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Seeded At The Table

Sharing joy through food, community and travel.

October 14, 2013

Lemon Cupcakes with Candied Lemon Chips

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These zesty lemon cupcakes are topped with fluffy vanilla cream frosting and a crispy candied lemon peel. Plus 35 more lemon recipes below!

These zesty lemon cupcakes are topped with a fluffy vanilla cream frosting and crispy lemon peels.

We are celebrating one my favorite bloggers in the world today. Liz from The Lemon Bowl is expecting her second baby boy very very soon and I couldn’t be happier for her!! A few of her blogging friends got together to throw her a surprise virtual baby shower. Each blogger had to create a recipe with lemon in it, hence the Lemon Cupcakes with Candied Lemon Chips.

These zesty lemon cupcakes are topped with fluffy vanilla cream frosting and a crispy candied lemon peel.Liz and I have a long-standing inside joke where we say “CHIPS!” to each other randomly in social media (Twitter, Instagram, Facebook). So, naturally, I needed to incorporate chips into my post somehow, which is why I came up with candied lemon chips to garnish these cupcakes.

These zesty lemon cupcakes are topped with fluffy vanilla cream frosting and a crispy candied lemon peel.I wanted to write much more about Liz and about these cupcakes, but I am currently limited with my Internet usage as we are on our way back from vacation. We were supposed to be back home by now, but our car broke down and we are staying with friends in Nashville. (Darn, stuck in Nashville. What a bad day!) 😉

These zesty lemon cupcakes are topped with fluffy vanilla cream frosting and a crispy candied lemon peel.Anyway, go on over and give Liz a quick visit to her blog. You’ll love her immediately! Congratulations, Liz!! I’m so thrilled we are REAL life friends!! Love you much!!! <muah!>

These zesty lemon cupcakes are topped with fluffy vanilla cream frosting and a crispy candied lemon peel.

 

These zesty lemon cupcakes are topped with fluffy vanilla cream frosting and a crispy candied lemon peel.
Print
Lemon Cupcakes with Vanilla Buttercream Frosting
Prep Time
30 mins
Cook Time
20 mins
Total Time
1 hr
 
Zesty lemon cupcakes, topped with fluffy vanilla cream frosting.
Servings: 12 cupcakes
Ingredients
For the Cupcakes:
  • 8 tablespoons unsalted butter
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • Zest and juice of two medium lemons
For the Frosting:
  • 1 cup unsalted butter , at room temperature
  • 3 to 4 cups powdered sugar
  • 1/4 cup heavy whipping cream
  • 2 teaspoons pure vanilla extract
  • 1/4 teaspoon salt
Instructions
For the Cupcakes:
  1. Preheat oven to 350 degrees F. Prepare a 12-count muffin tin with paper liners; set aside.
  2. In large mixing bowl, cream together the butter and sugar on medium speed until light and creamy, about 2 to 3 minutes. Stir in the eggs and vanilla until fully combined.
  3. In a separate medium sized bowl, whisk together the flour, baking powder and salt. Add half of the dry ingredients to the wet ingredients, and beat until just combined. Add the rest of the dry ingredients and beat again until just combined. Stir in the milk, lemon zest and lemon juice. Be careful not to overmix.
  4. Evenly distribute the batter into the cupcake liners, filling about three-quarters full. Bake for 20 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and cool completely before frosting.
For the Frosting:
  1. In a large mixing bowl, cream the butter on medium speed until light and fluffy, about 3 to 4 minutes. One cup at a time, slowly add 3 cups of the powdered sugar, mixing in the heavy cream between each cup added. Beat in the vanilla extract and salt, then increase the mixer to high speed and beat for 3 more minutes. Add more powdered sugar to reach desired consistency.
  2. Frost the cooled cupcakes, then garnish with Candied Lemon Chips (recipe below). Cupcakes can be stored in the fridge for up to 3 days.
  3. Adapted Source: Sally's Baking Addiction
These zesty lemon cupcakes are topped with fluffy vanilla cream frosting and a crispy candied lemon peel.
Print
Candied Lemon Chips
Prep Time
5 mins
Cook Time
1 hr
Total Time
1 hr 5 mins
 
Beautiful slices of lemon, candied to garnish your favorite lemon dish.
Ingredients
  • 1-2 large lemons
  • 3 cups water , divided
  • 1 cup sugar
Instructions
  1. Thinly slice the lemons using the second setting on a mandoline. (Or use a knife to carefully slice the lemons.)
  2. Bring 2 cups of water to a boil in a large deep skillet. Meanwhile, prepare an ice bath by combining cold water and ice in a large bowl; set aside.
  3. Place the lemon slices into the boiling water and boil for 1 minute, flipping once halfway. Use a slotted spoon or tongs to remove the lemon slices from the water and place them in the ice bath.
  4. Wipe out the skillet with a paper towel and combine 1 cup of water with 1 cup of sugar. Bring to a boil over high heat, stirring until the sugar is dissolved. Transfer the lemon slices to the pan of sugar water in one layer. Turn down the heat and simmer for 1 hour.
  5. Remove the lemon slices from the pan and transfer to a silicone lined baking sheet to cool and dry. They will be sticky. Use to garnish over Lemon Cupcakes or for decorating any lemon dish.

 

Check out the rest of the contributors to Liz’s shower.  It’s a great menu!

Appetizers

  • Whipped Feta Spread with Lemon, Garlic & Rosemary by Miss in the Kitchen

  • Cauliflower Mashed “Potatoes” in a Lemon Cup with Smoked Paprika  by Climbing Grier Mountain

  • Lemon Basil Bruschetta by Dine & Dish

  • Chipotle Sweet Potato Fries w/ Lemon Basil Aioli by What’s Gaby Cooking

  • Lemon Garlic Herb Marinated Olives by Sarah’s Cucina Bella

  • Kalamata Olive and Feta Dip with Baked Lemon Pepper Pita Chips by Aggie’s Kitchen

  • Creamy Asparagus Guacamole  by The Healthy Apple

Beverages

  • Sparkling Honey Rosemary Lemonade by Nutmeg Nanny

  • Basil Hibiscus Lemonade by Fabtastic Eats

  • Jam Mocktails: Lemon & Pineapple  by Cooking with Books

  • Lemon Jalapeno Spritzers by Bev Cooks

  • Sparkling Blackberry Lemonade by Crumbs and Chaos

  • Limonana (Middle Eastern Frozen Mint Lemonade) by An Edible Mosaic

  • Tipsy Lemonade Iced Tea by Family Fresh Cooking

Salads

  • Kale Salad with Lemon-Tahini Dressing by Thrifty Veggie Mama

  • Lemon Quinoa Salad with Pistachios & Sun-Dried Tomatoes by Cookin’ Canuck

  • Greek Salad with Garlic-Lemon Vinaigrette by Gimme Some Oven

  • Pear Quinoa Salad by Reluctant Entertainer

  • Lemon Avocado Salad Dressing by The Lean Green Bean

  • Lemony Spinach & Tomato Quinoa Salad by MomAdvice

  • Herbed Calamari Salad with Preserved Lemons by Everyday Maven

Main Dish

  • Italian Lemon Roast Chicken Pot by Eat2Gather

  • Roasted Lemon Garlic Cocktail Shrimp by Simply Scratch

  • Lemon Garlic Shrimp Tostada by A Zesty Bite

  • Lemon Pepper Shrimp Linguine by Taste and Tell

  • Salmon with Lemon Herb Butter by Handle the Heat

  • Lemon Chicken Stew by FoodieCrush

  • Chicken Saltimbocca with Lemon Cream Sauce and Olive Orzo by Baker by Nature

Desserts

  • Honey Lemon Shortbread Cookies by Rachel Cooks

  • Lemon Blueberry Macarons by Chocolate & Carrots

  • Lemon Glazed Cookies by A Cedar Spoon

  • Healthier Lemon Bars by Texanerin Baking

  • Lemon Sugar Cookies by What Megan’s Making

  • Light Lemon Mousse by Country Cleaver

  • Lemon Sugar Cookie Sandwiches by i am baker

  • Mini Lemon Cheesecakes with Gingersnap Crust by The Law Student’s Wife

Related Posts

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  • Sugar-Free Blueberry CupcakesSugar-Free Blueberry Cupcakes
  • Chocolate Peanut Butter CupcakesChocolate Peanut Butter Cupcakes
  • Boston Cream Pie CupcakesBoston Cream Pie Cupcakes

Filed Under: Cakes & Frostings, Dessert

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Reader Interactions

Comments

  1. ashley - baker by nature says

    October 14, 2013 at 5:06 AM

    Hello, beautiful! These cupcakes are kemonlicious stunners!!!

    Reply
  2. ashley - baker by nature says

    October 14, 2013 at 5:06 AM

    *lemonlicious

    Reply
  3. Caroline @ chocolate & carrots says

    October 14, 2013 at 5:28 AM

    Wow! Those lemon chips are amazing! 😀 What a show stopper. It was a pleasure bringing dessert with you to the shower, Nikki!

    Reply
  4. Miss @ Miss in the Kitchen says

    October 14, 2013 at 6:47 AM

    Now I want lemon “chips” for breakfast! These are no kidding, absolutely gorgeous! I’m know Liz will love these!

    Reply
  5. Rachel Cooks says

    October 14, 2013 at 7:38 AM

    These are PERFECT, Nikki! And soooo pretty!

    Reply
  6. Amanda says

    October 14, 2013 at 8:21 AM

    These are BEYOND adorable!! What a genius was to incorporate lemon… I must make them! Great job!

    Reply
  7. Meagan @ A Zesty Bite says

    October 14, 2013 at 2:59 PM

    Umm lemon chips — need I say more! I want a whole bag of just those.

    Reply
  8. Liz @ The Lemon Bowl says

    October 14, 2013 at 3:03 PM

    I can’t believe you worked CHIPS into a dessert recipe!!! You are so amazing. I heart you and miss you. Come back. xoxoxooxx

    Reply
  9. The Healthy Apple says

    October 14, 2013 at 4:03 PM

    So cute and so creative. LOVE these; hope you are well darling! xoxooxx

    Reply
  10. Lauren @ Climbing Grier Mountain says

    October 14, 2013 at 7:40 PM

    OMG! Nikki, these are freaking adorable!!

    Reply
  11. Erin @ Texanerin Baking says

    October 15, 2013 at 1:25 PM

    What a thoughtful thing to make, with the chips and all. 😀 And those chips look SO neat! I’ve never heard of them.

    Good luck with your car situation! 🙂

    Reply
  12. Mary-Clay @ Cooking with the King says

    October 15, 2013 at 2:46 PM

    The lemon-themed shower you guys threw for Liz was so cute! 🙂 Your cupcakes look delicious – I love the lemon chips!

    Reply
  13. Kelsey says

    October 15, 2013 at 10:14 PM

    Nikki, these are gorgeous! I love the candied lemon “chips.” They look like tiny little stained glass windows. What a sweet surprise for Liz!

    Reply
  14. Erin @ The Spiffy Cookie says

    October 16, 2013 at 11:08 AM

    Those lemon chips are gorgeous!

    Reply
  15. Paula - bell'alimento says

    October 16, 2013 at 6:28 PM

    Pucker up! These look amazing.

    Reply
  16. Deborah says

    October 19, 2013 at 11:31 PM

    Oh my goodness – these are GORGEOUS! Love, love, love them!

    Reply
  17. Stephanie@PlainChicken.com says

    October 20, 2013 at 2:14 PM

    The cupcakes are gorgeous! LOVE the candied lemon chips!

    Reply
  18. Nutmeg Nanny says

    October 21, 2013 at 7:56 PM

    Lemon cupcakes are my favorite!! I love the candied lemon on top, so cute 🙂

    Reply
  19. Lisa says

    November 2, 2014 at 1:16 PM

    Can we eat the lemon chips too? Love them. Thanks!

    Reply
    • Nikki Gladd says

      November 2, 2014 at 6:17 PM

      Hi Lisa,

      Yes, they are edible. 🙂

      Reply
  20. Anonymous says

    January 15, 2016 at 12:17 AM

    I noticed that the milk, lemon juice and zest are not included in the procedure. why is that? 🙂

    Reply
    • Nikki Gladd says

      January 15, 2016 at 1:07 PM

      Wow! You’re right! I read it over and over just now and it definitely was missing! Just updated it to fix it. Thank you!

      Reply
  21. Kaylene says

    March 12, 2017 at 12:28 PM

    Thanks for sharing the lemon chip recipe! I’m wondering how long they keep for/how far in advance can I make them? They’ll be used in the same way. I can’t wait to try them!

    Reply
    • Nikki Gladd says

      March 13, 2017 at 10:21 AM

      Hi Kaylene,
      I wish I could be more help, but I only made these to use immediately so not sure how long they will store.

      Reply
      • Elise says

        March 28, 2018 at 1:44 PM

        I saw this same recipe on Marthastewart.com and it said that they could be stored for a day or two in an airtight container.

        Reply

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