-
-0.jpg)
Oatmeal Pumpkin Muffins
-
Lemon Carrot Raisin Bread with Lemon Glaze
-
%20(1024x681)-0.jpg)
Vanilla Cinnamon Apple Sticky Buns
-
Cinnabon Cinnamon Rolls
-
Double Double Animal Style
-
Vegan Tacos
-
Homemade Sushi
-
Crab BLT
-
-0.jpg)
Grilled Vegan Bean Burger
-
Barbecued Seitan Ribs
-
Roasted Tomato and Basil Tart
-
Vegan Farmhouse Vegetable Soup
-
Thai Drunken Noodles
-
KFC Fried Chicken
-
Kansas Pulled Pork
-
Vegetable Pot Pie
-
Baked Ratatouille
-
Hungarian Goulash
-
Roasted Garlic Crab and Noodles
-
Fettuccine and Lentil Sauce
-
Layered Eggplant Parmesan
-
Meatloaf
-
Eritrean Chicken
-
Churros and Chocolate Sauce
-
Refreshing Lime Cooler Cookies
-
Apple Pie with Crumb Topping
-
Classic Lemon Bars
-
Homemade Caramel Popcorn
-
Vegan Chocolate Mousse Torte
-
Lemon Debutante
-
Deliciously Perfect Apple Pie
-
Chewy Peanut Butter Hershey's Kiss Blossoms
-
Szechuan French Green Beans
-
Parsley Potatoes
-
Baked Meatballs
-
Guacamole
-
Chevy's Salsa
-
Gluten Free Peach Cobbler
Glazed Lemon Cupcake Buds
Anything Glazed. Anything Lemon. Anything Cake. My Taste Buds go crazy for. After the Lemon Raspberry bread gone wrong, I decided to go small, mini Lemon Cake Buds. And when you are small, you need extra glaze! Plus, this recipe is so easy to bake up. The bad thing is that they are small, so I end up eating 12 of them not realizing I just ate 12 mini muffins with extra glaze!
So be careful. Make these when you expect people to come over or bring them to a party. Do not make them for no occasion. You will eat them all in one sitting. I promise you that!
Delicious Rating: These are delicious without the glaze. I kept popping the little lemon suckers into my mouth as they were cooling. You can take the lemon cake bud and dip it into the glaze for a nice coating or just drizzle with a spoon. I will definitely be making this easy recipe again, for a nice spring afternoon!
FOR RECIPE & PHOTO GUIDE CLICK →
Glazed Lemon Cupcake Buds
Author: CookEatDelicious.com
Recipe type: Dessert
Prep time:
Cook time:
Total time:
Yields: 24 Mini-Cupcakes
Serve with tea.
Ingredients
- 1½ cups flour
- 2 tsp baking powder
- ½ tsp salt
- ½ cup buttermilk
- 1 tsp vanilla extract
- Zest of 2 lemon, finely grated
- ¼ cup lemon juice
- 1 stick butter, room temp
- 1 cup granulated sugar
- 2 large eggs
- ¼ cup lemon juice
- 2 cups powdered sugar
Instructions
- Preheat oven to 350 degrees F.
- Line muffin tins.
- Take out 3 bowls.
- In first, combine flour, baking powder, and salt.
- In second, combine buttermilk, vanilla, lemon zest, and ¼ cup lemon juice.
- In third bowl, with an electric mixer, cream butter and sugar for 5 minutes on medium speed.
- Add in eggs and mix in well.
- With mixer on low speed add in flour mixture and buttermilk mixture, alternating in 2-3 additions.
- Pour mixture evenly in muffin liners.
- Bake 12-18 minutes or until toothpick comes out clean.
- Allow to cool on wire rack.
- In another bowl, whisk lemon juice and powdered sugar adding more of either as necessary.
- Pour glaze on cake buds and serve.
It is fun to bake. Don’t feel all overwhelmed when baking. Just take it easy. Play your favorite playlist and bake. Smile. When you are done you will not regret it!
I left off the glaze on most of these and ate them hot of the oven. How do you say ‘divine’ with your mouth full?
Delicious!
