MINI LEMON DROP CAKES
Indulge in a burst of citrus bliss with our irresistible Mini Lemon Drop Cakes. These bite-sized wonders pack a zesty punch, combining moist, tender cake with a tangy lemon glaze - all ready in just 15 minutes for a quick and delightful treat that's perfect for any occasion.
Ingredients
For the Cake:
- 1 1/2 cups (190g) all-purpose flour
- 1 cup (200g) granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (115g) unsalted butter, softened
- 2 large eggs
- 2 teaspoons grated lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon vanilla extract
For the Lemon Buttercream Frosting:
- 1 cup (200g) unsalted butter, softened
- 2 cups (400g) powdered sugar
- 2 teaspoons grated lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 1/2 teaspoon salt
- 2-4 tablespoons heavy cream or whole milk
For the Lemon Drop Filling:
- 1 cup (200g) powdered sugar
- 2 tablespoons freshly squeezed lemon juice
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (180°C). Line a mini muffin tin with paper liners.
- In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
- In a large bowl, using an electric mixer, beat the butter until creamy. Add the eggs one at a time, beating well after each addition.
- Beat in the lemon zest, lemon juice, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, beating until just combined.
- Divide the batter evenly among the mini muffin cups.
- Bake for 12-15 minutes, or until a toothpick inserted into the center of a cake comes out clean.
- Allow the cakes to cool completely in the pan.
- To make the lemon buttercream frosting, beat the butter until creamy. Gradually add the powdered sugar, beating until smooth and creamy.
- Beat in the lemon zest, lemon juice, and salt.
- Add the heavy cream or whole milk, starting with 2 tablespoons and adding more as needed, until the frosting reaches the desired consistency.
- To make the lemon drop filling, whisk together the powdered sugar, lemon juice, and salt until smooth.
- To assemble the mini lemon drop cakes, use a small cookie scoop or a spoon to create a hole in the center of each cake.
- Fill the hole with a small amount of lemon drop filling.
- Top the cake with a dollop of lemon buttercream frosting.
Notes
Tips and Variations:
- Use a high-quality lemon extract for the best flavor.
- Add a few drops of yellow food coloring to the batter to give the cakes a bright yellow color.
- Use a different type of citrus, such as lime or orange, for a different flavor profile.
- Top the cakes with a sprinkle of powdered sugar or a few slices of lemon for added decoration.
- Store the mini lemon drop cakes in an airtight container at room temperature for up to 3 days.
- Freeze the cakes for up to 2 months. Thaw at room temperature or in the refrigerator before serving.