Mini Lemon Cupcakes Recipe

Closeup on a plate of mini lemon cupcakes.

5 from 3 votes

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!

Course Dessert

Cuisine American

Keyword lemon buttercream frosting, lemon cupcakes

Prep Time 30

Cook Time 15

Total Time 45

Servings mini cupcakes

Calories 140kcal

Author Sue Ringsdorf

Ingredients

For the cupcakes:

1/2 cup unsalted butter - at room temperature
3/4 cup granulated sugar (150 grams)
2 large eggs - at room temperature
1/4 cup sour cream
1/4 cup whole milk
2 teaspoons vanilla
1/4 cup freshly squeezed lemon juice - from one large lemon
2 Tablespoons lemon zest - from about two large lemons
1 1/2 cup cake flour (180 grams) - or use all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon kosher salt

For the buttercream frosting:

3/4 cup unsalted butter (1.5 sticks) - at room temperature
3-4 Tablespoons freshly squeezed lemon juice
1 Tablespoon lemon zest
3 cups powdered 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.
1/2 cup unsalted butter, 3/4 cup granulated sugar (150 grams)
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.
2 large eggs, 1/4 cup sour cream, 1/4 cup whole milk, 2 teaspoons vanilla, 1/4 cup freshly squeezed lemon juice, 2 Tablespoons lemon zest
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.
1 1/2 cup cake flour (180 grams), 1/2 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon kosher salt
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.
3/4 cup unsalted butter (1.5 sticks), 3-4 Tablespoons freshly squeezed lemon juice, 1 Tablespoon lemon zest, 3 cups powdered sugar (360 grams)
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.

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