frosting and sprinkle with the pink sugar. 
  11. Enjoy!

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