Lemon Vanilla Mini Cupcakes

Today’s an exciting day for a couple of reasons. First of all, today’s my 27th birthday! I’m one of those people that loves celebrating birthdays (mine and others), so I’m looking forward to having all kinds of fun today. I’ll probably write more thoughts on being 27 tomorrow (you can see my post on turning 26 here, if you want).

Secondly, today’s exciting because it’s my first post as part of The Secret Recipe Club! The idea is that you’re assigned a blog each month, and you choose one of their recipes to make and post about. Fun, right? I was assigned Manu’s Menu, which has quickly become one of my favorite new food blogs. Her recipe index is amazing, and I found myself clicking on tons of different recipes and adding them to my “to make” list. Seriously, I’m dying to try this Garlic Naan. Manuela specializes in authentic Italian food, which had me drooling, and it made my choice of what to make especially hard!

I finally settled on her Vanilla and Lemon Mini Cupcakes for a couple of reasons. Firstly, because we were going to a Walking Dead premiere party, and I needed a dessert to bring, and secondly, because at the time I made them, it was just a few days before my birthday, and nothing goes with birthdays like cake! Most of you know how much I love vanilla, so these cupcakes are my dream come true. The cake part is a little spongy, and perfectly full of vanilla flavor, while the frosting has a nice balance of lemon and vanilla. All in all, these little treats were a big hit, and I can’t wait to try more of Manuela’s recipes!

Printable Recipe
Makes about 40 mini cupcakes

for the cupcakes:
1 1/2 cups flour
1 tsp baking powder
1/4 tsp salt
1/2 cup butter, softened
1 cup plus 2 tbsp brown sugar
2 eggs, at room temperature
1 tsp vanilla
1/2 cup buttermilk
2 tbsp milk

for the frosting:
1/2 cup butter, softened
1 cup powdered sugar
1 tsp lemon extract
1 tsp vanilla extract
4 drops yellow food coloring

In a large bowl, whisk together the flour, baking powder, and salt, then set aside.

Beat together the brown sugar and butter.

Beat in the eggs, one at a time, then add in the vanilla.

Beat in the flour mixture, the buttermilk, and the milk by alternating with 1/3 of the flour mixture, 1/2 of the buttermilk, and 1/2 of the milk. Repeat with the next 1/3 of the flour mixture, the rest of the buttermilk, and the rest of the milk. Finish by adding in the last of the flour mixture.

Line a mini muffin pan with liners, then use a small scoop to evenly distribute the batter between the cups.

Bake at 330 for about 15 minutes, or until a toothpick inserted in the center of the cupcakes comes out clean.

Allow the cupcakes to cool in the pan for 10 minutes, then transfer to a wire rack to fully cool. Meanwhile make the frosting by beating together the butter, powdered sugar, lemon extract, vanilla extract, and food coloring.

Once the cupcakes have cooled, put the frosting in a bag with desired tip and frost.
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Adapted from Manu’s Kitchen


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