How to make Lemon MIni Cupcakes

How to Make Lemon Mini Cupcakes

Using a spring release scoop to fill your mini cupcake cavaties will ensure your cupcakes are all the same size. They will cook uniformly as well. Watch carefully and check for doneness at the lowest suggested bake time. How to Make Lemon Mini Cupcakes provides easy tips and suggestions for making mini cupcakes as well as a bright lemon cupcake recipe.
Course Dessert
Cuisine American/Southern
Keyword cupcakes, lemon
Prep Time 15 minutes
Cook Time 16 minutes
Total Time 31 minutes
Servings 48 cupcakes
Calories 172kcal
Author Paula Jones



  • 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


  • 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


  • Preheat oven to 350 degrees F.
  • Place cupcake liners in muffin tins.
  • In the bowl, cream oil and sugar with a miser until fluffy.
  • 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.


  • In the bowl of a mixer, beat cream cheese and butter until smooth.
  • 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.


© All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.*If you're unable to find gelatin in your area, simply omit it from the reicpe. No substitution needed.


Calories: 172kcal | Carbohydrates: 25g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 28mg | Sodium: 68mg | Potassium: 35mg | Fiber: 1g | Sugar: 19g | Vitamin A: 154IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg