Like a perfectly moist lemon cake—in adorable cupcake form—this recipe more than satisfies a sweet tooth. (Even total chocolate devotees will be asking for another.) The dessert comes together in exactly an hour, and that’s by design. We devised a from-scratch batter and icing that are both simple enough to whip up on a weeknight. You’ll use an electric mixer to make the dough, then pour it into 12 lined muffin cups. The mini cakes bake in 20 minutes, and after they cool completely, you’ll ice them with a creamy and tart concoction of butter, confectioners’ sugar and lemon zest and juice.