Name: Mini Lemon Cupcakes adapted from Baking at Home with The Culinary Institute of America
Prep time: 50 min
Cook time: 10 min
Total time: 1 h
Yield: 12-24
Ingredients: 1 3/4 cups cake flour; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 3/4 cup unsalted butter, softened; 1 cup sugar; 2 tablespoons lemon zest; 2 large eggs, room temperature; 1/2 cup whole milk; 2 tablespoons lemon juice; 8 ounces cream cheese, softened; 1/4 cup unsalted butter, softened; 1/2 teaspoon lemon juice; 3/4 cup powdered sugar; finely chopped candied lemon peel