Lemon Vanilla Cupcakes
Delicious lemon and vanilla cupcakes topped with a candied lemon slice.
Servings: 18 Cupcakes
Ingredients
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 stick butter unsalted
- ½ cup shortening
- 2-3 teaspoon lemon zest
- 3 tablespoon lemon juice freshly squeezed
- 4 cups powdered sugar
- 2 tbps 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: 1grams
