Is “How to Make Lemon Mini Cupcakes” a strange post?
I’ve found changing the pan size, doubling or halving a recipe makes a difference when baking. As does, whether your pan is bright and shiny or dark.
Besides, tips on How to Make Lemon Mini Cupcakes I also have included the exact recipe, I used below for these beauties as well as the creamy Lemon Cream Cheese Frosting. I could eat it with a spoon and forego the cake!
I was asked to participate in a virtual baby shower. Yep, her life’s about to change. π Although going from one child to two children isn’t bad as going from none to one. But, she has a daughter now and boys are entirely different!
To see all the recipes for our shower, jump past the recipe to the end of this post and click on the recipe titles!
How to Make Lemon Mini Cupcakes
- First, mini cupcakes are about 1/3 the size of regular cupcakes. They use about 1 heaping tablespoon of batter.
- One heaping tablespoon should fill your muffin tin about 2/3 full.
- Also, I found a small spring release scoop that’s the perfect size. By using this, I get the mini cupcakes the exact same size every time. If you’re searching online, look for ice cream scoops or cookie scoops.
- Mini cupcakes cook much quicker than regular cupcakes. They can take from 14 to 18 minutes depending on the density of your batter. For my Lemon cupcakes, I baked them exactly 16 minutes.
More tips
- Next, start checking your cupcakes at 14 minutes.
- Test your cupcakes with a small wooden pick. Carefully insert the pick in the center of the cupcake, if it comes out clean or with dry crumbs the cupcake is done.
- Furthermore, allow the cupcakes to cool in the pan for 2 minutes before carefully removing them to cool completely on a wire rack.
- Finally, frost after the mini cupcakes have completely cooled.

How to Make Lemon Mini Cupcakes
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Save To Your Recipe BoxIngredients
LEMON CUPCAKES
- 3/4 cup vegetable oil
- 2 cup sugar
- 4 large eggs
- 3 ounces lemon Jello gelatin
- 3 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup fresh squeezed lemon juice zest your lemon first for the frosting
- 3/4 cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
LEMON CREAM CHEESE FROSTING
- 8 ounces cream cheese softened
- 1/2 cup butter softened
- 2 teaspoons lemon zest
- 1 teaspoon lemon extract
- 4 cups confectioners' sugar sifted
1 and 1/2
tablespoons whole milk more if needed to thin the icing out
Instructions
- Preheat oven to 350 degrees F.
- Place cupcake liners in muffin tins.
- Add eggs one at a time beating well after each addition.
- In another bowl, combine dry gelatin, flour, baking powder and salt.
- Add flour mixture and buttermilk alternately, beginning and ending with flour mixture. Mix until combined.
- Add vanilla and lemon extract and lemon juice, stir to combine.
- Using a 1 tablespoon spring release scoop, fill cupcakes with batter 2/3 full.
- Bake 14 to 18 minutes or until wooden pick inserted in center of cupcake comes out clean.
- Allow cupcake to cool completely then frost.
LEMON CREAM CHEESE FROSTING
- Add lemon zest, lemon extract and milk and beat.
- Slowly add confectioners' sugar until smooth.
- Add more milk 1 teaspoon at a time if consistency is too thick.
- Frost by hand or use a #12 round decorating tip.
- Decorate with sprinkles if desired.
- Refrigerate up to 3 days.
Notes
Nutrition
Also, I hope my tutorial has helped you. Below, you can find more cupcake recipes.
Oreo Frosted Chocolate Cupcakes
more virtual baby shower recipes
Krispy Kreme Pie by Wine and Glue
How to Make Lemon Mini Cupcakes by Call Me PMC
Brown Sugar Butterscotch Bundt Cake by Layers of Happiness
Double Chocolate Cups by Diary of a Recipe Collector
Strawberries and Cream Skillet Cobbler by Taste and Tell
Paleo Blueberry Coconut Cupcakes by Food Faith Fitness
Blueberry Coconut Protein Pops by Capturing Joy
Strawberry Pretzel Salad Dip by Crazy for Crust
Creamy Lemon Angel Cake Roll by Yummy Healthy Easy
Strawberry & Cream Profiteroles by Lemons for Lulu
Dirt Cake by In Katrina’s Kitchen
Mini Pineapple Upside Down Trifles by Life, Love, and Sugar
S’mores Frappuccino Cupcakes by Inside BruCrew Life
Butterfinger Cupcakes by Six Sisters’ Stuff
Brookie Bars by It Bakes Me Happy
Carrot Cake Cupcakes by Beyond Frosting
Blueberry Pie Cheeseball by Mom On Timeout
No-Bake Blueberry Cheesecake Mousse by Heather’s French Press
Lemon Berry Fruit Kabobs by Crumbs and Chaos
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MyKetoPartner says
Easy. I really appreciate it taking your time giving tips and ways how to make cupcakes.
Martina says
I love your recipes! I was wondering if you can use this to make a cake instead of cupcakes?
Paula says
Thank you! Yes, it should make 9×13 or three 8-inch cake layers
Barbara Roberts says
I absolutely love your recipes! I also understand every step because you explain it so well, thank you for sharing!
Paula says
Thank you so so much!!!
Lisa @ Cooking with Curls says
Those are so adorable, Paula!!
Jaren (Diary of a Recipe Collector) says
Those are the cutest!
Deborah says
Lemon is my all-time favorite – I need these!!
Jocelyn @BruCrew Life says
Oh, those are the cutest little mini cupcakes! And I love all your baking tips for them!
Julianne @ Beyond Frosting says
I love all things that are mini desserts!
Nora @ Savory Nothings says
Ooooh I’ve been thinking about getting a mini muffin pan! Thanks for your handy tips – I would probably have ruined loads of batches without them! Your lemon mini cupcakes are sooo cute!! And so great for a baby shower π
Dorothy @ Crazy for Crust says
These look like perfection Paula! Thanks for doing the shower with me!
Ashton Swank says
These cupcakes are darling and sound delicious too! Thank you so much for making me feel so special today!!!
heather @french press says
mini cupcakes are perfect baby shower food! and they are SO cute Paula
Emily says
How cute are these little cupcakes Paula, great favors!