Mini Lemon Cupcakes are moist treats bursting with citrus flavor in every bite. These delicious two-bite cupcakes are made from a zesty lemon-infused batter and a creamy, lemon buttercream frosting that the whole family will love!
Moist Lemon Cupcakes
When it comes to desserts, lemon flavors are my favorite! Contrary to my hubby’s chocolate obsession, I prefer anything lemon. All day long.
BRIGHT AND LEMONY – We’re using plenty of freshly squeezed lemon juice and lemon zest in our mini cupcakes for a one-two punch. Make sure you buy three lemons for this simple cupcake recipe!
SUPER MOIST – These lemon cookies are super moist. Plus that creamy buttercream is just the right touch for topping.
IMPRESSIVE FOR GUESTS – Entertaining guests? Put these on your list for the BEST dessert!
What You’ll Need:
Butter
Granulated Sugar
Large Eggs
Sour Cream
Whole Milk
Vanilla Extract
Lemons – both juice and zest
Cake Flour (or all-purpose flour)
Baking Soda
Baking Powder
Kosher Salt
For the frosting, you’ll need unsalted butter, freshly squeezed lemon juice, lemon zest, and powdered sugar.
How to make Moist Lemon Cupcakes:
Step 1 Prep lemons. Rinse the lemons with cold water and pat dry with a clean paper towel. Zest and juice three lemons. Set aside.
NOTE: You’ll need some of the lemon juice and zest in both the batter and the frosting.
Step 2 Cream butter and sugar. In a large standing mixer with the paddle attachment, combine softened butter and sugar and mix until creamy, about two minutes.
Step 3 Add wet ingredients. Then add the eggs, sour cream, whole milk, vanilla extract, 1/4 cup lemon juice and two tablespoons zest. Mix again until well combined.
Step 4 Add dry ingredients. Add the dry ingredients to the mixer – cake flour (or all-purpose), baking soda, baking powder, and salt. Mix again until flour is fully absorbed. Don’t over-mix.
Step 5 Add batter to pan. Add paper liners to a 12-cup muffin tin. Use a cookie scoop or measuring cup to scoop cupcake batter into the pan, filling to about 3/4 full.
Step 6 Bake. Bake cupcakes in a preheated 350-degree oven until done, approximately 10-12 minutes. Test with a toothpick to check for doneness. Let cupcakes rest in pan for a few minutes and then carefully remove them to a wire rack to cool.
Step 7 Make buttercream frosting. Add softened butter to a medium bowl. Use a hand mixer and beat the butter until creamy, about one minute. Add fresh lemon juice, zest, and powdered sugar, and mix on high speed for about two more minutes, or until nice and fluffy.
Step 8 Add frosting to cooled cupcakes. Spoon or pipe frosting on top of the mini lemon cupcakes.
Storing and Freezing:
Store cupcakes in an airtight container at room temperature for 1–2 days or refrigerate for up to 5 days.
The cupcakes (without frosting) freeze well for up to three months.
Recipe FAQs:
Can I use bottled juice instead of fresh lemons?
I strongly recommend using fresh lemons instead of the bottled stuff.
Can all-purpose flour be used?
Yes. Use either all-purpose flour or cake flour in this recipe.
How much batter should I add to each liner?
Add about 2/3 to 3/4 cup of batter to each liner. Avoid over-filling.
Can I make these cupcakes regular sized?
Yes, you can make these cupcakes in a regular cupcake pan but will need to bake for longer.
How long should I bake cupcakes?
Bake mini cupcakes for 10-12 minutes or until a toothpick inserted in the center comes out clean.
Can I add toppings to the cupcakes?
Yes, decorate with lemon zest, sprinkles, or small lemon slices.
Can I make the cupcakes ahead of time?
Bake the cupcakes a day ahead and frost them on the day of serving.
Please let me know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me onInstagram.
xoxo ~Sue
Mini Lemon Cupcakes Recipe
Mini Lemon Cupcakes are moist treats bursting with citrus flavor in every bite. These delicious two-bite cupcakes are made from a zesty lemon-infused batter and a creamy, lemon buttercream frosting that the whole family will love!
1/4cupfreshly squeezed lemon juice– from one large lemon
2Tablespoonslemon zest– from about two large lemons
1 1/2cupcake flour (180 grams)– or use all-purpose flour
1/2teaspoonbaking soda
1teaspoonbaking powder
1/2teaspoonkosher salt
For the buttercream frosting:
3/4cupunsalted butter (1.5 sticks)– at room temperature
3-4Tablespoonsfreshly squeezed lemon juice
1Tablespoonlemon zest
3cupspowdered sugar (360 grams)
Instructions
Prep lemons. Rinse the lemons with cold water and pat dry with a clean paper towel. Zest and juice three lemons. Set aside.NOTE: You'll need some of the lemon juice and zest in both the batter and the frosting.
Cream butter and sugar. In a large standing mixer with the paddle attachment, combine softened butter and sugar and mix until creamy, about two minutes.
Add wet ingredients. Then add the eggs, sour cream, whole milk, vanilla extract, 1/4 cup lemon juice and two tablespoons zest. Mix again until well combined.
Add dry ingredients. Add the dry ingredients to the mixer – cake flour (or all-purpose), baking soda, baking powder, and salt. Mix again until flour is fully absorbed. Don't over-mix.
Add batter to pan. Add paper liners to a 12-cup muffin tin. Use a cookie scoop or measuring cup to scoop cupcake batter into the pan, filling to about 3/4 full.
Bake. Bake cupcakes in a preheated 350-degree oven until done, approximately 10-12 minutes. Test with a toothpick to check for doneness. Let cupcakes rest in pan for a few minutes and then carefully remove them to a wire rack to cool.
Make buttercream frosting. Add softened butter to a medium bowl. Use a hand mixer and beat the butter until creamy, about one minute. Add fresh lemon juice, zest, and powdered sugar, and mix on high speed for about two more minutes, or until nice and fluffy.
Add frosting to cooled cupcakes. Spoon or pipe frosting on top of the mini lemon cupcakes.
Notes
Storing/Freezing:
The cupcakes (without frosting) freeze well for up to three months.
Store these in the refrigerator for best results, especially in warmer months. Place on your counter a couple of hours before serving.
You can make these cupcakes in a regular cupcake pan but will need to bake for longer.
I’ll have to check in with my sister, Janene, to see how they turned out. We love lemon desserts at our house too!
Sending you hugs, prayers and our sympathies for the loss of your mom. Sherene
I truly enjoyed making this delicious cupcakes! Used a hand mixer and they turned out great – I just got an extra arm workout in!! Lemon is bright but very balanced. The 15 I made didn’t last more than 24 hours before they were eaten. Delicious and will definitely make again!!
I’ll have to check in with my sister, Janene, to see how they turned out. We love lemon desserts at our house too!
Sending you hugs, prayers and our sympathies for the loss of your mom. Sherene
Hi Sherene! Thanks for the sweet message. I appreciate it. 🙂
I love lemon desserts! These cupcakes look so delicious!
Thanks Natalie! Lemon is one of my favs too!
I truly enjoyed making this delicious cupcakes! Used a hand mixer and they turned out great – I just got an extra arm workout in!! Lemon is bright but very balanced. The 15 I made didn’t last more than 24 hours before they were eaten. Delicious and will definitely make again!!
Hi Carly! I’m so glad you enjoyed the cupcakes!! Thanks so much for your sweet feedback. 🙂
Practice makes perfect! I am not a lemon guy and I love these cupcakes.
I know you prefer chocolate, but it’s good to branch out! 🙂