Lady Behind The Curtain - Lemon Drop Cupcakes PUCKER UP with these lemon drop cupcakes!Β  Sprinkled with ground lemon drop candies add such a nice lemon flavor and the sugared lemon slice helps dress up this yummy cupcake.

Lemon Drop Cupcakes

Prep Time: 40 minutes

Cook Time: 18 minutes

Total Time: 58 minutes

Yield: Makes 20 Cupcakes


    For the Cupcakes:
  • 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 Italian lemon liqueur or milk
  • 1 1/2 cups granulated sugar
  • 1 tablespoon finely shredded lemon peel
  • 1/2 cup lemon drop candies, finely crushed
  • For the Lemon Frosting:
  • 1/3 cup butter
  • 1/3 cup shortening
  • 1 teaspoon vanilla
  • 4 cups confectioners' sugar
  • 2 tablespoons fresh lemon juice
  • 1-2 tablespoons milk
  • For the Lemon Slices:
  • 2 small lemons
  • granulated sugar, for coating


    For the Cupcakes:
  1. Allow butter and eggs to stand at room temperature for 30 minutes.
  2. Meanwhile, line twenty muffin cups with paper bake cups.
  3. Stir together flour, baking powder, baking soda, and salt.
  4. Combine the 2/3 cup milk and the lemon liqueur or milk; set aside
  5. Preheat oven to 350 degrees.
  6. Beat butter for 30 seconds.
  7. Add sugar and lemon peel; beat until combined.
  8. Add eggs, one at a time, beating well after each addition.
  9. Alternately add flour mixture and milk mixture to butter mixture, beating on low speed after each addition just until combined.
  10. Using a ice cream scoop; scoop batter into muffin cups.
  11. Bake for 18 minutes or until tops spring back when lightly touched.
  12. Cool cupcake in muffin cups on wire racks for 5 minutes.
  13. Remove cupcake from cups.
  14. Cool completely.
  15. On cooled cupcakes spread or pipe Lemon Frosting onto cupcakes.
  16. Sprinkle cupcakes with crushed candies over frosted cupcakes.
  17. Top cupcakes with Glazed Lemon Slices.
  18. For the Lemon Frosting:
  19. Allow butter to stand at room temperature for 30 minutes.
  20. Beat together the butter, shortening, and vanilla .
  21. Slowly add 2 cups confectioners' sugar beating well.
  22. Add the lemon juice.
  23. Gradually beat in 2 additional cups of confectioners' sugar.
  24. Beat in milk, 1 teaspoon at a time until frosting reaches spreading consistency.
  25. For the Lemon Slices:
  26. Slice the lemons into 1/4 inch slices. I only had a large lemon so I cut the slices in half.
  27. Remove seeds.
  28. Roll slices in sugar to coat well.
  29. Coat an unheated large skillet with cooking spray.
  30. Preheat skillet.
  31. Arrange lemon slices in a single layer in skillet.
  32. Cook for 6 to 8 minutes or until sugar dissolves and lemon slices appear glazed (do not let them brown), turning once.
  33. Transfer to a piece of foil; cool completely.
  34. Roll cooled lemon slices in sugar again before using. (These slices are edible, but the rind is chewy; if desired, remove slices before eating.


This recipe was adapted from the Better Homes and Garden Special Cupcakes June 2011 Magazine.

This recipe is from Lady Behind The Curtain



Lemon Drop Cupcakes — 54 Comments

  1. Sheryl

    I should’ve known this recipe belonged to you. They look absolutely gorgeous. I made Lemon Buttercream Cupcakes the other week and I scoured the stores for lemon slice candies to decorate. I’m positive I’ve seen them before. Didn’t think to decorate with glazed lemon slices. What a wonderful idea! I’ll remember that for next time.

    Anne @ Domesblissity

  2. I just spotted these over at Something Swanky – they look gorgeous! I love lemon flavors, even if my husband usually begs me to make chocolate πŸ˜‰ Thanks for inviting me to your link party, also!

  3. These are so cute! I love the addition of ground lemon drop candies…I havent eaten those in years but they used to be a favorite. I may have to start that addicition again!! πŸ™‚

    Thanks for linking up to Foodie Friday. I hope to see you again next week!!

  4. Thanks for visiting my blog this week. This recipe looks awesome and I’ll bet it tastes just as great! Love the idea of the sugared lemons. I’ll be joining one of your parties soon.

  5. These were fantastic- exactly what you would think a lemon drop cupcake would taste like!! I unfortunately had issues with my cupcake wrappers (trying out a new one) so I ended up making cake balls with them instead. Definitely will be making these again!!

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