Celebrate New Year’s Eve with Popping Mini Lemon Cupcakes

Welcome back! I hope you had a fantastic holiday weekend with your family and friends. My family had a great Christmas. Guess what I got for Christmas…a new mixer! It looks beautiful, works beautifully, and is now proudly displayed on my kitchen counter. The new mixer has already come in handy with making dessert for New Year’s Eve. As the holiday bustle is still calming down, I decided to make something easy, mini lemon cupcakes with lemon buttercream frosting.

Since Christmas is filled with chocolate and gingerbread, I wanted something light and fresh for a New Year’s Eve party. Adding some cracking candy gives these delicious mini desserts even more pop! It makes a great dessert for your New Year’s bash.

Here’s what you need to make these easy mini lemon cupcakes with lemon buttercream:

  • 1 box of your favorite Lemon Cake Mix and the additional ingredients to make the mix.
    • My mix called for:
      • Water
      • Vegetable Oil
      • Eggs
  • Lemon
  • 3-4 cups of Powdered Sugar
  • 1 cup of Unsalted Butter
  • 2 tablespoons of Milk
  • Many packages of Crackling Candy

Using a premade cake mix makes this a super easy recipe. After the fun but busy holiday, making baking as easy as possible is always appreciated.

The crackling candy was actually available at a local dollar store. Yay for dollar stores! It came in a pack of 4 packets of candy. I bought 4 packs but probably should have bought 4 more. These little desserts actually can hold a lot of candy. 😀

So before you start baking, you need to get your fresh lemon juice and zest.

Start by zesting a whole lemon. You will need one tablespoon of zest for the lemon buttercream frosting. Then cut the lemon in half and juice both sides. The amount of lemon juice you will need is about 3 tablespoons, depending on how lemony you want your cake and frosting. I was actually able to get all the zest and juice I needed from one large lemon.

You can set aside the zest but you will need some lemon juice. Preheat your oven to 350° and start mixing your lemon cupcake batter.

Pour the cake mix and other ingredients it calls for into your mixing bowl and start mixing. As you are mixing add in a tablespoon of fresh lemon juice. Adding lemon juice is optional but adding a little fresh flavor always helps a recipe. 🙂

Once the mixture is thoroughly combined, scoop mixture into mini cupcake tins. I had these tiny cupcake liners. They are both adorable and make it easy to pop the mini lemon cupcakes out of the tins.

Pop the cupcakes in the oven at 350° for 8-10 minutes. Then set aside to cool completely on a cooling rack.

While those are baking and cooling, you can whip up the lemon buttercream frosting.

In a mixing bowl, combine 3-4 cups of powdered sugar, 1 cup of softened unsalted butter, 2 tablespoons of milk, 2 tablespoons of lemon juice, 1 tablespoon lemon zest, and a pinch of salt. Beat thoroughly on medium speed until fluffy.

Once the frosting is ready, scoop into a piping bag or a large resealable bag. If the cupcakes are completely cool, you can start filling them with candy.

Using a small scoop like a melon baller or measuring spoon, scoop out the middle of the mini cupcake. (Pictured above) Save what you took out because we need the top to keep the candy from popping as much as possible. Fill the inside with candy and after cutting off the excess replace the top of the cupcake.

If you are using a resealable bag, cut off a bit of a bottom corner for the frosting to come out. Ice the mini lemon cupcakes by starting at the outer edge and swirling to the inside.

Add sprinkles and any leftover candy on top if you want and enjoy!

Everyone loved these mini lemon cupcakes. Although most of the candy had melted together before we ate them. I think my cupcakes were too warm when I added the candy. Even with just a sugary cherry flavored center, they were a big hit.

This recipe bakes up enough mini lemon cupcakes for a large party. Because they are so small it’s easy to enjoy two or three without noticing. 🙂 You can also make these into full sized cupcakes. Just adjust the cook time according. Now matter how big you make these delicious desserts, everyone will love these lemon cupcakes.

If you didn’t get anything new for your kitchen, why don’t you treat yourself to something special for your kitchen? Now at Heartland America there is a great selection of kitchen essentials like this set of mixing bowls.

This handsome set of mixing bowls can be used for baking or serving up tasty treats. Made from stainless steel with a satin finish copper exterior have both form and function. Any cook would love these great bowls.

So mix you some batter and bake yourself and your family something sweet for New Year’s. Please stay safe and have lots of fun however you spend your New Year’s Eve. I’ll be back in 2017! Until then remember you are always welcome at Home with Heartland.

Lemon Cupcakes with Lemon Buttercream Frosting
Print Recipe
Servings
4 dozen mini cupcakes
Servings
4 dozen mini cupcakes
Lemon Cupcakes with Lemon Buttercream Frosting
Print Recipe
Servings
4 dozen mini cupcakes
Servings
4 dozen mini cupcakes
Ingredients
Lemon Cupcakes
Lemon Buttercream Frosting
Servings: dozen mini cupcakes
Instructions
Mini Lemon Cupcakes
  1. Preheat oven to 350 degrees.
  2. Follow directions on cake mix packaging for mixing batter.
  3. While mixing, stir in 1 tablespoon of lemon juice.
  4. After ingredients are thoroughly combined, spoon batter into mini cupcake tins either well greased or lined with cupcake liners.
  5. Bake at 350 degrees for 8-10 minutes or until baked.
  6. Let cupcakes cool completely.
  7. (If you wish to add crackling candy to center please see blog above)
Lemon Buttercream Frosting
  1. Using an electric mixer combine powdered sugar, unsalted butter, lemon zest, lemon juice, and salt until fluffy and mixed thoroughly.
  2. Scoop frosting into piping bag or large resealable big.
  3. Piping frosting onto cool cupcakes starting at the outside edge and swirling frosting to the center.
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