Small Batch Lemon Cupcakes Recipe

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Small-batch lemon cupcakes are just what you need to make when you don’t want a whole batcg of treats. This recipe is easy to follow and has the perfect amount of sweet citrus flavor that will please anyone who tries it! Serve these up with your favorite frosting or let them stand on their own.

Why Bake a Small Batch?

One of the best things about small batch baking is that you can satisfy a sweet craving without filling your kitchen with leftovers. Whether you’re baking for two, celebrating a small occasion, or simply don’t want a dozen cupcakes tempting you all week, this recipe is the perfect size. It also makes a great test batch if you’re experimenting with decorating techniques or trying a new frosting recipe.

When life hands you lemons, make lemonade.

These sweet little treats aren’t made with lemonade, but they are light and delicious. The batter easily makes six cupcakes with enough leftover for you to lick the spatula. If you have lemons, you could add some fresh-grated lemon zest to make them even better.

I love to top cakes and cupcakes with simple buttercream icing. (You can get my recipe by clicking here.)  My topping is not snow white because I prefer organic powdered sugar and real vanilla (which is brown).

Ingredients

For this easy cupcake recipe, you need the following ingredients:

• ½ stick (4 tablespoons butter), softened
• ¼  cup sugar
• 1 egg
• ¼  cup + 2 Tbsp milk
• ¼  tsp lemon extract
• ⅔ cup all-purpose flour
• 1 teaspoon baking powder

How To Make Lemon Cupcakes

1. Preheat oven to 350 degrees.
2. Whip butter at medium-high speed in a mixer bowl. Add sugar and mix until creamy. Add egg, milk, and lemon extract.
3. In a separate bowl, combine flour and baking powder.
4. Add the flour mixture to the wet ingredients at a slow speed until the batter is moist. Turn the speed to medium-high and beat until smooth.

1. Spoon into prepared muffin pan and bake for 20-22 minutes or until a toothpick inserted in the center comes out clean.

Depending on the cupcake liners you use, the recipe will yield 4-6 cupcakes. A batch of four cupcakes was made using these stand-alone cupcake liners.

1. Allow the cupcakes to cool before decorating.

Homemade buttercream is always a great option for topping these sweet treats.

If you’re in the mood for more sweet treats after baking these Small Batch Lemon Cupcakes, there’s plenty more dessert inspiration waiting for you. My Easy Peach Cobbler is a semi-homemade classic that practically begs for a scoop of vanilla ice cream. The Ooey Gooey Butter Cake delivers that rich, buttery flavor fans love from Paula Deen’s famous version, while Mini S’mores Pies give you all the campfire vibes without the fire pit.

Lynda – Southern Kissed

Small Batch Lemon Cupcakes

4.60 from 32 votes

Lemon Cupcakes are a classic favorite. These small batch treats are the perfect way to brighten up your day with the tart and tangy flavor of lemon. The cupcake recipe is great for those days that you know you do not need to whip up a whole box of treats.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 22 minutes mins

Total Time 32 minutes mins

Servings: 4 cupcakes

Course: Desserts

Cuisine: American

Calories: 252

Ingredients Method Nutrition Video Notes

Ingredients

  

1x2x3x?

• ¼ cup butter softened
• ¼ cup sugar
• 1 egg
• ¼ cup + 2 tablespoons milk
• ¼ teaspoon lemon extract
• ⅔ cup all-purpose flour
• 1 teaspoon baking powder

Method

 

1. Preheat oven to 350 degrees.
2. Whip butter at medium-high speed in mixer bowl. Add sugar and mix until creamy. Add egg, milk, and lemon extract.
3. In a separate bowl, combine flour and baking powder.
4. Add flour mixture to wet ingredients at slow speed until the batter is moist. Turn speed onto medium-high and beat until smooth.
5. Spoon into prepared muffin pan and bake for 20-22 minutes or until toothpick inserted in the center comes out clean.
6. Allow to cool before decorating.

Nutrition

Serving: 1cupcakeCalories: 252kcalCarbohydrates: 30gProtein: 4gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 73mgSodium: 114mgPotassium: 165mgFiber: 1gSugar: 13gVitamin A: 439IUCalcium: 75mgIron: 1mg

Video

Notes

Nutrition information does not include any toppings.

Tried this recipe?

Let us know how it was!

These little treats are great at any time of the year, but especially so in Spring. You can top them with some shredded coconut that has been tossed with green food coloring and it will look like fresh new grass. For Easter, you could add a couple of jelly beans on top and serve them in small terra cotta pots.

Need a gluten-free cupcake? Check out the small-batch gluten-free chocolate cupcakes at Well Fed Baker. They’re so stinkin’ cute!

Last Bite

These Small Batch Lemon Cupcakes are perfect when you want something sweet without leftovers hanging around for days. Leave a comment below and let me know how they turned out – or who you shared them with (if you shared at all).