Meyer Lemon Cream BabycakesBrooke McLay
With those brightly colored, mild flavored Meyer Lemons sitting in the produce section, isn’t it time you baked up a one-bite treat that is sweet, splendid, and so so pretty? Yeppers, we think so too!! So, here’s a pretty little recipe for Meyer Lemon Cream Babycakes, which are spiked with vodka (you can always swap this out for lemon extract) and topped with a divinely fluffy cream cheese frosting. Gorgeously perfect in every way!
Meyer Lemon Cream Babycakes
Makes 36 mini cupcakes
For the cupcakes:
1 stick salted butter, slightly softened
3/4 cup sugar
1 1/2 c. flour
1 teaspoon baking powder
1/2 cup milk
1 meyer lemon, juiced and zested
3 tablespoons vanilla vodka
1/2 teaspoon yellow gel coloring
For the frosting:
1 (8 ounce) package cream cheese, softened
1 stick butter, softened
4 cups powdered sugar
3-4 tablespoons milk
1 teaspoon vanilla
Preheat oven to 350 degrees. In a stand mixer, beat butter, sugar, and eggs together until creamy. Add flour, baking powder, and salt. Add to bowl. In a small bowl, whisk together the milk, freshly-squeezed lemon juice, and vodka. Add milk to the batter and beat just until combined. Spoon into mini muffin tins lined with mini cupcake wrappers. Bake in preheated oven for 6-9 minutes, or just until the center of the cupcakes spring back when touched. Remove and cool completely before frosting.
In a stand mixer, beat all ingredients together until fluffy. Pipe over cooled cupcakes. Allow frosting to set before serving.