Gianna loves her Babycakes Mini Treat Maker. She makes donuts, cake pops, and mini-cupcakes. These little lemony cupcakes are delicious and refreshing. Gianna’s glaze makes them extra special!
1 cup flour (gluten free or wheat)
1 teaspoon baking powder
1/2 teaspoon baking soda
Pinch salt
1/2 cup sugar
1/3 cup butter, softened
2 eggs, at room temperature
1/4 cup sour cream
zest of 1 lemon
3 tablespoons lemon juice
3 tablespoons milk
In a small bowl, whisk flour, baking powder, baking soda and salt. Set aside.
In another small bowl, crack and add eggs. Set aside.
In a large bowl, beat the sugar and butter with an electric mixer on medium-high for 2 minutes, until light and fluffy.
Add eggs, one at a time, and beat well after each.
Beat in sour cream and lemon zest.
Turn mixer on lowest speed and beat in lemon juice, flour, and milk.
Turn on Babycakes and let it thoroughly heat up.
Spray wells with baking spray
Fill each well with a large scoop of batter and bake for 4-6 minutes.
With a wooden skewer, transfer cupcakes to wire rack to cool.
LEMON GLAZE
1 cup powdered sugar
2-4 tablespoons fresh lemon juice
Place sugar in small mixing bowl
Whisk until no lumps remain
Add 2 tablespoons lemon juice and whisk
Keep adding lemon juice 1 tablespoon at a time until it’s as thick as you want it.
Dip cupcakes, upside down, into glaze and place on a plate to dry.
If you have leftover glaze, you can dip them a 2nd time.
