Lemon Drop Cupcakes

43 users rated this recipe an average rating of 3.5
  • Makes: 20 servings
  • Serving Size: 1 cupcake
  • Yields: 20 (2-1/2 inch) cupcakes
  • Prep: 40 mins
  • Stand: 30 mins
  • Bake: 18 mins 350°F
Rate me!

Lemon Drop Cupcakes
cup butter
1 3/4
teaspoon baking powder
teaspoon baking soda
teaspoon salt
cup milk
cup limoncello (Italian lemon liqueur) or milk
1 1/2
cups sugar
recipe Lemon Frosting
cup lemon drop candies, finely crushed, or Glazed Lemon Slices
  1. 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 milk and limoncello; 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.
  4. Bake about 18 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
  5. Up to 1 hour before serving, generously spread or pipe Lemon Frosting on each cupcake. Place crushed candies on a plate. Roll the edges of the cupcakes in crushed candies to coat. Or top cupcakes with a Glazed Lemon Slice. Makes 20 (2-1/2 inch) cupcakes.
From the Test Kitchen
Make-Ahead Directions:

Store unfrosted cupcakes in a single layer in an airtight container at room temperature for up to 3 days. Or store unfrosted cupcakes in a single layer in an airtight freezer container in the freezer for up to 1 month. Thaw cupcakes at room temperature before frosting.

Glazed Lemon Slices
small lemons
Nonstick cooking spray
  1. Cut lemons into 1/4-inch-thick slices. Remove seeds. Roll slices in sugar to coat well. Coat a large skillet with cooking spray. Preheat skillet over medium-high heat. Arrange lemon slices in a single layer in skillet. Cook for 6 to 8 minutes or until sugar dissolves and lemon slices appear glazed (do not let them brown), turning once. Transfer to a piece of foil; cool completely. Roll cooled slices in sugar again before using. (These slices are edible, but the rind is chewy; if desired, remove slices before eating.)
Lemon Frosting
cup butter
cup shortening
teaspoon vanilla
tablespoons lemon juice
tablespoons milk
  1. Allow butter to stand at room temperature for 30 minutes. In a large mixing bowl beat butter, shortening, and vanilla with an electric mixer on medium speed for 30 seconds. Slowly add 2 cups of the powdered sugar, beating well. Add lemon juice. Gradually beat in the remaining powdered sugar. Beat in milk, 1 teaspoon at a time, until frosting reaches spreading consistency.
Nutrition Facts (Lemon Drop Cupcakes)
    Per serving:
  • 350 kcal cal.,
  • 14 g fat
  • (7 g sat. fat,
  • 1 g polyunsaturated fat,
  • 4 g monounsatured fat),
  • 59 mg chol.,
  • 150 mg sodium,
  • 53 g carb.,
  • 42 g sugar,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
Your Comment: