| Level: | Easy |
| Total: | 1 hr 35 min |
| Active: | 20 min |
| Yield: | 48 mini cupcakes |
Ingredients
- 1 3/4 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 1/4 cups granulated sugar
- 1 1/2 sticks (12 tablespoons) salted butter, at room temperature
- 3 large eggs, at room temperature
- 1/3 cup whole milk
- 2 tablespoons lemon juice (lemon zest reserved for glaze)
- 2 tablespoons lime juice (lime zest reserved for glaze)
- 1 teaspoon lemon extract
- 2 1/2 cups powdered sugar
- 1/4 cup whole milk
- 2 tablespoons lemon zest
- 2 tablespoons lime zest
Instructions
- For the batter: Preheat the oven to 350 degrees F; line a mini cupcake pan with paper liners (use one 48-hole pan or two 24-hole pans).
- Sift together the flour, baking powder, baking soda and salt in a medium bowl and set aside.
- In the bowl of an electric stand mixer fitted with a paddle attachment, cream together the granulated sugar and butter until light and fluffy, 1 to 2 minutes. Add in the eggs one at a time, letting them incorporate fully between additions. With the mixer on low, add in half of the flour mixture, followed by the milk, and then the remaining flour mixture; let each incorporate fully before the next addition. Then mix in the lemon and lime juice and lemon extract.
- Using a scoop, fill each mini cupcake cup three-quarters full with batter. Bake until golden and cooked through, 12 to 14 minutes. Remove the cupcakes from the pan and allow them to cool completely.
- For the glaze: While the cupcakes are cooling, whisk together the powdered sugar, milk and lemon and lime zest in a bowl until smooth.
- Once the cupcakes have cooled, dip the top of each cupcake in the glaze, allowing the excess to drip back into the bowl. Chill the cupcakes in the fridge for at least 30 minutes. Serve cold and enjoy.
Nutrition Facts
| Serving Size | 1 of 48 servings |
| Calories | 93 |
| Total Fat | 3 g |
| Saturated Fat | 2 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 0 g |
| Sugar | 12 g |
| Protein | 1 g |
| Cholesterol | 20 mg |
| Sodium | 47 mg |
Reviews
These get a high rating from me, and I am known for my cupcakes! They have a tender pound cake type of texture, not crumbly, which my husband loved. Wonderful citrus flavor, and the glaze is delicious! I doubled up on the lemon and lime zest for the glaze. This is a nice change of pace from heavier buttercream frosting. A great summertime treat!
The FLUFFIEST lightest cupcake I ever made. Divine. Airy and light. I withheld 1/4 flour since the humidity likely helped make all the ingredients meld well together. I think this is also a great cupcake base. In addition i made these as regular cupcakes and used half the quantity of powdered sugar (I made from scratch)
Made these twice and they’re so light and delicious!
WOW! These are amazing. So light & flavorful. I made these for my very finicky hubby and now he asks for them all the time.
Sooo delicious! Super easy, zesty, and great for summer. Thank you Ree 🙂
I don’t have a mini muffin pan – can these be made as regular cupcakes?
OMG!!! So GOOD! This recipe will be a regular!
I made these for a friend and they were absolutely delicious and beautiful with the lemon and lime zest in the glaze!
I made these cupcakes, however made a slight change by accident and they were amazing! After beginning the process, I realized I had overlooked the lemon extract, so went to the pantry and found coconut extract so used that. Everyone loved them and we all decided that the coconut addition just made them so much better.
SUPER DELICIOUS! Made some mini and some regular, just cooked the regular ones longer. These really have an excellent lemon flavor. I used lemons from the tree in my back yard. Muy bueno.