Mini Lemon Cupcakes

5 from 2 votes

Any lemon lover will agree that these Mini Lemon Cupcakes are bite-sized perfection. The fresh lemon zest paired with the creamy lemon buttercream frosting gives these mini cupcakes the best lemon flavor!

Prep Time20

Cook Time12

Total Time35

Course: Dessert

Cuisine: American

Keyword: homemade

Servings:

Calories: 163.8kcal

Ingredients

Cupcakes

½ cup salted butter softened
1 cup sugar
2 eggs
1 cup whole milk
2 teaspoon baking powder
1 teaspoon salt
2 teaspoon lemon zest
1 teaspoon vanilla extract
2 cups flour

Frosting

6 oz salted butter softened
4 cups powdered sugar
3-4 tablespoon milk
1 teaspoon lemon extract

US Customary - Metric

Instructions

Cupcakes

Preheat the oven to 350 degrees. Line a mini cupcake pan and set aside.
In the bowl of a stand mixer, combine the butter, sugar, salt, lemon zest, and baking powder. Cream until smooth.
Add in the milk, eggs, and vanilla and mix well.
Add the flour and mix on medium speed for two minutes.
Fill each cupcake liner until about ⅔ full. Bake in preheated oven for approximately 10-12 minutes or until edges are slightly browned and a toothpick comes out clean. Cool completely.

Frosting

In the bowl of a stand mixer, cream the butter until smooth.
Add in the powdered sugar a cup at a time, alternating with the milk. Add lemon extract to taste.
Mix on low speed for 30 seconds and then medium speed for about a minute. Stop the machine, scrape down the sides and mix again. If the frosting appears too lumpy and dry, add an additional tablespoon of milk, only if needed. Mix again.

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