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Vanilla and Lemon Mini Cupcakes

Vanilla and Lemon Mini Cupcakes - perfect with a hot cup of tea.

Prep Time
30 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 24
Course: Dessert
Cuisine: International

Ingredients

For the vanilla cupcakes
  • 1 ½ cups – 190 gms flour
  • 1 tsp baking powder
  • ¼ tsp sea salt
  • ½ cup – 115 gms unsalted butter at room temperature
  • 1 cup – 125 gms + 2 tbsp packed brown sugar
  • 2 eggs at room temperature
  • 1 tsp vanilla
  • ½ cup – 120 ml buttermilk
  • 2 tbsp milk
For the lemon icing
  • 125 gms – 4.4 oz. butter
  • 225 gms – 8 oz. icing sugar
  • lemon essence to taste
  • Yellow food coloring optional – I did not use any as my lemon essence was already coloured
  • Lemon zest to decorate

Instructions

To make the cupcakes
To make the lemon icing
To assemble the cupcakes

Notes

  • If needed, you can store the remaining buttercream in an air tight container and keep it in the fridge for up to 10 days or in the freezer for up to a few months. Just let it thaw/bring it back to room temperature and re whip it on a low setting before using it.