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+ servings
Vanilla and Lemon Mini Cupcakes

Vanilla and Lemon Mini Cupcakes

Vanilla and Lemon Mini Cupcakes - perfect with a hot cup of tea.
Course Dessert
Cuisine International
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes


For the vanilla cupcakes

  • 1 ½ cups – 190 gms flour
  • 1 tsp baking powder
  • ¼ tsp sea salt
  • ½ cup – 115 gms unsalted butter at room temperature
  • 1 cup – 125 gms + 2 tbsp packed brown sugar
  • 2 eggs at room temperature
  • 1 tsp vanilla
  • ½ cup – 120 ml buttermilk
  • 2 tbsp milk

For the lemon icing

  • 125 gms – 4.4 oz. butter
  • 225 gms – 8 oz. icing sugar
  • Lemon essence to taste
  • Yellow food coloring optional – I did not use any as my lemon essence was already coloured
  • Lemon zest to decorate


To make the cupcakes

  1. Preheat the oven to 165°C – 330°F and line muffin trays with muffins liners.
  2. Combine the flour, baking powder and salt together in a bowl and set aside. Then cream the butter and brown sugar using an electric mixer fitted with a paddle attachment until pale and fluffy.
  3. Add the vanilla and the eggs, one at a time, beating until well incorporated. Remember to scrape down the sides of the bowl as needed. Add the flour mixture in three batches, alternating it with two additions of buttermilk and milk. Beat until well combined.
  4. Put the batter into the lined muffin tray cups, filling each to 2/3. Bake for about 15 minutes (25 if you make bigger cupcakes). When cooked, let them cool down in the tray for 10 minutes, then put them on a wire rack to cool down completely.

To make the lemon icing

  1. Beat the softened butter with an electric mixer fitted with a paddle attachment for a few minutes and then incorporate the icing sugar, lemon essence and the yellow food colouring (optional). Mix well.

To assemble the cupcakes

  1. Put the lemon icing in a piping bag and decorate the vanilla cupcakes with it. Decorate with lemon zest and enjoy!

Recipe Notes

If needed, you can store the remaining buttercream in an air tight container and keep it in the fridge for up to 10 days or in the freezer for up to a few months. Just let it thaw/bring it back to room temperature and re whip it on a low setting before using it.