These cupcakes were inspired by the Lemon Drop cupcakes sold at a local cupcake shop. My family loves theirs so I thought a mini version would be a welcome addition to the Valentine’s Day treat boxes I was making. I suspect the cupcake shop’s batter is from scratch and not a mix. However, 99% of the time my from scratch cakes don’t turn out so well so I used a mix for these. I always use a mix when I don’t want to take a chance with the results.
You will need:
Lemon Cake Mix(or your own lemon cake recipe)
Lemon Frosting(recipe below)
Mini cupcake liners
Mini muffin pan
Preheat oven to 350 degrees (325 degrees for dark pans)
Line mini muffin pan with mini cupcake liners.
Mix batter according to package(or recipe) directions.
Spoon batter into liners and bake for 15-20 minutes until toothpick inserted comes out clean.
Cool on wire rack.
Scoop tiny bit of cupcake out of top of cupcake. Fill hole with dollop of lemon curd.
Scoop frosting into pastry bag without tip. Pipe frosting onto cupcakes.
Note: This is going to make a lot of mini cupcakes. I made two dozen mini cupcakes and then a dozen regular size cupcakes(for the freezer) to save on time.
zest of two lemons
6T. butter (softened)
6 c. powdered sugar
juice of 2 lemons (3-4 T.)
With mixer, combine lemon zest and butter until creamy. Add 1 cup powdered sugar and mix. Gradually add the rest of the ingredients alternating between powdered sugar, lemon juice and water until thoroughly mixed and creamy. Use to frost cake or cupcakes.