“These little cakelettes are bursting with holiday flavor. They are both tart and sweet from the fresh cranberries, and the mini size make them perfect for entertaining. ”

Meyer lemons are sweeter and more floral than your grocery store lemon but you can easily swap them. Lucky for me, I have a Meyer lemon patio tree that had a few lemons this year. If you have room for a potted tree I would recommend it. Although they are a bit of work, you always enjoy fruits and vegetables your grow yourself more, right?

I used a vintage cast iron pan for my mini cakes but they are just as cute when you use a mini cupcake pan. If your looking for the scalloped edge this pan might work. I haven't tried it but the dimensions look similar to the vintage pan I have.

Meyer Lemon Cranberry Mini Cakes

Brown Sugar Cranberry Cake

3/4 cup unsalted butter
3 eggs
1 1/2 cup granulated sugar
1/2 teaspoon vanilla paste
the zest of one meyer lemon (about 1 1/2 tablespoons)
1 1/2 cup flour
a pinch of salt
1/2 cup buttermilk
1 cup fresh cranberries
1/4 cup all purpose flour
2 tablespoons brown sugar
1 tablespoon melted butter
1/4 teaspoon of cinnamon
turbanadio sugar for sprinkling

Meyer Lemon Drizzle

juice of one meyer lemon
1 cup powdered sugar (you may need more depending on how juicy your lemon is)

Preheat the oven to 350 degrees. Grease a mini cupcake pan and sprinkle the cups with turbinadio sugar.

Using the paddle attachment of a stand mixer, beat the butter and sugar together until light and fluffy. Add the lemon zest and vanilla bean paste.

Meanwhile, in a medium bowl stir together flour, and salt.

Add eggs to the butter mixture one at a time and mix until fully combined and the mixture has increased in volume. Then, alternatively add flour mixture and buttermilk to butter mixture (beginning and ending with flour) and beat until just combined.

Divide the batter into the mini cupcake pan.

In a small bowl mix together the cranberries, flour, brown sugar, melted butter and cinnamon. Mix together until flour and sugar is moistened and sticks to the sides of the cranberries. Sprinkle the cranberries into each cup. Press the cranberries gently into the batter.

Bake for 20 to 25 minutes or until a toothpick comes out clean. Then, move to a wire rack to cool.

Once cool, in a small bowl mix together powdered sugar and lemon juice. Drizzle the glaze over the tops of the cooled cakes. You could also dip the cakes in the glaze for more lemony flavor.