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Seeded at the Table - Easy recipes for your family.

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.

 

4.5 from 2 votes
These zesty lemon cupcakes are topped with fluffy vanilla cream frosting and a crispy candied lemon peel.
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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
4.5 from 2 votes
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

Beverages

Salads

Main Dish

Desserts

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Comments

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

    Reply

    • 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. 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

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