Easter Brunch is quickly approaching, so time to start hopping off to the kitchen! And I have an Easter Brunch Idea to add to your table . . . Lemon Pound Cake Mini Cupcakes! There is nothing really nutritious about them except the fact that you will love them . . . and honestly, enjoyment is an important part of health.
Let me just add that these adorable mini cupcakes were inspired by a mini gift from a lovely friend of mine . . . Anna! She gave me these paper liners . . . and some Easter inspiration took place in the kitchen today with my kids!
These paper liners are really mini . . . the perfect bite size for this delicious cake! Time is a ticking, so let’s get hopping right into your kitchen and start baking a batch of cupcakes!
Lemon Pound Cake Mini Cupcakes
adapted from a Weelicious recipe
1 cup granulated sugar
1/2 cup unsalted butter, softened
3 large eggs
1/2 teaspoon vanilla extract
1 cup spelt flour
1/2 cup wholemeal spelt flour
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1/2 cup creme fraiche
1/4 cup lemon juice
1 teaspoon lemon zest
1cup powdered sugar
4 teaspoons milk
Preheat oven to 325 F/170 C degrees
Cream butter and sugar until fluffy.
Add in eggs, one at a time, until fully incorporated.
In another bowl, whisk flour, baking soda and sea salt.
In another bowl, whisk together the vanilla extract, creme fraiche, lemon juice and lemon zest.
Add the dry mixture and wet mixture alternately to the butter, sugar, egg mixture until completely combined.
Spoon the batter into paper liners and bake for 8 to 10 minutes for mini cupcakes and 18 to 20 minutes for regular cupcakes.
Make the glaze by mixing together both ingredients.
Allow the cupcakes to completely cool before glazing . . . enjoy for Easter Brunch or anytime, actually!
To adding a mini sweet bite to any Easter Brunch . . . one Lemon Pound Cake Cupcake at a time! Hugs, M.