Lemon Drop Cupcakes

I have been on the wedding diet so have not been baking in order to avoid over indulging in delicious confections. However, with the first warm weekend on the horizon, I had an intense craving to bake some summer time cupcakes. I found this recipe in the Better Homes and Garden Cupcake Special Edition. I am completely obsessed with these Lemon Drop Cupcakes. They are light and the buttercream frosting with lemon is to die. Enjoy!

Lemon Drop Cupcakes

Prep: 30 minutes

Bake: 20 minutes

Oven Temp: 350F

Ingrediants:

¾ C. Salted Butter-Room Temp.

3 Eggs-Room Temp.

1 ¾ C. All Purpose Flour

1 t. Baking Powder

¼ t. Baking Soda

¼ t. Salt

½ t. Vanilla

2/3 C. Milk

¼ C. Limoncello (Italian Lemon Liquerur)

            or sub Milk

1 ½ C. Sugar

1 T. Finely Shredded Lemon Peel Zest

Mix together Flour, Baking Powder, Baking Soda, Salt in a medium blow.

Pour Milk and Limoncello in a measuring cup and set aside.

Beat Butter and Sugar together for 30 seconds on high.

Add Lemon Peel and Vanilla.

Add Eggs, one at a time.

Alternate adding Flour mixture and Milk mixture; starting and ending with Flour.

Fill Cupcake cups ¾ full and smooth batter on top.
Bake at 350F for 18-20 minutes.

Lemon Buttercream

½ C. Salted Butter

½ C. Shortening

1 t. Vanilla

1 T. Lemon Juice

4 C. Powdered Sugar

Beat together Butter and Shortening on medium for 30 seconds.

Add Vanilla and Lemon Juice.

Slowly add Powdered Sugar on low until fully incorporated.

Mix for 2-3 minutes.

Garnish:

Crushed Lemon Drop Candies

Sugared Lemon Slices

Lemon Peels

Finishing Sugar