Mini Brown Butter Lemon Cakes Recipe
If you’re craving something bright, buttery, and utterly charming, I absolutely have to introduce you to this Mini Brown Butter Lemon Cakes Recipe. These tiny cakes deliver a perfect balance of nutty brown butter richness and zesty lemon freshness, creating a bite-sized treat that’s both elegant and comforting. Whether you’re serving them at a brunch, a cozy afternoon tea, or just treating yourself, these little cakes pack a delightful punch of flavor that keeps everyone coming back for more.
Ingredients You’ll Need
Gathering the right ingredients is the first step toward baking these irresistible mini cakes. Each component plays a key role in building a texture that’s moist and tender, with bright citrus notes and that signature browned butter depth.
- Unsalted butter: Browning the butter adds a toasty, nutty flavor that transforms these cakes from ordinary to extraordinary.
- Granulated sugar: Provides sweetness and helps achieve a lovely crumb.
- Large eggs: Bind the ingredients while adding richness.
- Lemon zest: Bursts of fresh lemon oil in the zest elevate the citrus flavor beautifully.
- Fresh lemon juice: Adds natural acidity and brightens the overall taste.
- All-purpose flour: The base that gives structure to these delicate cakes.
- Baking powder: Helps the mini cakes rise into perfectly tender mounds.
- Salt: Balances the sweetness and enhances the flavors.
- Whole milk: Keeps the crumb moist and soft.
- Powdered sugar (for glaze): Creates a light, sweet coating that complements the lemon glaze.
How to Make Mini Brown Butter Lemon Cakes Recipe
Step 1: Prep Your Pans and Brown the Butter
Start by preheating your oven to 350°F (175°C) and greasing a mini muffin tin or lining it with paper liners. Then, melt the unsalted butter in a small saucepan over medium heat. Keep swirling the pan as it cooks, watching carefully until the butter turns a golden brown and fills your kitchen with a warm, nutty aroma. This brown butter is the secret star in these cakes! Let it cool slightly before using.
Step 2: Whisk Sugar, Eggs, and Lemon
In a mixing bowl, whisk together the granulated sugar and eggs until the mixture is pale and fluffy — this takes just a few minutes but really helps the texture. Next, stir in the lemon zest and fresh lemon juice, infusing the batter with bright citrus notes that pop in every bite.
Step 3: Combine Dry Ingredients
Whisk together the flour, baking powder, and salt in a separate bowl. Mixing these dry ingredients well ensures an even rise and consistent texture throughout your cakes.
Step 4: Alternate Adding Dry Ingredients and Milk
Gradually add the flour mixture and whole milk to the egg mixture, alternating between the two and beginning and ending with the flour. Stir gently and just until combined — overmixing can make your cakes tough, so keep it light and tender.
Step 5: Fold in the Brown Butter
Slowly pour the slightly cooled brown butter into the batter and fold it in gently. This step folds in that rich, nutty flavor that makes these mini cakes seriously memorable.
Step 6: Bake Your Mini Cakes
Divide the batter evenly among the mini muffin cups, filling each about three-quarters full. Pop them into the oven for 15–18 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Step 7: Glaze and Finish
While your cakes cool, whisk together powdered sugar, fresh lemon juice, and lemon zest to make a smooth, tangy glaze. Drizzle it over the cooled mini cakes to add a glossy finish that brightens both taste and appearance.
How to Serve Mini Brown Butter Lemon Cakes Recipe
Garnishes
These mini cakes look stunning sprinkled with a few extra lemon zest curls or a light dusting of powdered sugar. Fresh mint leaves add a pop of green and a refreshing aroma, making them even more inviting on the plate.
Side Dishes
Pair these cakes with a dollop of whipped cream or a scoop of vanilla bean ice cream for a simple yet indulgent treat. For a lighter option, serve alongside fresh berries that complement the citrus flavor beautifully.
Creative Ways to Present
Arrange these mini cakes on a tiered dessert tray for an elegant touch at parties or brunches. You can also serve them in individual dessert cups with layers of lemon curd and berries for a fancy parfait-style presentation that will impress your guests.
Make Ahead and Storage
Storing Leftovers
Store leftover mini brown butter lemon cakes in an airtight container at room temperature for up to 2 days. Keeping them covered prevents them from drying out while maintaining that tender crumb you love.
Freezing
To enjoy these treats later, freeze the cooled cakes by placing them on a baking sheet and freezing until firm. Then transfer them to a freezer-safe container or bag. They’ll keep well for up to 3 months, making it easy to have a delicious snack on demand.
Reheating
Warm frozen or refrigerated mini cakes in a microwave for about 10-15 seconds or in a preheated oven at 300°F (150°C) for 5 minutes. This refreshes their softness without drying them out, so you get that freshly baked feel anytime.
FAQs
Can I use regular melted butter instead of brown butter in this recipe?
While you can use melted butter, browning the butter adds a deep, nutty flavor that really sets this Mini Brown Butter Lemon Cakes Recipe apart. It’s worth the extra step for that unique taste.
What type of lemons work best for the zest and juice?
Organic lemons are ideal because you’ll be using the zest, which is the outer peel. Regular lemons work fine too, just be sure to wash them thoroughly to avoid any wax residues.
Can I make this recipe gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup to achieve similar texture and taste. Just ensure your baking powder is gluten-free as well.
Is it necessary to use whole milk or can I use other types?
Whole milk helps keep the cakes tender and moist, but you can substitute with 2% or even almond milk if needed. Just expect a slightly different texture, but it will still be delicious.
How long do these mini cakes last once glazed?
Once glazed, these cakes are best enjoyed within 1 to 2 days to ensure the glaze stays fresh and the cakes remain moist. Keep them stored in a covered container at room temperature.
Final Thoughts
If you’re looking for a delightful, crowd-pleasing treat that balances buttery richness with lively lemon brightness, this Mini Brown Butter Lemon Cakes Recipe is a must-try. Every bite feels like a warm hug with a refreshing twist, perfect for lifting spirits any day of the week. I promise that once you make these, they’ll become a beloved staple in your baking repertoire.
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Mini Brown Butter Lemon Cakes Recipe
- Total Time: 33 minutes
- Yield: 24 mini cakes 1x
Description
These Mini Brown Butter Lemon Cakes are delightful bite-sized treats bursting with fresh lemon flavor and a rich, nutty brown butter taste. Perfect for afternoon teas or light desserts, they feature a moist, tender crumb topped with a tangy lemon glaze.
Ingredients
Cake Ingredients
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon lemon zest (about 2 lemons)
- 1/4 cup fresh lemon juice
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup whole milk
Glaze Ingredients
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a mini muffin tin or line it with paper liners to prevent sticking.
- Brown the Butter: Melt the butter in a small saucepan over medium heat. Swirl the pan occasionally until the butter turns golden brown and emits a nutty aroma, about 4-5 minutes. Remove from heat and let cool slightly.
- Mix Wet Ingredients: In a mixing bowl, whisk together the granulated sugar and eggs until the mixture is pale and fluffy. Stir in the lemon zest and fresh lemon juice for bright citrus flavor.
- Whisk Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to combine evenly.
- Combine Dry and Wet Mixtures: Alternately add the flour mixture and whole milk to the egg mixture, starting and ending with the flour mixture. Mix gently until just combined to maintain a tender crumb.
- Incorporate Brown Butter: Slowly pour in the cooled brown butter and fold it into the batter gently until fully incorporated.
- Fill Muffin Cups: Divide the batter evenly among the prepared mini muffin cups, filling each about 3/4 full for perfect rising.
- Bake the Cakes: Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare and Apply Glaze: Whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Drizzle the glaze over the cooled mini cakes for a sweet and tangy finish.
Notes
- Ensure the brown butter is cool before adding to avoid cooking the eggs in the batter.
- Use fresh lemons for the best lemon flavor in zest and juice.
- Do not overmix the batter to keep the cakes light and fluffy.
- The glaze can be adjusted in consistency with more powdered sugar or lemon juice as desired.
- Mini cakes are best consumed within 2-3 days stored in an airtight container at room temperature.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
