What better way to celebrate a baby birthday than mini cupcakes? These are the perfect bite-sized treats and they are also easy for the baby to eat along with everyone! How fun!
I ended up making a lemon cupcake with a lemon cream cheese frosting. They were a perfect complement to the coming spring! So fresh, with just a little tartness. I love the freshness that comes with lemon flavors and it just seems to embody spring for me!
I adapted this recipe from a recipe I found on Weelicious.com, which if you don’t know, is a fabulous website full of baby-friendly and kid-friendly food and snack ideas. Here is my spin on the recipe below:
Mini Lemon Cupcakes (Makes 54 Mini Cupcakes) – adapted from Weelicious’s Mini Vanilla Cupcakes
1 1/2 C all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
3/4 C unsalted butter, softened
3/4 C sugar
2 large eggs
1/2 C whole milk
1 tsp vanilla
juice from 1/2 a lemon and zest of one lemon
1. Preheat oven to 350°F.
2. Whisk the flour, baking powder and salt in a bowl and set aside.
3. Using an electric mixer, beat the butter and sugar on medium-high speed for 2 minutes or until light and fluffy.
4. Add the eggs one at a time and vanilla and beat on low speed until combined.
5. Add in the lemon juice and the lemon zest and stir.
6. Slowly add some of the flour mixture and then some of the milk, alternating until just combined, scraping down the sides of the bowl with a rubber spatula as you go.
7. Pour the batter into mini muffin cups lined with paper or foil liners until 2/3 full.
8. Bake for 15 minutes or until a wooden toothpick inserted into the middle of the cupcake comes out clean.
9. Cool on a wire rack and frost.
*Refrigerate cupcakes after frosting
Cream Cheese Frosting (Makes about 1 C – enough to frost about 4 dozen if you don’t eat it all first)
4 oz cream cheese, softened
4 T (1/4 Cup) butter, softened
1 C confectioner’s sugar
1 tsp vanilla
juice from 1/2 lemon and zest from one lemon
1. Place the cream cheese and butter in a bowl and beat for 30 seconds on low to medium speed using a hand mixer.
2. Add the confectioner’s sugar and vanilla and lemon juice and zest and continue to beat for 1 minute or until frosting is smooth and creamy.
3. Frost the cupcakes and refrigerate until ready to serve.
I used an open star tip and worked a spiral from the outside in, then topped it with a blueberry or raspberry. I also found these really fun mini cupcake cups here. When buying these, be careful to select ones whose color won’t run. The last thing you want is for your cupcakes to be dyed the color of the paper cups! These cupcakes turned out very cute and were perfect for the occasion. Plus they were super-simple! Enjoy!