Rating: 3.85 stars
33 Ratings
  • 5 star values: 17
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 6
  • 33 Ratings

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.

Source: Better Homes and Gardens

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Credit: Blaine Moats

Recipe Summary test

prep:
40 mins
stand:
30 mins
bake:
18 mins at 350°
cool:
45 mins
Servings:
20
Yield:
20 (2-1/2 inch) cupcakes
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Lemon Drop Cupcakes

Ingredients

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Directions

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  • 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.

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Instructions Checklist
  • 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.

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  • Spoon batter into prepared muffin cups, filling each about three-fourths full. Use the back of a spoon to smooth out batter in cups.

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  • 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.

Instructions Checklist
  • 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.

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.

Nutrition Facts (Lemon Drop Cupcakes)

350 calories; total fat 14g; saturated fat 7g; polyunsaturated fat 1g; monounsaturated fat 4g; cholesterol 59mg; sodium 150mg; potassium 42mg; carbohydrates 53g; fiber 0g; sugar 42g; protein 2g; trans fatty acid 0g; vitamin a 340IU; vitamin c 1mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 1mg; vitamin b6 0mg; folate 24mcg; vitamin b12 0mcg; calcium 40mg; iron 1mg.

Lemon Frosting

Ingredients

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Directions

Instructions Checklist
  • 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.

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Glazed Lemon Slices

Ingredients

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Directions

Instructions Checklist
  • 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.)

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Reviews

33 Ratings
  • 5 star values: 17
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 6
Rating: Unrated
02/23/2016
my favorite recipe and i couldn't find it for 2 years on here i now i have and i am sooooooooooooooooooooooooooooooooooooooooo happy!!!!!!!!!!!!!!!!!!!!