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March 26, 2019

Small Batch Double Lemon Cupcakes

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Lemon and spring are synonymous. These small batch double lemon cupcakes are the perfect springtime treat. Serve them for a ladies lunch, baby or wedding shower.

This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of recipes. All opinions are mine.

Small batch double lemon cupcakes are perfect for a small spring gathering.

When I think of spring desserts, I think of lemon. It’s such a bright and fresh flavor but one you either love or you don’t. Since only part of my family enjoys lemon, these small batch double lemon cupcakes are perfect. They also make a fabulous dessert for a spring girls luncheon. Who doesn’t love to get their own dessert and it’s great portion control.

Small batch double lemon cupcakes.

Isn’t the cupcake topper cute! It’s an easy way to let guests know the cupcake flavor if you put them on a buffet. If you’d like to make them, it’s really easy. Print the page, cut them around the border or use a scrapbook punch. Tape them to toothpicks. There are enough on the printable to make them double-sided. If you choose to do so, use double stick tape. 

Small batch double lemon cupcake topper

 
@FamTable Lemon Cupcake Topper Printable

Small batch double lemon cupcakes in a 6-cup muffin tin.

While you don’t need a six cup muffin tin, you can certainly use as 12 and only fill 6, I like to use the correct pan for the task. My breakfast egg bites also uses a six cup muffin pan. You can also read about why this muffin pan, which was my grandmother’s, is split.

Lemon extract for small batch double lemon cupcakes.

If you love lemon, you know they can be really tart. That’s part of the reason I used Adams lemon extract in the cupcake and fresh lemon zest and juice in the buttercream. Taste the buttercream as you go along. If the lemon you are using is rather tart, you may want to add a bit more confectioners’ sugar. Just do so a little at a time so it doesn’t become too sweet.

Candied lemon peel makes an impressive garnish.

I thought the finished cupcakes needed something else. I learned to make candied citrus in a class I took at Sur la Table and thought it would be the perfect garnish. It’s easier to use slices then cut them with kitchen shears to make the wedge. If you try to candy smaller pieces, you risk disintegrating the membrane leaving you with only peel. The small wedges look like glass. I love using my Swiss Diamond pan because when you make a sugar water it’s messy and sticky. The Swiss Diamond pan cleans up nicely. 

Small Batch Double Lemon Cupcakes

Small Batch Double Lemon Cupcakes

Yield: 6
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

This recipe makes only 6 cupcakes. Perfect for individual desserts or when you only want a few.

Ingredients

Cupcakes

  • 4 tablespoons butter, softened
  • 1/4 cup sugar, I used Dixie Crystals
  • 1 egg
  • 3 ounces milk
  • 1/2 teaspoon Adams Lemon Extract
  • 1 teaspoon baking powder
  • 2/3 cup flour
  • 1/2 cup unsalted butter, room temperature
  • 2 cups confectioners' sugar, I used Dixie Crystals
  • 1 tablespoon lemon zest
  • 1 1/2 tablespoon fresh squeezed lemon juice
  • 1 - 2 teaspoons milk

Instructions

  1. Preheat oven to 350 degrees F. Line a 6-cup muffin tin with cupcake liners. Set aside.
  2. Whip butter at medium speed with electric mixer. Add sugar and mix until well combine and light in color. Add egg, milk and Adams lemon extract.
  3. With mixer on lowest speed, add flour and baking powder. Mix just until combined but batter is smooth, scraping down sides once.
  4. Divide batter evenly among muffins wells and bake for 20 - 23 minutes or until toothpick inserted in center comes out clean. Remove from oven and cupcake pan to cooling rack.
  5. Once completely cool, frost with lemon buttercream. Garnish with candied lemon wedges.

Prepare lemon buttercream:

  1. In a mixing bowl, beat butter until fluffy. Add lemon juice and zest. Gradually add confectioners' sugar, scraping down sides. Add milk. You may need more milk depending on consistency. You want to be able to spread it on the cupcakes.

Notes

To make candied lemon:

Slice lemon paper thin, a mandoline works well for this task. In a saucepan combine 1 cup of water and 1 cup of Dixie Crystals sugar. Bring mixture to a boil and add lemon slices. Reduce heat and simmer until slices are translucent. Be patient, this could take 30 minutes or longer, depending on the thickness of the slices. Remove to a cooling rack and let dry overnight. They will not dry completely but will be firm.

© Ellen Folkman and Family Around the Table
Cuisine: American / Category: cupcakes
Small batch double lemon cupcakes are perfect for a brunch gathering.

 

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Small batch double lemon cupcakes are perfect for a small spring gathering. #SpringSweetsWeek #ad

 

 

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Related

Filed Under: Company Worthy, Desserts and Sweets Tagged With: buttercream, cupcakes, lemon

Reader Interactions

Comments

  1. Teri@The Freshman Cook says

    April 13, 2019 at 11:15 pm

    These look lovely, and I love the candied pieces. They are so cute! The printables put these cupcakes over the top!

    Reply
  2. Anne Lawton says

    April 9, 2019 at 6:59 am

    Small batch is a great idea! I love the addition of the candied lemon on top too!

    Reply
  3. Liz @ Books n' Cooks says

    April 4, 2019 at 6:58 pm

    I agree with you – lemon screams spring to me. The cupcakes look wonderful, especially with that candied lemon on top!

    Reply
  4. Erin Vasicek says

    April 4, 2019 at 8:56 am

    The candied lemon on top is the perfect touch.

    Reply
  5. Hannah Lewis says

    April 4, 2019 at 8:24 am

    What a beautiful spring dessert!

    Reply
  6. Cheese Curd In Paradise says

    March 28, 2019 at 7:27 am

    The candied lemon is so pretty on top! I love that these are small batch as well and I don’t end up with 2 dozen cupcakes! Can’t wait to try it!

    Reply
  7. Christie says

    March 27, 2019 at 12:03 pm

    That topper looks ADORABLE!! And the cupcakes look so moist and delicious. I have lemons…

    Reply
  8. Derrick Johnson says

    March 27, 2019 at 11:49 am

    This recipe is absolutely fantastic! My family would love these Lemon Cupcakes !

    Reply
  9. Naveen Sohail says

    March 27, 2019 at 4:34 am

    What delicious cupcakes and love the presentation idea.

    Reply
  10. Terri Steffes says

    March 27, 2019 at 12:48 am

    Spring says lemon to me too, and I think it is because that is when my grandmother started making her lemonade. It was so delicious. I haven’t had anything like it before.

    Reply
  11. Jaida ~ Sweet Beginnings says

    March 27, 2019 at 12:47 am

    I am in-love with all things lemon, and these being small batch makes it all the better!

    Reply
  12. Carlee says

    March 26, 2019 at 9:14 pm

    I need to start baking in smaller batches like this! What a perfect treat without being too much. The printable is so cute too!

    Reply
  13. Hezzi-D says

    March 26, 2019 at 8:43 pm

    These are lovely and I love the candied lemon on top!

    Reply
  14. Jan Thomas says

    March 26, 2019 at 7:18 pm

    I truly have a love for lemon and these look so light and perfectly lemony!

    Reply
  15. Wendy Klik says

    March 26, 2019 at 6:08 pm

    I’m always happy for small batch recipes. Sometimes it is dangerous for me to have goodies left after serving.

    Reply
  16. Kate says

    March 26, 2019 at 1:42 pm

    Small batches are my favorite – they’re perfect for everyday celebrations!

    Reply
  17. Valentina | The Baking Fairy says

    March 26, 2019 at 1:30 pm

    These lemon cupcakes sound absolutely delightful! I love that candied lemon on top!

    Reply
  18. kallee says

    March 26, 2019 at 1:04 pm

    A small batch of cupcakes sounds wonderful. I love the flavor of lemon in desserts.

    Reply

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About Me

I'm Ellen, a freelance writer, recipe developer and former correspondent for the Tampa Bay Times where I wrote a regular TASTE section feature as well as reviewed cookbooks for more than 15 years. My Mom and my kids are the inspiration for Family Around the Table. My Grandmother too. I remember my Grandmother making fresh pasta for dinner. She was from Italy and a very good cook so I come by my love of cooking naturally. My Mom inherited her cooking skills too.

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