Lemon Drop Cupcakes

Sarah Farrand


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


★★★★★ 2 votes

Makes 12 standard cupcakes
15 Min
20 Min



  • 2/3 c
    all purpose flour
  • 3/4 c
    self rising flour
  • 1/2 c
    unsalted butter, softened
  • 1 c
  • 2
    eggs, room temp
  • 1/4 c
  • 1/8 c
    lemon juice
  • 1/8 c
  • ·
    zest of 1 lemon

  • 1/2 c
    unsalted butter, softened
  • 4 c
    powdered sugar
  • 1/8 c
  • 1/8 c
    lemon juice
  • 1 tsp

How to Make Lemon Drop Cupcakes


  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!!

Printable Recipe Card

About Lemon Drop Cupcakes

Course/Dish: Cakes
Dietary Needs: Vegetarian

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