Lemon Drop Cupcakes

These Lemon Drop Cupcakes are so beyond yummy and they are just perfect for summer!

You will need:

1 1/2 cups all-purpose flour

1 tsp baking powder

1/2 cup butter, melted

1 1/4 cup granulated sugar

3 eggs

1 tsp vanilla

1/4 cup fresh lemon juice

1 tsp lemon zest

1/3 cup milk

1/4 cup sour cream

For Filling:

1 jar store bought lemon curd

For the frosting:

1 cup butter, softened

2 tsp vanilla extract

1 Tb lemon juice

1/4 tsp lemon zest

4 cups powdered sugar

4 Tb heavy cream

1 disposable piping bag

Wilton #2D piping tip

Lemon drop candies

In a large mixing bowl, whisk together the flour and baking powder. In another bowl, mix sour cream and sugar together. Add the butter, eggs, and combine with sour cream mixture. Add the vanilla, lemon juice, lemon zest. Add flour and milk alternately and mix until incorporated. Do not overmix. Line a muffin tin with cupcake wrappers and fill 2/3 of the way full of batter. Bake at 350 degrees for 15-18 minutes or until a toothpick inserted in the middle comes out clean. For the frosting, cream the butter with mixer until fluffy. Beat in the powdered sugar a little at time until fluffy and completely incorporated. Mix in the vanilla, lemon juice and lemon zest. Add in the heavy cream and beat until fluffy and smooth. (about 3 minutes) Set aside. Make sure the cupcakes are cooled completely, and with a melon baller, core out the center of each cupcake and fill with lemon curd. Be careful not to core through the bottom of the cupcake. Place the frosting in a disposable piping bag fitted with a #2D piping tip. Pipe the frosting on top of the cupcake and top with a candy lemon drop.