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This Lemon Drop Cupcake, inspired by a Lemon Drop Martini, is light, refreshing and can be made with or without alcohol. It's up to you!
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Lemon Drop Cupcakes

Check out this easy Lemon Drop Cupcake recipe that is made from scratch inspired by the Lemon Drop Martini. Be sure to make a Lemon Drop Martini to go along with it! You're gonna love it!
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 24
Calories 197kcal


  • 3/4 cup butter
  • 3 eggs
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2/3 cup milk
  • 1/4 cup limoncello Italian lemon liqueur or milk
  • 1 1/2 cups sugar
  • 1 tablespoon finely shredded lemon peel
  • 1 recipe Lemon Frosting
  • 1/2 cup lemon drop candies finely crushed, or Glazed Lemon Slices
  • 1 cup butter
  • 1 teaspoon lemon extract
  • 4 cups powdered sugar
  • 1 tablespoons lemon juice
  • 2-3 tablespoons milk
  • zest of one lemon


  • Preheat oven to 350 degrees and line muffin tin with baking cups (24)
  • Allow butter and eggs to stand at room temperature for 30 minutes.
  • In a medium bowl stir together flour, baking powder, baking soda, and salt and set aside.
  • In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds.
  • Add sugar and lemon peel; beat until combined.
  • Add eggs, one at a time, beating well after each addition.
  • Alternately add flour mixture and milk mixture to butter mixture, beating on low speed after each addition just until combined.
  • Spoon batter into prepared muffin cups, filling each about three-fourths full.
  • Bake about 18 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 5 minutes.
  • Remove cupcakes from muffin cups. Cool completely on wire racks.
  • Frost with Lemon Frosting recipe below.
  • Top with lemon slices rolled in sugar.
  • Allow butter to stand at room temperature for 30 minutes.
  • In a large mixing bowl beat butter and extract until smooth.
  • Slowly add 1 cups of the powdered sugar at a time, beating well after each addtion.
  • Add lemon juice and zest. Mix well.
  • Beat in milk, 1 teaspoon at a time, until frosting reaches spreading consistency.


Calories: 197kcal | Carbohydrates: 44g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 21mg | Sodium: 48mg | Potassium: 114mg | Fiber: 1g | Sugar: 34g | Vitamin A: 41IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg