Imagine biting into a perfectly crafted mini cake that bursts with bright, tangy lemon flavor, so light and delicate it practically melts in your mouth! These adorable Lemon Mini Cakes with Lemon Buttercream Frosting are not just a dessert - they're a miniature celebration of sunshine and sweetness that will transform your ordinary day into an extraordinary culinary experience. Whether you're hosting a brunch, looking for a crowd-pleasing dessert, or simply craving something refreshingly delicious, these mini cakes are about to become your new obsession.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 mini cakes
Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/4 cup lemon juice
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup powdered sugar
- 2 tbsp lemon zest
- 2 tbsp milk
Instructions
- Preheat your oven to 350°F (175°C). Grease a mini cake pan or line it with mini cupcake liners to prevent the cakes from sticking.
- In a medium mixing bowl, combine 1 cup of all-purpose flour, 1 tsp of baking powder, and 1/4 tsp of salt. Whisk these dry ingredients together until well combined.
- In a large mixing bowl, cream together 1/2 cup of softened unsalted butter and 1/2 cup of granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.
- Add 2 large eggs, one at a time, to the butter-sugar mixture, beating well after each addition to ensure they are fully incorporated.
- Mix in 1/4 cup of lemon juice and 2 tbsp of lemon zest into the wet ingredients, blending until just combined.
- Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; a few lumps are fine.
- Using a spoon or a small ice cream scoop, evenly distribute the batter into the prepared mini cake pan, filling each cavity about 2/3 full.
- Bake in the preheated oven for about 12-15 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Keep an eye on them to avoid overbaking.
- Once baked, remove the mini cakes from the oven and let them cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool completely.
- While the cakes are cooling, prepare the lemon buttercream frosting. In a mixing bowl, beat together 1 cup of powdered sugar, 2 tbsp of softened unsalted butter, and 2 tbsp of milk until smooth and creamy.
- Add an additional 1 tbsp of lemon juice and 1 tbsp of lemon zest to the frosting mixture, and beat until fully combined and fluffy. Adjust the consistency with more milk or powdered sugar as needed.
- Once the mini cakes are completely cooled, use a piping bag or a spatula to frost each mini cake generously with the lemon buttercream frosting.
- Optional: Garnish the frosted mini cakes with additional lemon zest or a slice of lemon for an extra touch of flavor and presentation.
- Serve the lemon mini cakes at room temperature and enjoy your delightful creation!
Tips
- • Use room temperature ingredients to ensure smoother mixing and better cake texture • Zest your lemons before juicing for maximum flavor extraction • Don't overmix the batter - this can lead to tough, dense cakes • Use a light hand when filling mini cake pan cavities to ensure even baking • Allow cakes to cool completely before frosting to prevent melting • For extra lemony punch, consider adding a small amount of lemon extract • Invest in a good quality mini cake pan or silicone mold for perfect shapes • Store unfrosted cakes in an airtight container to maintain moisture • For a professional look, use a piping bag with a star tip when applying frosting
Nutrition Facts
Calories: 244kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 40mg
