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Small Batch Lemon Cupcakes

Looking for a delightful, small-batch dessert that’s bursting with fresh lemon flavor? These Small Batch Lemon Cupcakes are the perfect solution! Easy to make, light, and fluffy, each bite is a tangy treat topped with luscious lemon buttercream. Perfect for satisfying a sweet tooth without the need for a large batch.

Lemon cupcakes with lemon frosting.

Small Batch Lemon Cupcakes Recipe

These small batch lemon cupcakes are ideal for any occasion, whether it’s a small gathering or just a personal treat.

Made with simple ingredients, they deliver a punch of citrusy goodness that’s perfectly balanced with a sweet, creamy lemon frosting.

To achieve the perfect lemon flavor, these cupcakes use both lemon juice and zest. The zest is rubbed into the flour to release its natural oils, enhancing the lemony aroma and taste.

The butter, sugar, and more lemon zest are creamed together to create a light, airy texture, while a touch of milk, oil, and lemon juice keeps the cupcakes moist and tender!

How Many Is a Batch of Cupcakes?

A batch of cupcakes typically refers to a standard recipe that yields 12 cupcakes. However, batch sizes can vary depending on the recipe. Some recipes may yield fewer cupcakes, such as 6 or 9, while others may yield more, such as 24 or 36.

How Long To Bake 6 Cupcakes?

For this small batch of lemon cupcakes, the bake time is 18-20 minutes. However, the baking time for 6 cupcakes can vary depending on the recipe and oven temperature. As a general guideline, bake 6 cupcakes at the same temperature specified in the recipe for a full batch, but check for doneness a few minutes earlier than the recommended time.

Making lemon cupcake batter.

Expert Tips

  • Room Temperature Ingredients: Ensure that the butter, eggs and milk are at room temperature before starting. This improves their ability to emulsify, resulting in a smoother, more cohesive batter.
  • Avoid Ovemixing: Avoid overmixing the cake batter after adding the dry flour ingredients to keep the cake light, tender, and moist.
  • How to check the cake is baked: Test the cake’s doneness by inserting a toothpick into the center. If it comes out clean or with a few moist crumbs clinging to it, the cake is ready.
Lemon cupcake assembly.

Why Are My Cupcakes Dense?

Several factors can contribute to dense cupcakes. Overmixing the batter can develop too much gluten, resulting in a dense texture. Using too much flour or not enough leavening agents like baking powder can also cause density. Additionally, overfilling the cupcake liners or baking at too low a temperature can lead to dense cupcakes.

Day of Baking

Delight in a day of baking with these hand-picked recipes designed to bring variety to your day including these lemon cupcakes for afternoon tea!

Breakfast: Scones With Jam and Cream

Morning Snack: Chocolate Covered Walnuts

Decadent Dessert: Lemon Coconut Oat Slice

Cozy Beverage: Decadent Hot Chocolate

Small batch lemon cupcakes.

How To Store Lemon Cupcakes

Store: In an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. Bring refrigerated cupcakes to room temperature before serving for the best texture and flavor.

Freeze: Unfrosted cupcakes can be frozen for up to 3 months. Wrap each cupcake individually in plastic wrap and place them in a freezer-safe bag. Thaw overnight at room temperature, then add frosting.

Fresh lemon small batch cupcakes.

If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x

Small batch lemon cupcakes with fresh lemon.

Small Batch Lemon Cupcakes

Samantha Pickthall
Enjoy these easy and delicious Small Batch Lemon Cupcakes. Light, fluffy, and topped with tangy lemon buttercream.
No ratings yet
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 6 regular cupcakes
Calories 431 kcal

Ingredients
 
 

Lemon Cakes

  • 3/4 cup (115g/4 oz.) all-purpose flour, scoop & leveled
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 2 Tbsp lemon zest
  • 70 g unsalted butter, softened to room temperature
  • 1/3 cup granulated sugar
  • 1 Tbsp lemon zest
  • 1 large egg, at room temperature
  • 1/4 cup whole milk, at room temperature
  • 2 Tbsp extra virgin olive oil
  • 1 Tbsp lemon juice
  • 1 tsp vanilla extract

Lemon Buttercream Frosting

  • 40 g unsalted butter, softened to room temperature
  • 1 3/4 cups (250g/8.8 oz.) powdered sugar
  • 2 Tbsp lemon juice

Instructions
 

Lemon Cakes

  • Preheat the oven: Preheat oven to 356ºF (180ºC). Line a muffin/cupcake baking pan with regular sized paper cups. This recipe makes 6 regular sized cupcakes.
  • Prepare the dry ingredients: In a medium size mixing bowl, add flour, baking powder, and salt. Whisk until well combined.
  • Rub lemon zest: Add the lemon zest to the flour mixture. Using your hands, rub the zest into the flour to release the natural oils of the lemon. Set aside.
  • Beat the butter: In a separate large mixing bowl, using either electric hand beaters or a stand mixer with the paddle attached, add softened butter to the bowl. Beat butter for a few seconds to break it up and it begins to turn creamy. This makes it easier on your beater when the sugar is added.
  • Cream the butter and sugar: Add sugar and lemon zest and beat with the butter for 1 minute until pale and creamy. Scrape down the sides.
  • Add the egg: Add egg and beat for 15 seconds.
  • Incorporate the wet ingredients: Pour in milk, oil, lemon juice and vanilla. Beat for 20 seconds until well combined. Scrape down the sides again.
  • Combine with dry ingredients: Add the dry flour mixture and beat until incorporated. Ensure not to over-beat, just until the flour has combined then turn off the beater. If some excess flour is still visible around the sides of the bowl, gently fold it in with a spatula.
  • Fill the cupcake liners: Spoon and evenly distribute the batter into the paper cups, filling each 3/4 of the way full. The batter will make 6 even cupcakes.
  • Bake the cupcakes: Bake for 18-20 minutes or until a toothpick inserted into the middle comes out clean and they’re lightly golden.
  • Cool the cupcakes: Remove from oven and allow cupcakes to cool in pan for 5 minutes. Carefully transfer to a wire rack to cool completely.

Lemon Buttercream Frosting

  • Beat the butter: In a large mixing bowl, using either electric hand beaters or a stand mixer with the paddle attached, add softened butter to the bowl. Beat butter for a few seconds to break it up and it begins to turn creamy.
  • Make the frosting: Add powdered sugar and lemon juice. Beat until well combined, about 1 minute.
  • Prepare the piping bag: Prepare a piping bag fitted with a medium-sized closed star nozzle. Fill the bag with the buttercream and pipe it onto the cupcakes. Enjoy!

Notes

  • Store: In an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. Bring refrigerated cupcakes to room temperature before serving for the best texture and flavor.
 
  • Freeze: Unfrosted cupcakes can be frozen for up to 3 months. Wrap each cupcake individually in plastic wrap and place them in a freezer-safe bag. Thaw overnight at room temperature, then add frosting.

Nutrition

Calories: 431kcalCarbohydrates: 60gProtein: 3gFat: 21gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 68mgSodium: 115mgPotassium: 128mgFiber: 1gSugar: 46gVitamin A: 516IUVitamin C: 7mgCalcium: 57mgIron: 1mg
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