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.
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.
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.
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.
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.
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.
- 4 tablespoons butter, softened
- ¼ cup sugar, I used Dixie Crystals
- 1 egg
- 3 ounces milk
- ½ teaspoon Adams Lemon Extract
- 1 teaspoon baking powder
- ⅔ cup flour
- ½ cup unsalted butter, room temperature
- 2 cups confectioners' sugar, I used Dixie Crystals
- 1 tablespoon lemon zest
- 1 ½ tablespoon fresh squeezed lemon juice
- 1 - 2 teaspoons milk
- Preheat oven to 350 degrees F. Line a 6-cup muffin tin with cupcake liners. Set aside.
- 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.
- With mixer on lowest speed, add flour and baking powder. Mix just until combined but batter is smooth, scraping down sides once.
- 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.
- Once completely cool, frost with lemon buttercream. Garnish with candied lemon wedges.
Prepare lemon buttercream:
- 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.
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.
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