Lemon Drop Cupcakes Recipes

LEMON DROP CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make cake mix as directed on box, using water, oil and egg whites. Divide batter evenly among muffin cups. Bake and cool as directed on box for cupcakes.
• Spoon lemon curd into decorating bag fitted with 1/4-inch round tip. Insert tip into center of each cupcake, no more than two-thirds of the way down; gently squeeze bag, pulling upward until filling comes to top of cupcake. (Do not let filling spill out of cupcake.)
• In medium bowl, mix powdered sugar, lemon peel, lemon juice and milk with spoon until smooth. Dip top of each cupcake in lemon glaze; twist to allow excess to drip off. Smooth top with spatula. Sprinkle with lemon drops.

LEMON DROP CUPCAKES

Steps:

• 1. preheat your oven to 325 degrees. Put the baking cups in the pan or spray cooking spray on the pan.
• 2. In a bowl mix butter, cream cheese, lemon rind, sugar, and eggs.
• 3. Mix flour and baking powder.
• 4. Spoon the batter into the pan. Bake for 20-25 minutes.
• 5. Put some yummy icing on your cupcakes.

LEMON DROP CUPCAKES

Steps:

• 1. Preheat your oven to 350 degrees. Line 12 cup standard muffin pan with paper liners.
• 2. For cupcakes, cream butter and sugar until fluffy, about 3 minutes. Add the eggs, lightly beating after each addition.
• 3. Mix the flours together. Mix the milk, lemon juice, and vodka together. Add half the flour and half the liquids to the butter/sugar, and mix. Repeat with the remaining halves. Fold in lemon zest.
• 4. Fill muffin tins ~2/3 full. Bake for 18-20 minutes or until center comes out clean with a cake tester. Let cool completely before frosting.
• 5. To make frosting, cream butter, half of the powdered sugar, vodka, and lemon juice until smooth and creamy, about 3 minutes. Add the milk and remaining powdered sugar, beating for an additional 2-3 minutes. Spread or pipe your frosting on the cooled cupcakes and enjoy!!

LEMON DROP MARTINI CUPCAKES RECIPE - (4.3/5)

Steps:

• Preheat oven to 350F. Line a standard sized muffin pan with liners. In the mixing bowl of your stand mixer, cream butter and sugar. Beat in eggs, one at a time. Add lemon peel and vanilla; mix well. Combine dry ingredients; add to creamed mixture alternately with sour cream (batter will be thick). Fill cupcake liners 3/4 full and bake for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove to wire racks to cool completely. To make the frosting, cream butter and sugar in a small mixing bowl. Add lemon juice, vanilla, lemon peel and vodka; beat until smooth. Frost cupcakes and garnish.