Tangy, zesty, and moist, these mini cakes will be a hit with both kids and adults.
Makes 10 to 12 Prep Time 15 minutes Baking Time 20 minutes
✔ ½ cup butter, softened ✔ 1 cup cream
cheese, softened ✔ 1½ cups sugar ✔ 3 large eggs ✔ 3 cups all-purpose flour ✔ 1 tablespoon baking powder ✔ 1 teaspoon baking soda ✔ ½ cup rainbow sprinkles,
plus ¼ cup to decorate ✔ 1 cup whole milk ✔ 3 teaspoons clear
vanilla extract ✔ 1 tablespoon lemon juice ✔ 1 tablespoon lemon zest
FOR THE GLAZE ✔ 2 cups confectioners’ sugar ✔ ¼ cup lemon juice ✔ 2 tablespoons butter, melted
1 Preheat oven to 350ºf. Line a 12-cup muffin pan with 3-ounce liners. Set aside. 2 In the bowl of an electric mixer fitted with the whisk attachment, cream butter, cream cheese, and sugar. Add eggs one at a time and beat until light and fluffy. 3 In another bowl, whisk flour, baking powder, baking soda, and ½ cup sprinkles together. 4 Alternately add dry ingredients and milk into the cream cheese mixture, mixing constantly, starting and ending with the flour mixture. 5 Combine vanilla, lemon juice, and lemon zest in a bowl then mix into batter on low speed. 6 Scoop mixture into prepared muffin cups until ¾ full. Bake for 15 to 20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. 7 Make the glaze: Combine all ingredients in a bowl. 8 Remove cupcakes from the pan and place on a wire rack to cool completely. Spread 1 teaspoon glaze on top of each cupcake. Top with sprinkles.
“One of the happiest times of my life was when I was a columnist at Yummy—it was when I just gave birth. The recipe is colorful and represents the rainbow, which is the favorite of my daughter.” —Pixie Sevilla, Extra Special, 2007 to 2010