Bite-Size Lemon Tea Cakes

• 2 1/4 cups white sugar
• 1 1/2 cups butter, softened
• 1 (8 ounce) package cream cheese, softened
• 6 eggs
• 3 tablespoons lemon juice
• 2 teaspoons lemon extract
• 1 1/2 teaspoons lemon zest
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• Glaze:
• 5 1/4 cups confectioners' sugar
• 1/2 cup 2% milk
• 3 tablespoons 2% milk
• 3 1/2 teaspoons lemon extract

1. Preheat oven to 325 degrees F (165 degrees C). Grease 2 mini muffin tins.
2. Combine white sugar, butter, and cream cheese in a large bowl; beat with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in lemon juice, 2 teaspoons lemon extract, lemon zest, and vanilla extract. Add flour; beat until batter is just moistened.
3. Pour batter into muffin tins, filling each cup 2/3 full.
4. Bake in the preheated oven until a toothpick inserted near the center comes out clean, 10 to 15 minutes. Cool for 5 minutes. Transfer to wire racks to cool completely, about 10 minutes.
5. Whisk confectioners' sugar, 1/2 cup plus 3 tablespoons milk, and 3 1/2 teaspoons lemon extract together in a bowl to make glaze.
6. Dip tops of cakes in the glaze; place cakes on the wire racks until glaze is set, at least 1 hour.

white sugar, butter, cream cheese, eggs, lemon juice, lemon, lemon zest, vanilla, allpurpose, sugar, milk, milk, lemon

Taken from www.allrecipes.com/recipe/257237/bite-size-lemon-tea-cakes/ (may not work)