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Meyer Lemon Cream Babycakes Recipe

Meyer Lemon Cream Babycakes Recipe

By Brooke McLay

With those brightly colored, mild flavored Meyer Lemons sitting in the produce section, isn’t it time you baked up a one-bite treat that is sweet, splendid, and so so pretty? Yeppers, we think so too!! So, here’s a pretty little recipe for Meyer Lemon Cream Babycakes, which are spiked with vodka (you can always swap this out for lemon extract) and topped with a divinely fluffy cream cheese frosting. Gorgeously perfect in every way!

Meyer Lemon Cream Babycakes

Makes 36 mini cupcakes


For the cupcakes:

  • 1 stick salted butter, slightly softened
  • 3/4 cup sugar
  • 2 eggs
  • 1 1/2 c. flour
  • 1 teaspoon baking powder
  • 1/2 cup milk
  • 1 meyer lemon, juiced and zested
  • 3 tablespoons vanilla vodka
  • 1/2 teaspoon yellow gel coloring

For the frosting:

  • 1 (8 ounce) package cream cheese, softened
  • 1 stick butter, softened
  • 4 cups powdered sugar
  • 3-4 tablespoons milk
  • 1 teaspoon vanilla


Preheat oven to 350 degrees. In a stand mixer, beat butter, sugar, and eggs together until creamy. Add flour, baking powder, and salt. Add to bowl. In a small bowl, whisk together the milk, freshly-squeezed lemon juice, and vodka. Add milk to the batter and beat just until combined. Spoon into mini muffin tins lined with mini cupcake wrappers.  Bake in preheated oven for 6-9 minutes, or just until the center of the cupcakes spring back when touched. Remove and cool completely before frosting.

In a stand mixer, beat all ingredients together until fluffy. Pipe over cooled cupcakes. Allow frosting to set before serving.