What’s easy to make and even easier to eat?

Mini Lemon Cream Cheese Cupcakes

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Lots of lemon: grated rind, juice, and lemon extract.

 

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I tried one batch in the greased pan, and another using papers. There really wasn’t a difference…I was trying to get a crisper edge but it just wasn’t happening.

 

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So sorry…it’s out of focus!

 

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MINI LEMON CUPCAKES
Recipe Type: Dessert or Tea or Anytime
Author: Libby via Taste of Home
Prep time:
Cook time:
Total time:
Serves: 6 dozen
Ingredients
  • 1 1/2 cups butter, softened
  • 1 package, 8 oz., of cream cheese, softened
  • 2 1/4 cups sugar
  • 6 eggs
  • 3 Tbl. lemon juice
  • 2 Tsp. Lemon Extract
  • 1 Tsp. Vanilla Extract
  • 1 1/2 tsp. grated lemon peel
  • 3 cups flour
  • Glaze:
  • 5 1/4 cups confectioners sugar
  • 1/2 cup + 3 Tbl. milk
  • 3 1/2 Tsp. Lemon Extract
Instructions
  1. In large bowl, cream the butter, cream cheese and sugar until light and fluffy.
  2. Add eggs, one at a time, beating well after each addition.
  3. Beat in the lemon juice, extracts and lemon peel.
  4. Add flour; beat just until moistened.
  5. Fill greased miniature muffin cups two-thirds full.
  6. Bake at 325°  for 10-15 min or until toothpick comes out clean.
  7. Cool for 5 min. before removing cakes to a wire rack.
Notes
I cut the recipe in half: just halve all the ingredients. It made plenty! Two hints: a) don’t over mix b) bake until just barely done

Really, these were so easy to make and so yummy. I do wish the edges had turned brown and been a bit crispy…but no matter, all the lemon made up for that. I also tried decorating a few with dollops of red icing (this was just pre-Christmas) but no, I prefer them plain. They will disappear very quickly!

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