Easter is just few days away and these super cute Mini Lemon Cupcakes decorated with jelly beans will brighten the table and surly bring a smile to everyone’s faces. Kids and adults will just love them!
These Mini Lemon Cupcakes are very lemony and tangy with sweetness coming through. Lemon and orange zest are added to the batter. The icing is made with 1 tablespoon of lemon juice mixed with melted butter and powdered sugar. To give them an extra zesty flavor I brushed a simple lemon sugar syrup on top of the baked cupcakes. Really easy and quick to make. You can bake the cupcakes and store them for about 2 days in a airtight container. Decorate them on a day of your party. The recipe makes 24 mini cupcakes or 12 standard size cupcakes.
To make the cupcakes, start by preparing the batter. In a bowl sift the flour, then add baking powder, baking soda, salt and sugar. Zest 1 lemon and 1 orange and add into a small saucepan together with butter and milk. Add heat and keep whisking until the butter melts, then slowly whisk the hot mixture into the flour mixture. When everything is well combined add 1 egg and 1 egg yolk and whisk again until smooth.
Using a small ice cream scoop transfer the batter into prepared mini muffin pan ( or standard size ) and bake 10-12 minutes ( or about 20 for the standard sized cupcakes) until a toothpick comes out clean. Let the cupcakes cool completely on a wire rack. Leaving any baked goods on the hot baking sheet keeps them baking and makes them dry out.
While the cupcakes are cooling down, prepare the simple lemon sugar syrup. In a small saucepan dissolve equal amounts of lemon juice and sugar, quarter cup of each. Brush the syrup onto the cooling cupcakes.
To make the lemon icing, in a small pot whisk together lemon juice and butter until it melts. Cool the mixture down and quickly whisk in the powdered sugar. It should be smooth. At that point you can add a drop or two of food coloring, if you wish. Leave the icing for about 5 minutes. It will thicken up and that’s what you want. The icing shouldn’t be too runny, you want it to stay on top of the cupcake and not drip down.
If the icing gets too thick warm it up for a minute or two, stirring all the time. If it’s too runny ( and doesn’t thicken after 10-15 minutes, whisk in more sugar, starting with 1 tablespoon at a time).
Decorate the cupcakes with the icing using an icing knife. Place some jelly beans on top. Serve.
- 1-1/3 cup unbleached, all-purpose flour
- 1-1/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup sugar
- 1/4 cup ( half a stick ) butter
- 2/3 cup milk
- zest of 1 lemon (1-1/2 teaspoon)
- zest of 1 orange (1-1/2 teaspoon)
- 1 egg
- 1 egg yolk
- 1/4 cup lemon juice
- 1/4 cup sugar
- 3/4 cup butter
- 3 tablespoons lemon juice
- 1-1/2 cups icing sugar
- food coloring (optional)
- jelly beans (optional)
- Preheat the oven to 350 degrees. Prepare 24 mini muffin pan cups or 12 standard size.
- In a medium bowl, sift the flour. Then add baking powder, baking soda, salt and sugar.
- In a small saucepan combine milk, butter, lemon and orange zests. Add heat. Whisk until the butter melts, then whisk the hot mixture into the flour mixture. Whisk in the egg and egg yolk until smooth.
- Fill up the prepared muffin cups with the batter. Bake 10-12 minutes for the mini cupcakes or about 18-20 for the regular ones. An inserted toothpick should come out dry. Cool the cupcakes on a wire rack.
- Lemon syrup: in a small pot mix sugar with lemon juice. Stir until sugar dissolves. Remove from heat. Using a small pastry brush coat each cupcake with the syrup 2-3 times.
- Lemon icing: in a small pot combine butter and lemon juice and stir until butter is melted. Remove from heat and whisk the icing sugar in 3 stages. If the icing appears too runny let it sit for 5-7 minutes and stir again. If it’s still too runny after additional 5 minutes whisk in more sugar (start with a 1-2 tablespoons). If it gets too thick warm it up gently stirring.
- Decorate the cupcakes with the icing and some jelly beans.
Recipe adapted from Williams-Sonoma “Desserts” book.