Lemon Cupcakes with Candied Lemon Peel recipe.

Lemon Cupcakes with Candied Lemon Peel

Recipe icon.
Recipe
March 15, 2019 by Agathe & Arielle
  • Prep Time: 40 mins
  • Ready Time: 1 hours 5 mins
  • Makes: 18
With three layers of lemon, these cupcakes burst with bright citrus flavor. Lemon cake is soaked in lemon syrup, topped with lemon frosting, and garnished with a candied lemon peel. BAKING ADVICE: 1. You'll use fresh lemon juice three times in this recipe. Keep your eyes peeled on when to include it.
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LEMON CUPCAKES WITH CANDIED LEMON PEEL

Step 1

Preheat oven to 350°F. Grate the rind of 1 entire lemon over a small bowl. Reserve 1 tablespoon of it for step 5. Then, juice the same lemon over another small bowl and discard any seeds. Slice the other lemon crosswise into 6 even rounds. Quarter each slice.

LEMON CUPCAKES WITH CANDIED LEMON PEEL

Step 2

Reserve 2 tablespoons of lemon juice (you will use it in steps 3 and 5). Add remaining juice to a small saucepan, along with sugar (for syrup) and 1/2 cup of water. Add lemon slices. Bring to a boil, then simmer for 30 minutes. When done, use a slotted spoon to transfer lemon slices to a waxed-paper-lined surface to cool and harden. Reserve syrup.

LEMON CUPCAKES WITH CANDIED LEMON PEEL


Step 3

While the syrup simmers, sift the flour, baking powder, baking soda, and salt together in a medium bowl. In a large bowl, using an electric mixer, cream the butter (for cupcakes) and sugar (for cupcakes) until light and fluffy. Add eggs one at a time. Add the flour mixture to the butter mixture in three additions, alternating with the buttermilk. Once the batter is smooth, stir in half of reserved lemon juice, lemon rind, and mix until *just* incorporated.

LEMON CUPCAKES WITH CANDIED LEMON PEEL

Step 4

Line up 18 cupcake cups on a baking sheet. Fill the cupcake cups 2/3 full. Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and place on a wire rack. Poke holes in tops of warm cakes using a toothpick. Spoon about 1 tablespoon of lemon syrup onto each cake, letting it seep in (you may have some leftover syrup). Let cupcakes cool completely. (Frosting will melt if cupcakes are not cool!)

LEMON CUPCAKES WITH CANDIED LEMON PEEL

Step 5

Sift the confectioner’s sugar over a bowl. Using an electric mixer, beat butter (for frosting) in a medium bowl until it starts to look pale, then slowly add the confectioner’s sugar and beat for 2 to 3 minutes. Add the last reserved lemon juice and lemon rind and mix until smooth.

LEMON CUPCAKES WITH CANDIED LEMON PEEL

Step 6

Frost cooled cupcakes using a piping bag. To fill the bag, fold over the top to form a cuff, scoop in frosting, then unfold and twist to push frosting down, releasing any air bubbles. Follow a circular motion by starting from the outside and working inwards with frosting. Top each with a candied lemon peel.

LEMON CUPCAKES WITH CANDIED LEMON PEEL

Lemon Cupcakes with Candied Lemon Peel
Recipe icon.
Recipe
March 15, 2019 by Agathe & Arielle
  • Prep Time: 40 mins
  • Ready Time: 1 hours 5 mins
  • Makes: 18

For the Cake:

Ingredients

  • 8 tablespoon(s) Butter, Room Temperature
  • 2 Lemons
  • 1 cup(s) Granulated Sugar
  • 2 1/2 cup(s) Flour
  • 1 teaspoon(s) Baking Powder
  • 1/2 teaspoon(s) Baking Soda
  • 1/2 teaspoon(s) Salt
  • 8 ounce(s) Buttermilk
  • 2 Eggs

Instructions

  1. Preheat oven to 350°F.
  2. Grate the rind of 1 entire lemon over a small bowl. Reserve 1 tablespoon of it for later.
  3. Juice the same lemon over another small bowl and discard any seeds.
  4. Slice the other lemon crosswise into 6 even rounds. Quarter each slice.
  5. Reserve 2 tablespoons of lemon juice.
  6. Sift the flour, baking powder, baking soda, and salt together in a medium bowl.
  7. In a large bowl, using an electric mixer, cream the butter (for cupcakes) and sugar (for cupcakes) until light and fluffy.
  8. Add eggs one at a time.
  9. Add the flour mixture to the butter mixture in three additions, alternating with the buttermilk.
  10. Once the batter is smooth, stir in half of reserved lemon juice, lemon rind, and mix until *just* incorporated.
  11. Line up 18 cupcake cups on a baking sheet.
  12. Fill the cupcake cups 2/3 full.
  13. Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean.
  14. Remove from oven and place on a wire rack.

For Syrup:

Ingredients

  • 1/2 cup(s) Granulated Sugar

Instructions

  1. Add remaining juice to a small saucepan, along with sugar (for syrup) and 1/2 cup of water.
  2. Add lemon slices.
  3. Bring to a boil, then simmer for 30 minutes.
  4. When done, use a slotted spoon to transfer lemon slices to a waxed-paper-lined surface to cool and harden.
  5. Reserve syrup.
  6. When cakes are done, poke holes in tops of warm cakes using a toothpick.
  7. Spoon about 1 tablespoon of lemon syrup onto each cake, letting it seep in (you may have some leftover syrup).
  8. Let cupcakes cool completely. (Frosting will melt if cupcakes are not cool!)

For Frosting:

Ingredients

  • 12 tablespoon(s) Butter
  • 2 1/2 cup(s) Confectioner's Sugar

Instructions

  1. Sift the confectioner’s sugar over a bowl.
  2. Using an electric mixer, beat butter (for frosting) in a medium bowl until it starts to look pale, then slowly add the confectioner’s sugar and beat for 2 to 3 minutes.
  3. Add the last reserved lemon juice and lemon rind and mix until smooth.
  4. Frost cooled cupcakes using a piping bag. To fill the bag, fold over the top to form a cuff, scoop in frosting, then unfold and twist to push frosting down, releasing any air bubbles. Follow a circular motion by starting from the outside and working inwards with frosting.
  5. Top each with a candied lemon peel.
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