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Mini Lemon Cupcakes

Tasty lemon mini cupcakes topped with a delicious, not too sweet, cream cheese frosting.
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Author: Michelle
Course: Dessert
Prep Time: 50 minutes
Cook Time: 10 minutes
Total Time: 1 hour
Makes: 12 -24

Ingredients

Cupcakes

  • 1 ¾ cups cake flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup unsalted butter softened
  • 1 cup sugar
  • 2 tablespoons lemon zest
  • 2 large eggs room temperature
  • ½ cup whole milk
  • 2 tablespoons lemon juice

Frosting/Topping

  • 8 ounces cream cheese softened
  • ¼ cup unsalted butter softened
  • ½ teaspoon lemon juice
  • ¾ cup powdered sugar

Optional Topping

  • finely chopped candied lemon peel

Instructions

Cake

  • Preheat the oven to 350 degrees and lightly grease two mini muffin tins (this mini muffin tin is my favorite).
  • Sift the cake flour, baking soda, and salt into a medium bowl.
  • Place the butter, sugar, and lemon zest into a large bowl. Using a hand mixer on medium-high speed, cream the ingredients together, until the mixture is smooth and fluffy, about 7 minutes.
  • Add one egg, and with the hand mixer on medium-high, mix until uniform. Repeat with the second egg. This is your batter.
  • Add half of the cake flour mixture to the batter and, on low speed, mix until the flour mixture is just incorporated. Add the milk and mix until uniform. Add the lemon juice and the remaining flour mixture and mix until the batter is uniform.
  • Evenly distribute the batter into the muffin cups, they should each be about ¾ full.
  • Bake until the cupcakes spring back lightly when you press on the top of them, 8 to 10 minutes.
  • Allow the cupcakes to cool in the pan for 5 minutes, carefully transfer them from the pan to a cooling rack, and allow to cool completely, about 10 more minutes.
  • Once cool, evenly top the cupcakes with the frosting.

Frosting

  • While the cupcakes cool, make the frosting.
  • Place the cream cheese and butter into a medium-large bow.
  • Using a hand mixer on medium-high speed, cream the cream cheese, butter and lemon juice together until the mixture is light and uniform, about 2 minutes.
  • Sift the powdered sugar into the bowl and on low speed mix until the mixture is smooth and light in texture.
Did you make this recipe?Share a pic and tag @cupofzest and use #cupofzest so I can see it!

Notes

Feel free to top the frosting with the optional finely chopped lemon zest.
If you want to be fancy you can pipe the frosting on!