Recipes and Cooking Lemon Drop Cupcakes Be the first to rate & review! These Lemon Drop Cupcakes will be the star of your next party. Whether you serve them at a shower, birthday party, bake sale, or holiday soiree, this easy lemon cupcake recipe is the special sweet touch your event needs. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on October 5, 2017 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 40 mins Stand Time: 30 mins Bake Time: 18 mins Cool Time: 45 mins Total Time: 40 mins Servings: 20 Yield: 20 (2-1/2 inch) cupcakes Jump to Nutrition Facts Ingredients ¾ cup butter 3 eggs 1 ¾ cup all-purpose flour 1 teaspoon baking powder ¼ teaspoon baking soda ¼ teaspoon salt ⅔ cup milk ¼ cup limoncello (Italian lemon liqueur) or milk 1 ½ cup sugar 1 tablespoon finely shredded lemon peel 1 recipe Lemon Frosting ½ cup lemon drop candies, finely crushed, or Glazed Lemon Slices Lemon Frosting ⅓ cup butter ⅓ cup shortening 1 teaspoon vanilla 4 cup powdered sugar 2 tablespoon lemon juice 1 tablespoon milk Glazed Lemon Slices 2 small lemons Sugar Nonstick cooking spray Directions 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. 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. 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 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. 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. Lemon Frosting 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. Glazed Lemon Slices 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.) 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. Rate it Print Nutrition Facts (per serving) 350 Calories 14g Fat 53g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 20 Calories 350 % Daily Value * Total Fat 14g 18% Saturated Fat 7g 35% Cholesterol 59mg 20% Sodium 150mg 7% Total Carbohydrate 53g 19% Total Sugars 42g Protein 2g Vitamin C 1.2mg 6% Calcium 40.4mg 3% Iron 0.7mg 4% Potassium 42mg 1% Folate, total 24.2mcg Vitamin B-12 0.2mcg Vitamin B-6 0mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.