Mini Lemon Drop Cupcakes: Easy Recipe for a Zesty Treat
These Mini Lemon Drop Cupcakes are a delightful treat, bursting with zesty lemon flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 mini cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup buttermilk
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with mini cupcake liners.
- In a mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs, buttermilk, lemon juice, and lemon zest, and mix until well combined.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fill each cupcake liner about 2/3 full with the batter.
- Bake for 12-15 minutes or until a toothpick inserted comes out clean.
- Allow to cool before serving.
Notes
- For extra sweetness, frost with a lemon buttercream frosting.
- These cupcakes can also be topped with lemon glaze for an added zing.
Nutrition
- Serving Size: 1 cupcake
- Calories: 120
- Sugar: 15g
- Sodium: 80mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg