Lemon Sunshine Cupcake Minis

It’s miserable outside. Grim, grey, gloomy, garbage. We’ve had a couple of days of this already, topped off on Friday with a poorly child  (he woke up sounding like a grumpy rhinoceros with pneumonia, but, from the second I told him he had to stay home, ne’er a sniffle was heard). He still looked awful, pretty hard for him from a doting mother’s point of view, and it was the sole clue of his true health.

There was only one thing to do. Bake! And bring the sunshine in!

These are fairly regular vanilla cupcakes tweaked with added lemonyness, topped with frosting sugar and a dollop of lemon curd.  I love that they’re quick to make, easily gilded, and relatively guilt-free – four or five minis would be the equivalent of a regular-sized cupcake. And their fresh looks and oeuf resemblance make them perfect for spring (Easter too!).

So easy peasy lemon squeezy, a sick child with repeatedly sanitized hands and N95 face mask could do it 🙂

  • wholemeal flour, 1 1/2 cups
  • baking soda, 1 1/2 tsp
  • salt, 1/4 tsp
  • sugar, 1 cup
  • butter, 3/4 stick (room temperature)
  • zest, of 1 lemon
  • lemon juice, 2 tbsp
  • eggs, 3 (room temperature)
  • milk or cream, 1 cup (room temperature)
  1. Preheat oven to 350F
  2. First, cream the butter and sugar with lemon juice and zest, till well combined
  3. Add the eggs, one by one, and process till super fluffy
  4. Slowly add the milk or cream and continue to blend
  5. Sieve the flour and baking soda, and add in three batches to the above batter
  6. Using a tiny ice cream scoop, fill mini cupcake liners about three-fourths full
  7. Bake, 15 minutes, till springy to the touch (shouldn’t leave a dimple in cupcake)
  8. Allow to cool
  9. Dust with icing sugar and spoon or pipe a dollop of lemon curd on top

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March 14, 2010. Baked Goods, Breakfast, Cakes, Cupcakes, Spring, Uncategorized.

12 Comments

  1. nancy replied:

    these look sooo yummy! and your right the perfect thing to make on a dreary day.

  2. Gudrun replied:

    I can confirm these taste as delicious as they look!

  3. Deb replied:

    Oh my gosh these look delicious!!!! Hope it made R or T feel much better!

    • divaindoors replied:

      It was T, and yes, they were the perfect antidote for his rumbling cough!

  4. david replied:

    i don’t have the sniffles but i want these. Lemon curd on top?! How decadent.

    • divaindoors replied:

      Oh no David! And here I thought I was going easy by avoiding the usual frosting. They’re so tiny you might be able to inhale them. Especially after one of those marathons of yours 😉

  5. Laurie replied:

    They look so good I want to make them! How much butter? I don’t see that in the ingredients list?

  6. divaindoors replied:

    Thanks, all! And Laurie, you are most alert, I must say! That would be 3/4 stick of butter – and I’ve added that to the ingredients belatedly – gracias. Shocked that I left out yummy butter!

  7. Terry Krongold replied:

    these look great, but what is “wholemeal flour?” thanks.

    • divaindoors replied:

      Thanks for dropping by Terry. I get confused with UK/US usage sometimes. Wholemeal is your wholegrain flour – the good, brown stuff! White will work equally well 🙂

  8. Remi replied:

    I made these this evening and they are delicious! One questinn though, my lemon curd topping didn’t come out as smooth looking as yours. Did you heat yours up?

    • divaindoors replied:

      Thanks for dropping by, Remi! I normally plop the lemon curd straight out of the jar, which was either in the fridge or left out after breakfast. For the cupcakes, I sometimes drop them by the half-teaspoonful (coaxing with another spoon), or scoop a bit of curd into an icing piper with one of those fluted, thin nozzles and inject some curd into the cupcake, and pipe a bit more on top. Dusting with sugar before or after both have interesting effects 😉
      Glad you like these. They are unusually a hit with children too, even those I haven’t given birth too! 🙂

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