Mini Lemon Cupcakes Recipe
These mini lemon cupcakes are little bursts of bright, fresh citrus flavor in every bite. Made with real lemon juice and zest in the batter, plus butter and egg for a rich, tender crumb, they bake up perfectly petite and golden. Great for parties, afternoon tea, or whenever you want a smaller treat with a proper lemon kick. Also try my Lemon Poppy Seed Cupcakes, Lemon Mug Cake, or Lemon Lavender Cupcakes.
Mini Lemon Cupcakes Recipe
Mini lemon cupcakes made with softened butter, milk, egg, lemon zest and lemon juice. Bake in a lined mini-cupcake pan, then cool on a wire rack before serving or decorating.Dietary note: Contains eggs and dairy. This recipe is not vegan.
Ingredients
- 1/4 Cup (1/2 stick, 60g) Butter, softened
- 1/2 Cup (100 g) Granulated Sugar
- 1/2 Cup (120 ml) Milk
- 1 Egg, Large
- 1 tbsp (15 ml) Lemon Juice
- 1 tbsp Lemon Zest
- 1 cup (140 g) All-Purpose Flour
- 1/2 tsp (2 g) Baking Powder
- 1/4 tsp (1 g) Baking Soda
- 1 tsp (5 ml) Vanilla Extract
Instructions
- Preheat the oven to 350°F (180°C) and line a mini-cupcake pan with paper liners.
- Whisk together the softened butter, granulated sugar and egg until the sugar dissolves.
- Mix in the lemon zest and milk.
- Add the sifted flour, baking powder and baking soda, and mix. Add the lemon juice and vanilla extract, then mix until combined, scraping the side of the bowl with a spatula.
- Fill the mini-cupcake liners about three-quarters full.
- Bake for 11–13 minutes in the preheated oven. Transfer the cupcakes to a wire rack to cool before decorating if desired.
Video
Notes
The video shows an optional piped frosting decoration but does not provide a frosting formula. The cupcake method and ingredient list are complete without that decoration. The preparation field retains the existing estimate; the video confirms the specific cooking or resting stages described above.
Suggested recipes
If you liked this recipe, try these next:
