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Lemon Drop Cupcakes

August 30, 2011 by part0146 Filed Under: Cook 4 Comments

It’s Tuesday and time for something sweet. We are still enjoying the final days of summer around here, and craving something light and refreshing.  Lemonade always hits the spot… but we’re hungry. My Lemon Drop cupcakes are in order here!

lemondrop_cupcake

Yum! Look so good, don’t they?

Oven 350 degrees F : Bake 18 minutes.(depending on your oven)

  • 3/4 cup butter
  • 3 eggs
  • 1 3/4 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2/3  cup milk
  • 1/4 cup milk
  • 1 1/2 cups sugar
  • 1 tablespoon finely shredded lemon peel
  • 1 recipe Lemon Frosting
  • 1/2 cup lemon drop candies, finely crushed

l. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, line twenty 2 1/2-inch muffin cups with paper bake cups. In a medium bowl stir together flour, baking powder, baking soda, and salt. In a 2 cup glass measuring cup combine the 2/3 cup milk and set aside.

2.Preheat oven to 350 degrees F. In  a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and lemon peel; beat until combined. Add eggs, one at a time, beating well after each addition. Alternately add flour mixture and milk mixture to butter mixture, beating on low speed after each addition just until combined.

3. Spoon batter into prepared muffin cups, filling each about  three-fourths full. Use the back of a spoon to smooth out batter in cups. Bake for 18 minutes or until tops spring bakc when lightly touched. Cool cupcakes in  muffins cups on wire racks for 5 minutes. Remove and cool.

4.Up to 1 hour before serving, generously spread or pipe Lemon Frosting onto cupcakes. I crush lemon candies and sprinkle on the top.

LEMON FROSTING: Allow 1/3 cup butter to stand at room temperature for 30 minutes. In a large mixing bowl beat butter, 1/3 cup shortening, and 1 teaspoon vanilla with an electric mixer on medium speed for 30 seconds. Slowly add 2 cups powdered sugar, beating well. Add 2 tablespoons lemon juice. Gradually beat in 2 cups additional powdered sugar. Beat in 1 to 2 tablespoons milk, 1 teaspoon at a time until frosting reaches spreading consistency. Makes about 2 1/2 cups frosting.

I garnished with a lemon drop candy. (So cute!)

I’d love to hear what you think.

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Comments

  1. claudine says

    March 9, 2015 at 1:10 pm

    Nice website. Thank You

    Reply
    • Party Patisserie says

      March 29, 2015 at 4:30 pm

      Thank you Claudine for stopping by and your sweet words!

      Reply
  2. stephanie koster says

    March 29, 2015 at 3:37 pm

    These all sound and look awesome! Will be trying them!

    Reply
    • Party Patisserie says

      March 29, 2015 at 4:31 pm

      That’s so sweet of you Stephanie! Let me know what you think!

      Reply

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Welcome! I'm Debbie, founder and creative director of Party Patisserie. I'm glad you stopped by! Here at Party Patisserie you'll find loads of yummy dessert recipes, party planning and entertaining ideas, and DIYs. Be sure to visit our shop for unique and custom party items!

Hi! I’m Kristin, a twenty-something living in downtown Chicago. I’m an editor for a communications company by day, and photographer, contributor, editor, taste tester, DIY experimenter and party enthusiast for Party Patisserie by night. A few of my favorite things: glitter, Audrey Hepburn, dessert, handwritten notes, France and curling up with a good book.

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