These Lemondrop mini cupcakes with sweet lemon frosting are so cute and delicious! Rich, creamy and refreshing treat, perfect dessert choice for spring and summer. Plus, this recipe is so easy and simple to prepare! Following, read the instructions:
Ingredients:
For the Lemondrop mini cupcakes:
- ¾ cup cake flour
- 1 teaspoon baking powder
- A pinch of salt
- 1/2 cup honey
- ½ cup butter, melted
- 4 medium eggs
- 3 tablespoons freshly squeezed lemon juice (around 2 lemons)
- 1 tablespoon freshly grated lemon zest
For the sweet lemon frosting:
- ½ cup heavy cream
- 4 tablespoons raw honey
- 3 oz. cream cheese
- 2 teaspoons lemon juice
- 1 teaspoon freshly grated lemon zest, to sprinkle
Instructions:
- Preheat the oven to 350°F/ 180°C/Gas Mark 4. Line 24 mini-muffin baking cups. Set aside.
- Zest the lemons and then juice them; leave aside.
- In a bowl, combine flour, baking powder, and Set aside.
- In a large bowl, using an electric mixer on low speed beat together the melted butter and honey until creamy; mix in eggs, lemon zest, and lemon juice until well incorporated.
- Add the dry ingredients to the wet ones, beating until you get a smooth and fluffy batter.
- Divide batter into the mini-muffin tin lined with cups, filling around 2/3 of each mini cup.
- Bake about 10 to 12 minutes, or just until a toothpick inserted in middle comes out clean. (The cupcakes won’t brown unless they are over-baked.)
- Let the cupcakes to cool completely.
- In the meantime, prepare the frosting.
- Using an electric mixer, at high speed, beat heavy cream until soft peaks form.
- In another mixing bowl, beat cream cheese, lemon juice, and honey until creamy and smooth.
- Apply cream cheese mixture into the cream mixture and beat briefly to incorporate.
- Spread on cupcakes. Sprinkle some lemon zest to each cupcake. Refrigerate to set for 15 minutes before serving. Serve.
Enjoy!
