Mini Lemon Cupcakes with Lemon Buttercream
Combine flour, baking powder, & salt in a small bowl. Set aside.
Beat butter & sugar to blend. Add eggs, vanilla, milk, zest, & lemon juice. Add flour gradually.
Fill a mini cupcake pan lined with paper inserts each about 2/3rds full with the batter.
Bake 15 minutes or until a toothpick inserted into the center comes out clean. Let cool.
Combine powdered sugar, butter, vanilla, milk, lemon zest, & juice in a mixer until well blended.
Top the cupcakes with the frosting using a piping bag & tip or a butter knife. Garnish with zest.
What you'll need
1 1/4 cups
All Purpose Flour
1 1/4 teaspoons
Baking Powder
1/4 teaspoon
1/4 cup (softened)
Unsalted Butter (for cupcakes)
3/4 cup
1 teaspoon
Vanilla Extract (for cupcakes)
1/4 cup
Whole Milk (for cupcakes)
1 tablespoon
Lemon Zest (for cupcakes)
1 tablespoon
Lemon Juice (for cupcakes)
4 cups
Powdered Sugar
1/2 cup (softened)
Unsalted Butter (for frosting)
1 teaspoon
Vanilla Extract (for frosting)
2 tablespoons
Whole Milk (for frosting)
1 tablespoon
Lemon Zest (for frosting)
1 teaspoon
Lemon Juice (for frosting)
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