top of page
  • Writer's pictureCaroline

Mini Lemon Cupcakes

Photo by Daniel Williams

Moist, flavorful, and packing a citrus-y punch, this dessert pairs well with tea - heavenly with a cup of Earl Grey or a delicate white tea. In the past, I have baked these little gems for tea-parties and receptions. This week, baking time was squeezed between teaching music lessons and packing for a trip.


1 cup butter

2 cups sugar

4 eggs

3 cups sifted cake flour

2 1/2 teaspoons baking powder

1/2 teaspoon salt

1 cup milk

1 teaspoon vanilla extract

1 teaspoon almond extract

1 teaspoon lemon extract (or lemon essential oil to taste)

1 Tablespoon lemon rind (optional)


3 cups powdered sugar

1 teaspoon vanilla

6 Tablespoons lemon juice (Fresh is best. Can add more if glaze is too thick.)

Photo by Daniel Williams


Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating well after each addition.

Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix after each addition. Stir in flavorings and rind.

Spoon into greased mini-muffin tins, filling each 3/4 full. Bake at 375 for 10 minutes or until wooden pick inserted in center comes out clean. Cool on wire racks. Once completely cool, spoon glaze over.

yield: 60 mini muffins

Photo by yours truly

note: The ones in my photos are overdone. #realtalk Remember what I said about doing them between music lessons, packing, and taking care of the baby? Yeah. They may have been just a tad bit neglected. Just watch them closer in the oven than I did this time. :)

bottom of page