Name: Mini Brown Butter Lemon Cakes Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: ½ cup unsalted butter; ¾ cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 2 tablespoons fresh lemon juice; 1 tablespoon lemon zest; 1 cup all-purpose flour; ½ teaspoon baking powder; ¼ teaspoon salt; 2 tablespoons milk; ½ cup powdered sugar; 1–2 tablespoons lemon juice

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If you’re looking for a dessert that’s guaranteed to impress but is secretly simple to whip up, let me introduce you to Mini Brown Butter Lemon Cakes. These little treats are bursting with zesty lemon flavor and have a rich, nutty undertone from browned butter that sets them apart from any ordinary lemon cake. Perfectly sized for sharing (or not!), they’re drizzled with a tangy lemon glaze that makes every bite bright and irresistible. Whether you’re baking for a brunch, a party, or just because you deserve something special, these cakes are pure sunshine in every mouthful.

Mini Brown Butter Lemon Cakes Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in these Mini Brown Butter Lemon Cakes plays a starring role, from the aromatic brown butter to the vibrant lemon zest. Here’s what you’ll need, along with a few tips to make each element shine and guarantee the best flavor and texture in every bite.

Unsalted Butter: Browning the butter gives the cakes their signature nutty aroma and rich depth of flavor—don’t skip this step!
Granulated Sugar: Sweetens the cakes just enough to balance the tart lemon and highlight the brown butter.
Large Eggs: Add moisture and structure, helping the cakes stay light and tender.
Vanilla Extract: Rounds out the lemon and butter flavors with a subtle, comforting warmth.
Fresh Lemon Juice: For bright, tangy notes that keep the cakes fresh and lively.
Lemon Zest: Packs in even more citrusy fragrance—zest the lemon before juicing for best results!
All-Purpose Flour: The base of the cakes, providing a delicate crumb when measured correctly.
Baking Powder: Gives the cakes a gentle lift, so they rise perfectly in those mini molds.
Salt: Just a pinch to enhance all the other flavors and keep the sweetness in check.
Milk: Adds a touch of moisture, ensuring the cakes bake up soft and never dry.
Powdered Sugar (for glaze): Creates a smooth, creamy glaze that sets beautifully on top of each cake.
Lemon Juice (for glaze): Blends with the powdered sugar for a tangy-sweet finish that ties everything together.

How to Make Mini Brown Butter Lemon Cakes

Step 1: Brown the Butter

Start by melting the butter in a small saucepan over medium heat. Swirl the pan occasionally and watch closely as the butter foams, then begins to turn golden and develop a rich, nutty aroma. Once the butter is deep golden-brown and you see little brown flecks at the bottom, remove it from the heat and let it cool for a few minutes. This step is what gives Mini Brown Butter Lemon Cakes their signature depth and a hint of caramel flavor that pairs so well with lemon.

Step 2: Mix Wet Ingredients

In a large mixing bowl, whisk together the slightly cooled brown butter and granulated sugar until the mixture is smooth and glossy. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract, fresh lemon juice, and lemon zest. This combination creates a fragrant, rich base for your cakes and ensures every bite is full of bright, sunny flavor.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. This step ensures the leavening and seasoning are distributed evenly, so your Mini Brown Butter Lemon Cakes rise beautifully and taste balanced throughout.

Step 4: Mix and Fill the Pans

Add the dry ingredients to the wet mixture in two additions, alternating with the milk. Stir gently just until the batter is smooth and no flour streaks remain—overmixing can make the cakes tough. Spoon the batter into your prepared mini muffin or mini bundt pan, filling each cavity about three-quarters full for the perfect rise and shape.

Step 5: Bake to Golden Perfection

Bake the cakes at 350°F (175°C) for 12 to 15 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pan for about 5 minutes (they’re delicate when hot!), then carefully transfer them to a wire rack. You’ll notice how beautifully golden and fragrant they are at this stage.

Step 6: Glaze and Finish

While the cakes are still slightly warm, whisk together the powdered sugar and lemon juice to make a smooth, pourable glaze. Drizzle the glaze over each cake, letting it drip down the sides for that irresistible bakery look. The glaze sets quickly, creating a tangy, sweet finish that’s the perfect counterpart to the rich brown butter and vibrant lemon flavors in your Mini Brown Butter Lemon Cakes.

How to Serve Mini Brown Butter Lemon Cakes

Garnishes

For an extra pop of color and flavor, top your Mini Brown Butter Lemon Cakes with a sprinkle of extra lemon zest, a few fresh berries, or even a light dusting of powdered sugar. A sprig of mint or edible flowers makes them party-ready and almost too pretty to eat!

Side Dishes

Serve these cakes alongside a bowl of seasonal berries or a dollop of freshly whipped cream for a bright, refreshing dessert spread. They also pair beautifully with tea or coffee, making them the perfect finish to a brunch or afternoon gathering.

Creative Ways to Present

Arrange the cakes on a tiered cake stand for a stunning centerpiece, or tuck each one into a decorative cupcake liner for easy serving at picnics and parties. For a special touch, you can even stack two mini cakes with a layer of lemon curd or whipped cream in between for adorable mini layer cakes.

Make Ahead and Storage

Storing Leftovers

Store any leftover Mini Brown Butter Lemon Cakes in an airtight container at room temperature for up to three days. The glaze helps keep them moist, so they taste just as delicious the next day. If you live in a warm climate, you may want to refrigerate them and let them come to room temperature before serving.

Freezing

These cakes freeze beautifully! Arrange the cooled cakes (without glaze) in a single layer on a baking sheet and freeze until firm. Then transfer to a freezer-safe bag or container for up to two months. Thaw at room temperature and add the glaze just before serving for the freshest flavor and texture.

Reheating

If you prefer your Mini Brown Butter Lemon Cakes slightly warm, pop them in the microwave for 10–15 seconds or heat in a low oven for a few minutes. This will freshen them up and make the glaze just a bit gooey, which is always a treat.

FAQs

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is highly recommended for the brightest, freshest flavor. Bottled juice can sometimes taste flat or bitter, but if that’s all you have on hand, it will still work in a pinch—just add a bit more lemon zest to amp up the citrusy punch.

What if I don’t have a mini muffin or bundt pan?

No problem! You can use a regular muffin tin and adjust the baking time (they’ll need a few extra minutes). Or, bake as a single small loaf and slice to serve—the texture and flavor will still be wonderful.

Can I make these cakes gluten-free?

Absolutely! Substitute your favorite cup-for-cup gluten-free flour blend for the all-purpose flour. Check that your baking powder is gluten-free, and you’ll have lovely gluten-free Mini Brown Butter Lemon Cakes to share.

How do I know when the butter is browned enough?

You’ll notice a nutty aroma, a golden-brown color, and tiny brown flecks forming on the bottom of the pan. Remove from heat right away to avoid burning—the process goes quickly once it starts!

Can I double the recipe?

Yes! This recipe doubles beautifully for parties and gatherings. Just be sure to brown the butter in batches if your pan isn’t large enough, and mix the batter gently to avoid overworking it.

Final Thoughts

I can’t wait for you to try these Mini Brown Butter Lemon Cakes and taste just how magic a little extra browning and a lot of lemon can be. Whether you’re baking for a crowd or just treating yourself, these cakes are sure to become a favorite you’ll want to make again and again!

Mini Brown Butter Lemon Cakes Recipe

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4.6 from 13 reviews

Author: admin
Total Time: 30 minutes
Yield: 12 mini cakes 1x
Diet: Vegetarian

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Description

Delightfully tangy and rich, these Mini Brown Butter Lemon Cakes combine the nutty depth of browned butter with fresh lemon juice and zest for a burst of citrus flavor. Perfectly sized for bite-sized indulgence, they are finished with a light lemon glaze that adds just the right amount of sweetness. Simple to prepare and ideal for any dessert table, these mini cakes are a refreshing treat that balances buttery richness with bright lemon notes.

Ingredients

Scale

For the Mini Brown Butter Lemon Cakes

½ cup unsalted butter
¾ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
1 cup all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
2 tablespoons milk

For the Lemon Glaze

½ cup powdered sugar
1–2 tablespoons lemon juice

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Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and lightly grease a mini muffin or mini bundt pan to prevent sticking.
Brown the Butter: In a small saucepan, melt the unsalted butter over medium heat. Continue cooking, swirling the pan occasionally, until the butter turns golden brown and emits a nutty aroma, about 5 to 7 minutes. Remove from heat and allow to cool slightly.
Mix Wet Ingredients: In a mixing bowl, whisk together the browned butter and granulated sugar until well combined. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, fresh lemon juice, and lemon zest for that zesty flavor.
Combine Dry Ingredients: In a separate bowl, whisk the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning.
Combine Wet and Dry: Add the dry ingredients to the wet mixture in batches, alternating with the milk. Mix gently until the batter is smooth without overmixing.
Fill and Bake: Spoon the batter into the prepared mini cake molds, filling each about three-quarters full. Bake in the preheated oven for 12 to 15 minutes until a toothpick inserted in the center comes out clean.
Cool the Cakes: Let the mini cakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Prepare and Add Glaze: While the cakes are still slightly warm, whisk together the powdered sugar and lemon juice until smooth to create the glaze. Drizzle the glaze over each mini cake and allow it to set before serving.

Notes

These mini cakes can be made ahead and stored in an airtight container for up to 3 days.
For an extra lemony punch, increase the lemon zest or add a bit of lemon extract to the batter.
If preferred, dust the cakes with powdered sugar instead of glazing for a simpler finish.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American