Lemon Mini Cupcake Recipe

Lemon Mini Cupcake Recipe Recipe

We're hosting a casual gathering with family friends today. I think cupcakes are the best ending to such an evening. I prepared butter-y mini-cupcakes made with a very light lemon-flavored genoise cake batter. To reinforce the flavor, I topped the cupcakes with lemon cream cheese frosting.

I love serving and eating cupcakes. You can make them for any occasion and they're an informal way to end a meal or to enjoy just as a snack. 

Ingredients

Yields: 28 mini cupcakes

1 cup all-purpose flour
10 tablespoons unsalted butter, + extra for greasing the pan
¼ teaspoon salt
1 cup superfine sugar
2 tablespoons raw honey
1 lemon, zested and juiced
2 whole eggs, at room temperature
1 scant teaspoon baking powder
1 teaspoon vanilla
2¼ cups powdered sugar
8 ounces cream cheese, at room temperature
10 tablespoons unsalted butter, at room temperature
2 tablespoons pink-colored sprinkle sugar


Directions

Preheat the oven to 410°F.

Note: Before starting the batter, make sure all the ingredients are at room temperature.

In a mixing bowl, beat the eggs with ½ cup sugar until they're pale yellow and foamy. Add the honey, lemon juice and vanilla.

In a bowl, combine the flour, salt and baking powder. Sift the dry ingredients. Using a spatula, add them to the egg mixture and stir well.

Cream the butter with the remaining sugar and add to the egg mixture. 

Place about 2 tablespoons of genoise dough into each of the spaces of two 18-cavity mini-muffin pans. 

Bake the muffins for 5 minutes at 410°F, then lower the temperature to 350°F and bake for another 6-8 minutes.

Remove from the oven and let cool completely.

While the cupcakes are cooling, combine powdered sugar, cream cheese, butter and lemon in a bowl. Use an electric mixer and beat until the texture is smooth and creamy.

Top the cupcakes with the cream cheese frosting and sprinkle with the pink sugar. 

Enjoy!


Tips

To guarantee quality baked goods, use the best quality butter you can find.

Published By: Jacqueline Pham on March 28, 2014.


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