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Mini Lemon Cupcakes on a white tray over a wood backdrop
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5 from 5 votes

Mini Lemon Cupcakes with Lemon Buttercream Icing

These 2 bite Mini Lemon Cupcakes with Lemon Buttercream Frosting are small, but pack a fresh lemony punch!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Dessert
Cuisine: American, Vegetarian
Servings: 24 mini cupcakes
Calories: 185kcal


Mini Lemon Cupcakes

Lemon Buttercream Icing

  • 4 cups powdered sugar
  • 1/2 cup butter * softened
  • 1 teaspoon vanilla extract
  • 2 tablespoons whole milk
  • 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. 
  • In the bowl of an electric mixture, add the butter and sugar and mix until combined.  
  • Add the eggs, then the vanilla, whole milk, lemon zest, and 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.
  • 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.


  • 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 air-tight container for up to 3 months. Allow it to thaw in the refrigerator before using.
** Nutritional information is an estimate and may vary.


Serving: 1mini cupcake | Calories: 185kcal | Carbohydrates: 31g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 29mg | Sodium: 82mg | Potassium: 38mg | Sugar: 26g | Vitamin A: 200IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 0.4mg