My recipe for small batch lemon cupcakes are great for those days that you know you do not need to whip up a whole box of treats.

There are days when you know you should NOT make a whole batch (2+ dozen) of cupcakes. The reasons may vary and you might be the only one who knows why, bless your heart. And then a little special someone wants a sweet treat. What’s a gal – or guy – to do? The answer is simple – make a small batch of lemon cupcakes.

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 a simple buttercream icing. (You can get my recipe by clicking here.) My topping is not snow white because I prefer to use organic powdered sugar and real vanilla (which is BROWN). If you are really ambitious, you can make these babies with ALL organic ingredients.

Yield: 6 cupcakes

Small Batch Lemon Cupcakes

Name: Small Batch Lemon Cupcakes
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Yield: 6
Cuisine: American
Ingredients: 1/2 stick (4 Tbsp) butter, softened; 1/4 cup sugar; 1 egg; 1/4 cup + 2 Tbsp milk; 1/4 tsp lemon extract; 2/3 cup all-purpose flour; 1 teaspoon baking powder

Delicious lemony cupcakes topped with buttercream icing, they're sure to brighten someone's day.

Prep Time 10 minutes

Cook Time 22 minutes

Total Time 32 minutes

Ingredients

1/2 stick (4 Tbsp) butter, softened
1/4 cup sugar
1 egg
1/4 cup + 2 Tbsp milk
1/4 tsp lemon extract
2/3 cup all-purpose flour
1 teaspoon baking powder

Instructions

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

Nutrition Information:

Yield:

Serving Size:

1 cupcake
Amount Per Serving: Calories: 166Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 52mgSodium: 157mgCarbohydrates: 20gFiber: 0gSugar: 8gProtein: 3g

Nutrition information is an approximation.

These little treats are great anytime of 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.

What’s your favorite cupcake flavor?

Beth

Sunday 19th of July 2020

Hi Lynda! I made these wonderful lemon cupcakes a few days ago and they turned out absolutely wonderful :) I enjoyed them along with ermine frosting that I added lemon zest to. I didn't have lemon extract so I subbed for zest and it turned out amazing!! This'll now be my go to base recipe for all my small batch cupcakes. Thanks so much for the recipe!

Lynda

Monday 20th of July 2020

Thanks, Beth! I am so delighted that you enjoyed them.

Sana

Saturday 18th of April 2020

How many min if in microwave??

I don't know. I have not tried it.

Zia

Saturday 7th of October 2017

I'm so excited to try these! I don't have lemon extract on hand, would I be able to use lemon juice in lieu of the extract? I am verrry new at making homemade cakes/cupcakes. Thank you for any advice.

Monday 9th of October 2017

I don't recommend it. Here's an article from Chowhound that addresses it: https://www.chowhound.com/post/substitute-lemon-juice-lemon-extract-284486

Olesea

This is my to-go recipe. Easy, fast and not too many ingredients. Delishhh Thank you

Thank YOU! Your comment made my day.

Small Batch Lemon Cupcakes Recipe

Small Batch Lemon Cupcakes

Ingredients