Ingredients

The following ingredients have 4 Servings
  • 1 1/2 tablespoons lemon zest
  • 1/2 cup fresh lemon juice
  • 3 cups unbleached all purpose flour
  • 1 tablespoon baking powder
  • 1 3/4 sticks (14 tablespoons unsalted butter, softened)
  • 1 3/4 cups sugar
  • pinch of salt
  • 6 eggs
  • 1/3 cup heavy whipping cream
  • 1 1/2 cups powdered sugar
  • 3 tablespoons fresh lemon juice

Instruction

  • Preheat oven to 350 F. Line muffin tins with paper liners or spray the cups of a mini muffin tin.
  • Whisk together the flour and baking powder in a bowl. Set aside.
  • In mixer bowl fitted with paddle attachment cream butter, sugar and pinch of salt on medium-high speed until light and fluffy. Add eggs, one at a time, alternately mixing in a tablespoon of flour mixture after each addition.
  • Turn mixer down to medium-low and add the whipping cream, then lemon juice and zest. Turn mixer down to low and gradually add the flour mixture until combined.
  • Divide the batter among the mini muffin cups. Bake mini muffins for 15-17 minutes.
  • Remove and cool in pan on wire rack for 20 minutes. Remove from pan and allow to cool completely.