Recipe of the Week - Lemon Drop Cupcakes

The lemon drop is my favorite cocktail...so how could I resist a recipe for lemon drop cupcakes! 

The Cupcake Blog

Lemon Drop Cupcakes

2 1/2 cups all-purpose flour
2 cups sugar

1 1/4 teaspoons baking soda
1 1/4 teaspoons salt
3 eggs
1 cup applesauce
1/2 cup vegetable oil
2 teaspoons melted honey
1 teaspoon vanilla
1 teaspoon lemon extract
1/4 cup fresh lemon juice (approximately one lemon)
zest of two lemons
1 1/4 cups buttermilk

Lemon Drop Syrup

¼ cup sugar
¼ cup water
Juice of one lemon

Combine sugar and water in small saucepan over medium heat. Simmer until sugar dissolves. Transfer to small bowl and let cool before stirring in fresh lemon juice.

Preheat oven to 350°. Arrange paper liners in muffin tins. Sift together flours, baking soda and salt, and set aside.

In electric mixer, beat eggs and sugar until mixture thickens and color pales - about three minutes. Add oil, applesauce, honey, vanilla & lemon extract, lemon juice and lemon zest, stirring until just combined. Mix in buttermilk. Slowly begin to add flours, scraping down the sides of the bowl occasionally. Beat on low just until smooth.

Fill cupcake tins ¾ full. Bake 12-15 minutes - check frequently after 12 minutes. Remove from oven and brush tops with lemon syrup. Cool completely before frosting.

Frost with your favorite lemon buttercream or lemon cream cheese icing.