Brighten your day with these easy Lemon Mini Cakes with Lemon Buttercream—a zesty, budget-friendly dessert perfect for spring, summer, or any lemon lover! These soft, fluffy mini cakes are bursting with fresh lemon flavor and topped with a rich, tangy lemon buttercream that melts in your mouth.
Check out my YouTube video for more information and to watch how they are made:
https://youtube.com/@budgetbakingadventures?si=MDq1mFrBh68GQ8ch
Lemon mini cakes with lemon buttercream recipe
1 yellow cake mix
1 - 3.4 oz instant lemon jello mix
1 C water
3 Lg eggs
½ C vegetable oil
1 cap lemon oil
Preheat oven to 350 degrees and spray mini cake pans baking spray.
Using a standing mixer, beat the cake mix, jello, eggs, oils and water until combined.
Scoop the batter into pans, about 2/3 full.
Bake for 18 to 22 minutes. Check after 18.
Allow to cool completely before icing.
Lemon Buttercream Frosting (with Lemon Oil)
Ingredients
1 cup (2 sticks) salted butter, softened
4 cups powdered sugar, sifted
2–3 teaspoons lemon oil (adjust to taste)
2 Tablespoons milk
1/2 teaspoon vanilla extract for added depth
Cream the Butter – Beat the softened butter on medium speed until smooth and fluffy (about 2 minutes).
Add Powdered Sugar – Gradually add the sifted powdered sugar on low speed until incorporated. Scrape down the sides as needed.
Flavor It – Add lemon oil, and vanilla extract. Beat until combined. Taste and add more lemon oil if a stronger lemon flavor is desired.
Adjust Consistency – Add milk, one tablespoon at a time, and beat on medium-high speed until the frosting reaches a light, fluffy consistency.
Final Whip – Increase to high speed and beat for 1 minute until creamy and airy.
Tips:
Use high-quality lemon oil for the best flavor—pure essential lemon oil meant for food use is ideal.
If the frosting is too thick, add a little more milk, one teaspoon at a time.
If it's too thin, add a bit more powdered sugar.
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