Mini Lemon Drop Cakes

These Mini Lemon Drop Cakes are soft, moist, and bursting with bright citrus flavor! Made with fresh lemon juice and zest, these bite-sized treats are topped with a sweet, tangy glaze that melts in your mouth. Perfect for parties, afternoon tea, or whenever you’re craving a little sunshine in dessert form!

Why You’ll Love This Recipe

• Soft, fluffy, and full of fresh lemon flavor.
• Easy to make in mini muffin tins or silicone molds.
• Topped with a sweet, tangy lemon glaze.
• Perfect for parties, brunch, or gifting.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Mini Cakes:

• Unsalted butter, softened
• Granulated sugar
• Eggs
• Lemon zest
• Lemon juice (freshly squeezed)
• Vanilla extract
• All-purpose flour
• Baking powder
• Salt
• Buttermilk (or milk with a splash of lemon juice)

For the Lemon Glaze:

• Powdered sugar
• Lemon juice
• Milk (for desired consistency)

Directions

this recipe

1. Preheat & Prepare:

Preheat oven to 350°F (175°C). Grease or line a mini muffin tin with baking spray.

2. Make the Batter:

In a bowl, cream butter and sugar until fluffy. Add eggs one at a time, followed by lemon zest, lemon juice, and vanilla. In a separate bowl, whisk together flour, baking powder, and salt. Alternately mix dry ingredients and buttermilk into the wet ingredients, stirring until combined.

3. Bake:

Fill mini muffin cups ¾ full with batter. Bake for 10-12 minutes or until a toothpick comes out clean. Let cool for 5 minutes before transferring to a wire rack.

4. Prepare the Glaze:

Whisk together powdered sugar, lemon juice, and milk until smooth.

5. Glaze the Cakes:

Dip each mini cake into the glaze or drizzle over the top. Let set before serving.

Servings and Timing

• Servings: 24 mini cakes
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 25 minutes

Variations

• Extra Zesty: Add more lemon zest for stronger citrus flavor.
• Lemon-Poppy Seed: Stir in 1 tablespoon of poppy seeds.
• Gluten-Free: Use a 1:1 gluten-free flour substitute.
• Vanilla Lemon: Add a bit more vanilla for a mellow lemon-vanilla flavor.
• Stuffed Cakes: Fill with lemon curd for a surprise inside!

Storage/Reheating

• Room Temperature: Store in an airtight container for 2 days.
• Refrigeration: Keep in the fridge for up to 5 days.
• Freezing: Freeze unglazed cakes for up to 2 months. Thaw and glaze before serving.

FAQs

1. Can I use bottled lemon juice?

Fresh lemon juice is best, but bottled works in a pinch!

2. What’s the best way to make them extra moist?

Don’t overbake, and use buttermilk for extra tenderness.

3. Can I make these full-sized cupcakes?

Yes! Bake for 18-20 minutes instead.

4. How do I make the glaze thicker?

Use less milk or more powdered sugar.

5. Can I use a cake mix?

Yes! Add fresh lemon zest and juice to enhance the flavor.

6. How do I make a dairy-free version?

Use dairy-free butter and almond or oat milk.

7. Can I add a cream cheese frosting instead?

Absolutely! A lemon cream cheese frosting would be delicious.

8. What’s the best way to glaze them?

Dip the tops in glaze or drizzle with a spoon.

9. Can I make them ahead of time?

Yes! Bake and freeze unglazed cakes, then glaze before serving.

10. How do I keep them from sticking?

Use nonstick spray or line the tin with mini cupcake liners.

Conclusion

These Mini Lemon Drop Cakes are light, refreshing, and packed with citrusy goodness! Whether for a party, brunch, or just a sweet treat, these bite-sized delights will brighten any occasion. Try them today and enjoy a burst of lemony flavor in every bite!

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