Zesty Mini Lemon Cupcakes with Homemade Frosting

Zesty Mini Lemon Cupcakes with Lemon Frosting


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End your day off right with these tangy bite-sized cupcakes. Citrus is infused in both the cupcake and the frosting to make this an extra-tasty treat.

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Time needed

20 min preparation + 12 min cooking

Serving Size / Yield

36 servings


  • 1 C. all-purpose flour
  • 1 tsp. baking powder
  • ½ C. plain or lemon Greek yogurt
  • ½ salt
  • ¼ C. milk
  • 1 Tbs. fresh lemon juice
  • 1 Tbs. fresh lemon zest
  • 1 tsp. vanilla extract
  • 1 stick of unsalted butter, room temperature
  • ¾ C. sugar
  • 2 large eggs
  • For Lemon Frosting
  • 3 C. powdered sugar
  • 1/3 C. butter, room temperature
  • 3 Tbs. lemon juice
  • 1 tsp. lemon zest

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Preheat oven to 350 degrees. Line a 36 cupcake pan with liners. In a medium mixing bowl, whisk together flour, baking powder, salt. In another mixing bowl mix yogurt, milk, lemon juice, lemon zest and vanilla. In a large mixing bowl or a stand-alone-mixer, beat butter and sugar on high until fluffy for about 2 minutes.

Reduce speed to medium. Add eggs one at a time and beat well after each. Scrape the sides of the bowl with spatula to ensure batter is well mixed.
Reduce speed to low. Alternate adding small portions of flour mixture and wet ingredients. Mix until combined, but still have lumps. Begin folding batter so dry ingredients are not visible, but still contain small lumps. Be careful to not overmix.
Evenly distribute into cupcake liners about ¾ of the way full. Bake for 10-12 minutes.

In a mixing bowl, beat butter, lemon zest and lemon juice on medium for 30 seconds. Gradually beat in powdered sugar until it is all combined. Beat for 2-3 minutes until it is light and fluffy.

Test by spearing the middle with a toothpick. If clean, cupcakes are ready. Remove cupcakes and cool for 15 minutes before frosting. Frost and serve.

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