Lemon Drop Cupcakes

Cook time: 20 Min Prep time: 15 Min Serves: Makes 12 standard cupcakes


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

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

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!!

Source:By Sarah Farrand

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