1) Preheat oven to 350 F. Line 30 mini (1 3/4-inch) muffin cups with paper baking cups.
2) Combine flour, baking soda, baking powder and salt in medium bowl; mix well. Beat granulated sugar and butter in medium bowl at medium speed until creamy. Add egg, 1 1/2 tablespoons lemon juice and lemon peel; beat until well blended. Add flour mix; beat at low speed while adding milk just until combined. Spoon evenly into prepared muffin cups, filling half full.
3) Bake 10 minutes or until toothpick inserted into centers comes out clean. Cool in pan 5 minutes. Remove to wire rack; cool completely.
4) Whisk powdered sugar and remaining 1 tablespoon lemon juice in small bowl until smooth. Add food coloring, a few drops at a time, until desired shade is reached.
5) Dip top of cupcakes in glaze to cover completely (coating should be thick); scrape off excess on edge of bowl. Let stand 1 hour or until set.
6) Press 1 1/4-inch round cookie cutter into the tops of cupcakes to score circle in glaze. Arrange sugar perals in centers of cupcakes to resemble button holes.
Tip- Filling the muffin cups half full should provide cupcakes that are flat on top (the desired shape to resemble buttons). If your cupcakes have domes after baking, cool them upside down on a sheet of parchment paper to flatten the tops.
Originally Submitted
5/25/2013
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