Lemon Vanilla Cupcaks – A flavor of Spring and Summer
When it gets close to summer time I start getting antsy for lemon. That’s why I created these Lemon Vanilla Cupcakes with candied lemons. This cupcake is so refreshing it’s like taking a bite out of Spring or Summer.
I’m a big fan of not only lemon but also vanilla. Vanilla is a a traditional flavor found in desserts and I found adding lemon to my vanilla cupcake recipe complemented the lemon nicely.
Finding a garnish that was tasty and cute was an easy task with these Candied Lemon Slices. Candied fruit slices are always a delicious treat and they make the perfect topper for cupcakes! Hint: The trick is to let the slices completely cool before adding them to your cupcakes or they’ll slump and fall over.
These Lemon Vanilla Cupcakes are tasty and are perfect for summer parties. They not only taste great but they add a a bright color to a summer spread. Everyone loves the candied lemon addition and it presents something other than the traditional fruit topping. Using sugar takes away the bitterness of the lemon so when you’re biting into the peel it’s a pleasant taste instead of a sour one.
Making the Cupcakes Pretty
I used the Wilton 1M tip to frost these cupcakes and I found this tips works well when frosting buttercream that has an additive to it such as lemon zest. The opening of the tip allows the buttercream with the zest squeeze through the tip without getting stuck. As always, the presentation is always beautiful with this tip.
If you like this recipe and want to check out my others, click here: Recipes
This article contains affiliate links. If you purchase products through these links or images I may earn a small commission, it is no extra cost to you and helps support this blog.
- 1 1/2 cups all purpose flour
- 1 cup granulated sugar
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1 1/2 sticks unsalted butter softened
- 1 tsp vanilla extract
- 2 eggs
- 1/2 cup milk
- 1/2 cup sour cream
- 1 1/2 tsp lemon juice freshly squeezed
- 1/2 stick butter unsalted
- 1/2 cup shortening
- 2-3 tsp lemon zest
- 3 tbsp lemon juice freshly squeezed
- 4 cups powdered sugar
- 2 tbps heavy cream Or milk as substitute
- 1 cup water
- 1 cup sugar
- 3 tbsp lemon freshly squeezed
Preheat oven to 350°
Combine eggs, butter, vanilla extract, milk, and lemon juice in large bowl.
Combine flour, sugar, baking soda, and baking powder in small bowl.
Slowly add into wet mixture until well blended.
Add in sour cream and mix well.
Bake for 16 to 19 minutes. Until toothpick comes out clean.
Combine SOFTENED butter and shortening, blend well.
Add in lemon zest and lemon juice.
Slowly add in 4 cups powdered sugar and the 2 tablespoons of heavy cream. Mix well.
Thinly slice lemons into 18 slices.
Bring water, sugar, and lemon juice to a simmer on stove.
Place lemon slices in skillet, flip ocassionally, and simmer for 15-20 minutes.
Place lemon slices on wire rack to cool. Sprinkle with sugar.