These 2 bite Mini Lemon Cupcakes with Lemon Buttercream Icing are small, but pack a fresh lemony punch! They are a delicious dessert option for all types of gatherings and celebrations.
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What is it about miniature sized food that just lures us right in? Seriously?! I can’t walk past a display of little desserts without feeling like I need to try one of each. That whole concept of making things smaller so you eat less is obviously lost on me.
I didn’t decide to make Mini Lemon Cupcakes with the idea behind them that less is more, but it actually kind of is. These babies are bursting with lemony flavor, so even just one is satisfying.
However, I’m not expecting anyone to eat just one of these delicious little bites!
If you’re looking for more mini cupcake variations, be sure to try these Mini Vanilla Cupcakes, Mini Chocolate Cupcakes, and Mini Coconut Cupcakes too!
Why This Recipe Works
- There’s plenty of fresh lemon zest and juice in both the cupcake and the icing on top. So much so that you can see the specks of lemon all throughout.
- Mini treats of any kind are perfect at all sorts of gatherings, parties, and celebrations.
- These Mini Lemon Cupcakes have a spring and summer vibe to them. Fresh, yellow, and bright. I’d recommend them at any gathering but especially during those seasons.
How to Make Mini Lemon Cupcakes with Lemon Buttercream Icing
Cupcake Ingredients
- 1 1/4 cups all purpose flour
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup butter (room temperature)
- 3/4 cup sugar
- 2 eggs
- 1/4 cup milk
- 1 tablespoon each lemon juice and zest
- 1 teaspoon vanilla extract
Lemon Frosting Ingredients
- 4 cups powdered sugar
- 2 tablespoons milk
- 1/2 cup butter (room temperature)
- 1 teaspoon vanilla extract
- 1 tablespoon each lemon juice and zest
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
Set the butter for the cupcakes and the frosting out to come to room temperature about an hour before you begin. You can also set out the eggs ahead of time.
Preheat your oven to 350°F. Line a mini cupcake pan with mini paper liners.
Create!
Combine the flour, baking powder, and salt in a small bowl and set aside.
In the bowl of an electric mixture fitted with a paddle, add the butter and sugar and mix on medium speed until light and fluffy, about 5 minutes.
Add the eggs, then the vanilla, whole milk, lemon zest, and lemon juice.
Gradually add the flour mixture until everything is well combined.
Fill each cupcake well about 2/3rds full.
Bake for 15 minutes, or until a toothpick inserted into the center comes out clean.
To make the frosting, combine all of the icing ingredients in the bowl of an electric mixer fitting with a whisk attachment. Mix on low, then medium speed until everything is well combined.
Present!
Top the cupcakes with the icing using a piping bag and tip (I use this one), or a butter knife. Add some extra lemon zest, if desired.
Tips & Techniques for the Best Mini Lemon Cupcakes
- Use freshly squeezed lemon juice for the best lemony flavor.
- If you use this recipe to make standard size cupcakes, you may need to increase the bake time a few minutes. Remember, cupcakes are done baking when a toothpick inserted into the center comes out clean.
FAQ’s
How Do You Store Cupcakes?
You can store cupcakes without icing tightly covered at room temperature for a day or two, or with/without icing in the refrigerator for up to seven days.
Can Cupcakes Be Frozen?
You can freeze cupcakes without icing, tightly wrapped in plastic wrap, for 4-6 months.
Can Buttercream Icing Be Frozen?
Yes. You can freeze buttercream icing in an airtight container for up to 3 months. Allow it to thaw in the refrigerator before using.
Even More Mini Cupcakes Recipes
Love this Mini Lemon Cupcakes recipe? Follow me on Pinterest, Instagram, and Facebook for more!
If you try this recipe, I would really appreciate it if you would please leave a comment and star rating. Thanks!
Mini Lemon Cupcakes with Lemon Buttercream Icing
Ingredients
Mini Lemon Cupcakes
- 1 1/4 cups all purpose flour
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup butter (room temperature)
- 3/4 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/4 cup whole milk
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
Lemon Buttercream Icing
- 4 cups powdered sugar
- 1/2 cup butter (room temperature)
- 1 teaspoon vanilla extract
- 2-3 tablespoons whole milk (or heavy cream)
- 1 tablespoon lemon zest
- 1 teaspoon lemon juice * fresh squeezed
Instructions
Mini Lemon Cupcakes
- Preheat your oven to 350°F. Line a mini cupcake pan with paper liners.
- Combine the flour, baking powder, and salt in a small bowl and set aside.1 1/4 cups all purpose flour, 1 1/4 teaspoons baking powder, 1/4 teaspoon salt
- In the bowl of an electric mixture, add the butter and sugar and mix until combined.1/4 cup butter, 3/4 cup granulated sugar
- Add the eggs, then the vanilla, whole milk, lemon zest, and lemon juice.2 eggs, 1 teaspoon vanilla extract, 1/4 cup whole milk, 1 tablespoon lemon zest, 1 tablespoon lemon juice
- Gradually add the flour mixture until everything is well blended.
- Fill each cupcake well about 2/3rds full.
- Bake for 15 minutes, or until a toothpick inserted into the center comes out clean.
Lemon Buttercream Icing
- Combine all the ingredients for the Lemon Buttercream Icing in the bowl of an electric mixer fitting with a whisk attachment and blend until everything is well combined.4 cups powdered sugar, 1/2 cup butter, 1 teaspoon vanilla extract, 2-3 tablespoons whole milk, 1 tablespoon lemon zest, 1 teaspoon lemon juice
- Top the cupcakes with the icing using a piping bag and piping tip or a butter knife.
- Garnish with extra lemon zest, if desired.
Notes
Tips & Techniques for the Best Mini Lemon Cupcakes
- Use freshly squeezed lemon juice for the best lemony flavor.
- If you use this recipe to make standard size cupcakes, you may need to increase the bake time a few minutes. Remember, cupcakes are done baking when a toothpick inserted into the center comes out clean.
Nutrition
This recipe was originally published on February 14,2018. The text was updated in March 2019 to include tips, techniques, and FAQ’s. New images and more thorough instructions were added in April 2022.
