Lemon Cream Cheese Mini Cakes

Follow our step-by-step guide on how to make Lemon Cream Cheese Mini Cakes.

1. Step 1

   Begin by preheating your oven to a cozy 325°F (165°C) and generously greasing two mini muffin tins to ensure easy release.

2. Step 2

   In a spacious mixing bowl, blend together white sugar, softened butter, and cream cheese using an electric mixer until the mixture becomes light and fluffy, creating a delightful base for your treats.

3. Step 3

   Introduce the eggs one at a time, making sure to beat well after each addition.

4. Step 4

   Next, infuse your batter with the bright flavors of lemon juice, lemon extract, lemon zest, and vanilla extract, mixing until everything is harmoniously combined.

5. Step 5

   Gradually fold in the all-purpose flour, mixing just until the batter is moistened—remember, overmixing is the enemy of fluffiness.

6. Step 6

   Carefully pour the luscious batter into the prepared muffin tins, filling each cup about two-thirds full to allow for a perfect rise.

7. Step 7

   Slide the tins into your preheated oven and bake for 10 to 15 minutes, or until a toothpick inserted into the center emerges clean, signaling that your mini cakes are ready.

8. Step 8

   Once baked, let them cool in the tins for 5 minutes before transferring them to wire racks to cool completely, which should take around 10 minutes.

9. Step 9

   For the finishing touch, whisk together confectioners' sugar, 1/2 cup plus 3 tablespoons of milk, and 3 1/2 teaspoons of lemon extract in a bowl until smooth and glossy.

10. Step 10

    Dip the tops of your cooled cakes into this luscious glaze, then return them to the wire racks to set, allowing at least 1 hour for the glaze to firm up.

11. Step 11

    Enjoy the burst of lemony goodness in every bite!.