Recipe Review - Lemon Drop Cupcakes

Okay, so there is a little vodka in the mix, but don't let it scare you! This cupcake is fantastic for all ages that love the little zing you get from lemon, not the booze!

Lemon Drop Cupcakes 

Cupcake ingredients - 2/3 c all purpose flour, 3/4 c self rising flour (I actually used all purpose flour for the full amount and added 1 tsp baking powder and 1/2 tsp salt), 1/2 c unsalted, softened butter, 1 c sugar, 2 large eggs at room temperature, 1/4 c milk, 1/8 c fresh lemon juice, 1/8 c vodka, zest of 1 lemon

Preheat your oven to 350 degrees. Line a 12 cup regular muffin tin with paper cups, and set aside.

Cream butter with electric mixer until smooth. Add sugar and beat until fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each. Mix the flours or the flour, salt, and baking powder together. Add half to the butter mixture. Mix milk, lemon juice, and vodka, and add half to the butter and flour mixture. Add the rest of the dry and mix, then add the rest of the wet and mix. Fold in lemon zest. Fill cupcake liners about 2/3 full.

Bake for 18-20 minutes or until cake tester inserted in center comes out clean. Let cool for a few minutes in the pan, then remove to cool all the way before frosting.

Frosting ingredients - 1/2 c unsalted softened butter, 4 c powdered sugar, 1/8 c vodka, 1/8 c lemon juice, 1 tsp milk

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. I'm told the icing can last in a covered container for 3 days, but good luck having your cupcakes stick around that long.

Spread or pipe your frosting on to your cupcakes and enjoy. I used a 1M Wilton tip for mine. You can also finish the cupcakes off with yellow sugar or some zest if you're feeling extra fancy! They are tart, yet sweet, and oh so delicious!