Summer is just around the corner, which means it's about time to sit outside and sip on some cold lemonade. But what if you just aren't thirsty? You need something cool for your tastebuds to enjoy on a hot day! Luckily, I'm here to help you out.
These delcious Lemon Drop Cupcakes came from the Better Homes & Gardens website. I did do some substituting and they still turned out just as lemony delicious as possible.
Ingredients
- 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
limoncello (Italian lemon liqueur) ormilk with 3.5 teaspoons lemon extract - 1-1/2 cups sugar
-
1 tablespoon finely shredded lemon peel - 1 recipe Lemon Frosting
- 1/2 cup lemon drop candies, finely crushed, or Glazed Lemon Slices
Directions
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 lemon extract mixture; 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.
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 a spreading consistency. Makes about 2-1/3 cups frosting.
Enjoy!