Lemon Drop Cupcakes

May 06, 2013

These cupcakes are a bit time consuming and I thought if nothing else I was going to go into labor from slaving away over these for hours on my feet. Good thing that they were scrumptious and even if they didn’t cause me to go into labor I enjoyed every bite of them. I bet your wondering about the story behind the “Lemon Drop Cupcakes”. My friend mentioned last week that she had heard a news story about these cupcakes inducing labor. I kind of rolled my eyes and then a few days later decided to

Cake Ingredients:
2 sticks butter at room temperature
2 cups white/granulated sugar
4 extra large eggs at room temperature
1/3 cup grated lemon zest (4-8 lemons, depending on size)
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 cup freshly squeezed lemon juice
3/4 cup buttermilk, at room temperature
1 teaspoon vanilla extract

Lemon Syrup Ingredients:
1/4 cup freshly squeezed lemon juice
1/4 cup white/granulated sugar

Glaze Ingredients:
2 cups powdered/confectioners sugar
3 1/2 tablespoons freshly squeezed lemon juice

Buttercream Ingredients:
2 sticks unsalted butter, softened
3 cups powdered/confectioners sugar
1/2 teaspoon salt
1 tablespoon plus 1 teaspoon milk
1 teaspoon pure vanilla extract
2 tablespoons fresh lemon juice

Cake Directions: Preheat oven to 350 degrees and prepare 24 cupcake tins with liners. Cream the butter and sugar in bowl of stand mixer with the paddle attachment until light and fluffy, about 5 minutes....
See the full directions on my site

Nutritions

Calories
346

Sodium
159mg
6% DV

Fat
18g
27% DV

Protein
3g
7% DV

Carbs
41g
14% DV

Fiber
2g
8% DV

Baked