Mini Lemon Drop Cupcakes

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)
Lemon Curd
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.

Lemon Frosting

zest of two lemons
6T. butter (softened)
6 c. powdered sugar
juice of 2 lemons (3-4 T.)
2T. water

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.

This post linked to: Tasty Tuesday at Balancing Beauty and Bedlam
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Janet is a mom to two daughters and is married to her best friend. Her belief that we are blessed so that we may bless others fuels her writing at where she shares her thoughts on faith, family, and frugal living. She strives to make the most of what she's given in life and hopes to inspire others to do the same.