I made these mini lemon cupcakes for my annual Christmas cocktail party, and they were a HUGE hit! I wanted to try something a little different this year - no plain old vanilla or chocolate over here! Anyway, I thought the minis would be a great cocktail party size - gotta leave more room for cocktails right? HA.
I found the recipe online and will absolutely keep it in my back pocket! The lemon cake was so soft, and the lemon frosting gave it such a great citrus kick! Often times, cupcake recipes are built for the regular sized cupcakes and not the minis. You could use the same recipe, but have to judge the bake time on your own which we all know could end up a disaster. Over cooking the minis for even a minute and they are hard as a rock - ugh! But fear not, this recipe (bake time and all) is for mini cupcakes!
I got the cute little Santa-themed cupcake wrappers at Michael's, along with my new obsession - edible glitter hearts! They come in all colors - I picked the gold to accent the lemon colored frosting - absolutely love these! Check out the photos and recipe below!
Ingredients: (makes approximately 24 mini cupcakes)
For the vanilla cupcakes – recipe adapted from Sprinkle Bakes
1 ½ cups flour
1 tsp baking powder
¼ tsp sea salt
½ cup unsalted butter, at room temperature
1 cup packed brown sugar
2 eggs, at room temperature
1 tsp vanilla
½ cup buttermilk
2 tbsp milk
For the lemon icing
4.4 oz. butter
8 oz. confectioners sugar
Lemon extract (to taste)
Yellow food coloring (optional – I did not use any as my lemon essence was already coloured)
Lemon zest to decorate
To make the cupcakes
Preheat the oven to 165°C – 330°F and line muffin trays with muffins liners.
Combine the flour, baking powder and salt together in a bowl and set aside. Then cream the butter and brown sugar using an electric mixer fitted with a paddle attachment until pale and fluffy.
Add the vanilla and the eggs, one at a time, beating until well incorporated. Remember to scrape down the sides of the bowl as needed. Add the flour mixture in three batches, alternating it with two additions of buttermilk and milk. Beat until well combined
Put the batter into the lined muffin tray cups, filling each to 2/3. Bake for about 15 minutes (25 if you make bigger cupcakes). When cooked, let them cool down in the tray for 10 minutes, then put them on a wire rack to cool down completely.
To make the lemon icing
Beat the softened butter with an electric mixer fitted with a paddle attachment for a few minutes and then incorporate the icing sugar, lemon essence and the yellow food colouring (optional). Mix well.