Calling all Lemon lovers, these Lemon Drop Cupcakes are a lemon cake, with lemon frosting! The Lemon Drop Cupcakes are a great combination of tangy, and sweet! For these very lemony cupcakes, you will need...
Ingredients
Lemon Cake base:
1/2 cup butter, room temperature
1 cup granulated sugar
2 large eggs, room temperature
1 1/2 tsp pure vanilla extract
1 1/2 cup flour
2 tsp baking powder
1/2 tsp salt
1/2 cup whole milk
1 1/2 Tbsp Lemon Zest
1/3 cup lemon juice ( 2-4 lemons)
Lemon Frosting:
1/2 cup butter, room temperature
2 Tbsp, lemon juice (1 lemon)
1/2 tsp pure vanilla extract
3 cups confectionary sugar
Directions:
Preheat oven to 350 and line 12 cupcake tins.
With a cheese grater, finely zest 3-4 lemons.
In a large bowl, on high with an electric mixer cream together butter and sugar then set aside. Then add eggs, and vanilla and beat on medium speed.
Cut the lemons that you have zested in half and squeeze the lemons into a measuring cup.
In a medium-sized bowl, whisk together flour, baking powder, and salt, then gradually add it to the creamed mixture.
Next slowly add milk, lemon juice, and lemon zest and beat on medium speed. Do not overbeat!
Then distribute the batter 2/3rds way in each liner, and bake for 18-20 minutes.
After sticking a toothpick till cakes tests done, and remove the cakes from the pans and onto a wire cooling rack.
While cupcakes are in the oven, create the frosting.
In a large bowl, cream together butter, confectionary's sugar add vanilla. Next, add fresh lemon juice to taste. (I used 3 Tablespoons). Beat until light and fluffy.
Spoon frosting into a disposable piping bag and pipe away.
Add yellow sprinkles for effect or a lemon twist to garnish and serve. Enjoy!
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