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Mini Lemon Cupcakes on a cake stand with a gray background.
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5 from 5 votes

Mini Lemon Cupcakes with Lemon Buttercream Icing

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.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Dessert
Cuisine: American, Vegetarian
Servings: 36 mini cupcakes
Calories: 124kcal


Mini Lemon Cupcakes

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


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.



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 minutesRemember, cupcakes are done baking when a toothpick inserted into the center comes out clean.
** Nutritional information is an estimate and may vary.


Serving: 1mini cupcake | Calories: 124kcal | Carbohydrates: 21g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 22mg | Potassium: 29mg | Fiber: 1g | Sugar: 17g | Vitamin A: 136IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg