Mini Lemon Cupcakes

These mini lemon cupcakes are one of my favorite cupcake recipes.  The lemon flavor is refreshing, but not overpowering, and the cake is light and moist.  These cupcakes are perfect filled with Lemon Curd and topped with Vanilla Bean Swiss Meringue Buttercream in my Lemon Meringue Cupcakes, or filled with Vanilla Bean Strawberry Preserves and topped with Strawberry Swiss Meringue Buttercream in my Mini Strawberry Lemon Cupcakes. 

Ingredients:

• 1½ cups all purpose flour
• 1½ teaspoon baking powder
• 1/8 teaspoon salt
• 1 stick butter, room temperature
• 1 cup sugar
• ½ vanilla bean, split and scraped
• 2 eggs, room temperature
• 3 tablespoons lemon juice (1-2 lemons)
• Zest from the lemon(s)
• ½ cup milk, room temperature

Preheat oven to 350˚F.  Prepare 4 dozen mini muffin tins with cupcake liners.  Combine the milk and lemon juice.  The acid from the lemon juice will react with the milk and the milk will get slightly thick (like buttermilk).  Set aside. 

Using a microplane, zest the lemon(s) over a mixing bowl.  Make sure that you are only getting the bright yellow part; the white pith is bitter, while the yellow skin contains all the lemon oil and flavor.  Add the butter, sugar, and vanilla bean seeds.  Beat until creamy using the paddle attachment, then scrape down the sides of the bowl. 

Add one egg at a time, scraping down the sides in between mixing. 

In a small bowl, combine the remaining dry ingredients (flour, baking powder, and salt).  Add the dry ingredients to the butter mixture in three stages alternating with two additions of milk and lemon juice mixture.  Mix until just combined after each addition.

Fill the mini cupcake tins about 2/3 full.  Bake for 12-15 minutes, rotating the pan after 10 minutes.  The cupcakes should spring back when lightly pressed.  Cool on wire racks.