Lemon Vanilla Cupcakes - A flavor of Spring and Summer

When it gets close to summertime 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 traditional flavor found in desserts and I found adding lemon to my vanilla cupcake recipe complimented 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 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 tip 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 to 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

📖 Recipe

Lemon Vanilla Cupcakes

Dana

Delicious lemon and vanilla cupcakes topped with a candied lemon slice.

4.77 from 13 votes

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Prep Time 15 minutes mins

Cook Time 18 minutes mins

Total Time 33 minutes mins

Course Dessert

Cuisine American

Servings 18 Cupcakes

Calories 305 kcal

Ingredients

  

1x2x3x

Lemon Cupcakes

• ▢ 1 ½ cups all purpose flour
• ▢ 1 cup granulated sugar
• ▢ ½ teaspoon baking soda
• ▢ 1 teaspoon baking powder
• ▢ 1 ½ sticks unsalted butter - softened
• ▢ 1 teaspoon vanilla extract
• ▢ 2 eggs
• ▢ ½ cup milk
• ▢ ½ cup sour cream
• ▢ 1 ½ teaspoon lemon juice - freshly squeezed

Lemon Buttercream Frosting

• ▢ ½ cup butter - unsalted
• ▢ ½ cup shortening
• ▢ 2-3 teaspoon lemon zest
• ▢ 3 tablespoon lemon juice - freshly squeezed
• ▢ 4 cups powdered sugar
• ▢ 2 tablespoon heavy cream - or milk as substitute

Candied Lemon Slices

• ▢ 1 cup water
• ▢ 1 cup sugar
• ▢ 3 tablespoon lemon - freshly squeezed

Instructions

Lemon Cupcakes

• Preheat oven to 350°F
• 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.

Lemon Buttercream Frosting

• 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.

Candied Lemon Slices

• 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.

Notes

https://mamaneedscake.com/recipe/lemon-vanilla-cupcakes/

Nutrition

Serving: 1cupcake | Calories: 305kcal | Carbohydrates: 58g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 68mg | Potassium: 44mg | Fiber: 0.4g | Sugar: 49g | Vitamin A: 82IU | Vitamin C: 3mg | Calcium: 34mg | Iron: 1mg

Nutritional information is an estimate based on third-party calculations. Actual values may vary due to ingredients, measurements, and serving sizes.

© Mama Needs Cake

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