Best 2 Citrus Mini Cakes Recipes

**A Delightful Citrusy Treat: Mini Cakes Bursting with Sunshine**

Indulge in a symphony of citrus flavors with our exquisite Citrus Mini Cakes. These bite-sized wonders are a delightful dance of zesty lemon, tangy orange, and a hint of sweet grapefruit, all perfectly balanced to create a vibrant taste experience. Each mini cake is a delightful morsel of citrusy heaven, providing a burst of sunshine in every bite. Whether you're looking for a refreshing dessert to brighten up your day or a special treat to impress your guests, these Citrus Mini Cakes are sure to be a hit. With three variations to choose from – Lemon Poppy Seed, Orange Cranberry, and Grapefruit Pistachio – there's a flavor combination to satisfy every palate. So, let's embark on a culinary adventure and create these delectable treats that will tantalize your taste buds and fill your kitchen with the vibrant aroma of citrus zest.

Here are our top 2 tried and tested recipes!

LEMON DROP MINI CAKES

Lemon Drop Mini Cakes image

Mini lemon drop cakes are drenched in a mouthwatering lemon glaze making them delicious and addicting and perfectly sweet + tangy!

Provided by Lil' Luna

Categories Dessert

Time 27m

Number Of Ingredients 15

Ingredients

1 cup all-purpose flour
1 cup sugar
1/2 tsp salt
1/2 tsp baking soda
1/2 cup butter
1/2 cup water
1/4 cup sour cream
1 whole egg
1 Tbsp fresh lemon zest
1 Tbsp fresh lemon juice
1 1/2 cups powdered sugar
1 tsp fresh lemon zest
1 Tbsp butter, melted
2 Tbsp fresh lemon juice
2 Tbsp milk

Steps:

Spray mini muffin pans with non-stick spray; set aside.
Whisk together flour, sugar, salt, and baking soda in a mixing bowl; set aside.
Melt butter in a small saucepan over medium heat. Add water and bring to a boil.
Pour hot mixture over dry ingredients and beat with a hand beater till barely blended. Beat in the sour cream, egg, zest, and lemon juice till smooth.
Scoop batter into muffin pans. Bake at 325° for about 12 minutes. Let cool for 5 minutes, then turn onto cooling racks. Cool completely before glazing.
Dip lemon drops top side down into the glaze. Let excess glaze drip off into the bowl, then invert lemon drops bottom side down onto cooling racks. (Place waxed paper underneath the cooling racks for easier clean up.) Let sit till glaze hardens.

Nutrition Facts : Calories 62 kcal, Carbohydrate 10 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 6 mg, Sodium 57 mg, Sugar 7 g, ServingSize 1 serving

LAYERED CITRUS MINI CAKES

Layered Citrus Mini Cakes image

Layer lemon, lime and grapefruit-flavored cakes with lemon curd for a citrus-packed dessert that tastes like spring.

Provided by Molly Yeh

Categories Dessert

Time 3h

Yield 8

Number Of Ingredients 13

Ingredients

2 boxes Betty Crocker™ white cake mix (or 2 boxes Betty Crocker™ gluten free yellow cake mix)
Water, oil and egg whites (or water, butter, gluten-free vanilla and eggs)
1 1/2 teaspoons grated lemon peel
2 tablespoons lemon juice
1 1/2 teaspoons grated lime peel
2 tablespoons lime juice
1 1/2 teaspoons grated grapefruit peel
2 tablespoons grapefruit juice
Red, green, and yellow food color (gel or liquid)
2 cups powdered sugar
7 teaspoons milk
1/2 cup purchased or homemade lemon curd
Citrus slices or wedges

Steps:

Heat oven to 350°F. Line 3 (13x9-inch) pans with foil so that it hangs over sides; spray foil with cooking spray.
Make cake batter as directed, using ingredients called for on boxes. Divide batter evenly among 3 bowls (for white cake mix, this will be about 3 1/4 cups of batter per bowl; for gluten free mix, this will be about 2 1/3 cups of batter per bowl).
In first bowl, stir in lemon peel and juice; add a few drops yellow food color, stirring until well blended. In second bowl, stir in lime peel and juice with a few drops each of yellow and green food color, stirring until well blended. In third bowl, stir in grapefruit peel and juice with a few drops each of yellow and red food color.
Pour each batter into separate pan; use spatula to spread evenly.
Bake 25 to 27 minutes (for white cake) or 20 to 25 minutes (for gluten free cake) or until toothpick inserted in center comes out clean. Cool completely, about 45 minutes. Use foil to lift cakes from pans; wrap cakes in plastic wrap. Freeze for at least 1 hour or overnight.
In medium bowl, stir together powdered sugar and milk. For a thinner consistency, add more milk 1/2 teaspoon at a time.
To assemble cakes, using 2- to 3-inch round cutter, cut out rounds from each cake. Stack rounds on top of one an-other with a thin layer of lemon curd between them. Top each with glaze; garnish each with slice of citrus.

Nutrition Facts : ServingSize 1 Serving

Tips:

Measuring Ingredients Accurately: Use a kitchen scale to measure dry ingredients for precise results.
Mixing Dry and Wet Ingredients: Mix dry ingredients together in one bowl and wet ingredients in another. Combine the two mixtures gradually, alternating with small amounts of milk.
Oven Temperature: Preheat the oven to the correct temperature before beginning to mix the batter. This ensures even baking.
Baking Time: Keep a close eye on the cakes during baking. Insert a toothpick into the center of a cake; if it comes out clean, the cake is done.
Cooling Cakes: Let the cakes cool completely in the pan before glazing or frosting them.
Glaze Consistency: The glaze should be thick enough to coat the cakes but not too thick that it becomes difficult to spread.
Decorating Cakes: Be creative with decorations! Use citrus zest, sprinkles, or chopped nuts to add a personal touch.

Conclusion:

These citrus mini cakes are a delightful treat that is perfect for any occasion. With their moist crumb, tangy glaze, and customizable decorations, these cakes are sure to be a hit. Follow the tips above to ensure perfect results every time. Experiment with different citrus fruits to create a variety of flavors. These cakes are a great way to enjoy the fresh flavors of citrus fruits and are a perfect addition to any dessert table.