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.