मंगलवार, 22 जून 2021

Candied Lemon Slices

Candied Lemon Slices are super easy and a delicious way to decorate your favorite lemon foods. These lemon slices are so good you may just eat them before they get a chance to be decoration!

Lemons are a favorite ingredient for both savory and sweet meals, they just brighten the dish. Try these tried and true recipes using lemons to see what I mean, Chicken, Scallops, and Shrimp Pasta!

Dried candied lemon slices.

Candied Lemon Slices Recipe

If you have always wanted to be one of those bakers who not only bakes insanely delicious goodies but can decorate them too, this recipe is for you. Super simple and these candied lemon slices will make any dessert or main dish look elegant and fancy. The translucent lemons not only look delicate and ornate, but they taste amazing too. Plop these lemon slices on desserts such as Lemon Meringue Pie, Lemon Bars, and this Lemon Cake. Watch as the candied lemon slices take these desserts from awesome to WOW!

Besides using candied lemon slices to decorate your Lemon Macaroon Cheesecake, you can just eat them for a fun snack. Simmering them in the sugar water transforms these sour lemons into a sweet treat you are going to love. Letting these candied lemon slices dry will give them a nice sugary crust. Super easy and super fun, you have to try making these candied lemons for yourself.

What you Need for the Easy Candied Lemon Slices

Super simple, these candied lemon slices are going to taste amazing! They are simple to make and make a WOW statement on any dessert! For total measurements, scroll to the recipe card.

  • 1-2 lemons: Slice your lemons thinly. If you have one use a mandolin to make them even and thin. A serrated knife also gives you great control in cutting them thin.
  • Water: You want to use an equal amount of water to sugar. Regular tap water is all you need.
  • Granulated sugar: Keep your ratio of water to sugar equal, for this recipe you should not cut back the sugar. This will help to candy the lemons and create a yummy texture.

How to Make Candied Lemons

Just a few steps and these candied lemon slices are all you need to make one of the best edible decorations out there! These candied sliced lemons are perfect for adding to a dessert, eating them plain or enjoy them on your choice of beverage.

  1. Slice: Wash and dry the lemons. Using a very sharp knife, slice them as thin as possible, removing the seeds as you go. If you have a mandolin, this will get your slices very thin and even.
  2. Simple Syrup: In a wide pot or deep, wide pan, add the water and the sugar. Stirring frequently, bring to a boil. Once all the sugar has dissolved, reduce heat to low and simmer. Add the lemon slices and keep the spread out in the simple syrup.
  3. Drain: Simmer the lemon slices for about an hour, until the rind and pith start to turn translucent. Once translucent, remove them from the syrup onto a parchment-lined sheet pan
  4. Dry: You can air-dry the lemons for about 24-48 hours, flipping them over halfway through but they will still remain sticky to the touch. Another option is to set your oven as low as possible and let the lemons dry in the oven, which will result in less sticky candied lemons. Check them and flip them frequently so they don’t burn. If they begin to get dark or turn brown, remove them from the oven. They will require a good 1-2 hours in the oven to fully dry.
  5. How to use: Once finished, you can use your candied lemons as a garnish for desserts, or simply eat them plain. The syrup may be saved and used to flavor drinks or discarded.

Tips for the Best Lemon Slices

You will have success using either Meyer or regular lemons for this recipe. Sliced candied lemons will be the perfect garnish or tasty treat this summer! Create a fun summertime treat with these candied lemon slices!

  • Lemons: If you are not sure which kind of lemon to use, go with a Meyer lemon. They tend to be just a bit sweeter and will have less of a bitter aftertaste.
  • How to Get Rid of the Bitter: Even after you candy the lemons in sugar they can still be a bit bitter when you eat them. To help with this you can blanch your lemons before simmering them in the simple syrup. Bring a separate pot to boil add the sliced lemons into the pot and boil for 60 seconds. Immediately remove and plunge them into an ice bath to stop the cooking. Then continue with simmering them in the simple syrup.
  • Use a Wide Pot: You want to use a wide pot or a wide deep pan to simmer the lemon slices. This way they won’t overlap in the water.
  • Just till Translucent: You want to simmer the candied lemons just till they become translucent. If you let them simmer too long they will disintegrate.
  • Other Citrus: This recipe will work for other citrus fruits including limes, grapefruit, and oranges. YUM!
  • Serve: Add a bit of crunch and sparkle to your lemon slices by dipping them in sugar before decorating your dessert.

How to Dry and Store Candied Lemon Slices

  • Air Dry: I like to plan ahead and make sure I have enough time to let these candied slices air dry for 24-36 hours. You will want to place them on a parchment-lined sheet pan. They will be a bit tacky to the touch.
  • Oven: If you want to dry them faster you can place them in the oven on low, check them often so that they don’t burn. You can even turn the oven up to 275 if you watch it carefully.
  • Save the Syrup: The leftover lemon-flavored syrup is super yummy. Use it like pancake syrup, add it to drinks, and even baked goods for extra lemony flavor.
  • How to Use Lemon Slices: Besides a pretty garnish on baked goods, you can cut them in half to decorate drinks and chop them up to add to recipes for a bit of a sweet zingy flavor.
  • Store Candied Lemon Slices: Keep these in a tightly sealed container in the fridge for up to 2 weeks and sometimes even longer.
A lemon cupcake decorated with a dried candied lemon slice.

More Lemon Recipes to Love

Anything with lemons in it is like adding a bit of sunshine to your meal. It adds a bright zippy flavor that just brightens the taste. Lemons are a great item to always have on hand so that you can make one of these incredible recipes whenever you need them. They are such a great flavor that goes with so many things. You are going to love these family favorite recipes.

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Candied Lemon Slices

Candied Lemon Slices are super easy and a delicious way to decorate your favorite lemon foods. These lemon slices are so good you may just eat them before they get a chance to be decoration!
Course Side Dish
Cuisine American
Keyword candied lemon slices, lemon slices
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 12 slices
Calories 132kcal
Author Alyssa Rivers

Ingredients

  • 1-2 medium lemons sliced thin
  • 2 Cups Water
  • 2 Cups granulated sugar

Instructions

  • Wash and dry the lemons. Using a very sharp knife, slice them as thin as possible, removing the seeds as you go. If you have a mandolin, this will get your slices very thin and even.
  • In a wide pot or deep, wide pan, add the water and the sugar. Stirring frequently, bring to a boil. Once all the sugar has dissolved, reduce heat to low and simmer. Add the lemon slices and keep the spread out in the simple syrup.
  • Simmer the lemon slices for about an hour, unil the rind and pith start to turn translucent. Once translucent, remove them from the syrup onto a parchment lined sheet pan
  • You can air dry the lemons for about 24-48 hours, flipping them over halfway through but they will still remain sticky to the touch. Another option is to set your oven as low as possible and let the lemons dry in the oven, which will result in less sticky candied lemons. Check them and flip them frequently so they don’t burn. If they begin to get dark or turn brown, remove them from the oven. They will require a good 1-2 hours in the oven to fully dry.
  • Once finished, you can use your candied lemons as a garnish for desserts, or simply eat them plain. The syrup may be saved and used to flavor drinks, or discarded.

Nutrition

Calories: 132kcal | Carbohydrates: 34g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2mg | Potassium: 13mg | Fiber: 1g | Sugar: 33g | Vitamin A: 2IU | Vitamin C: 5mg | Calcium: 4mg | Iron: 1mg


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सोमवार, 21 जून 2021

Strawberry Rhubarb Pie

A sweet, tart fruit filling and golden, flaky crust make this Strawberry Rhubarb Pie the dessert of the summer. With a pie this fresh and decadent, you won’t want store-bought again!

The juicy sweetness of strawberry and the bright, tart flavor of rhubarb is a winning combination, perfect for a summertime treat! My peach, lemon, and key lime pies are more family favorites with summer-ready flavor that you are going to love making this season!

Strawberry rhubarb pie

Perfect Strawberry Rhubarb Pie Recipe

Being my mom’s favorite, we always had strawberry rhubarb pie on hand growing up at our house. For some reason, I was never too keen on the idea of having a vegetable in a sweet pie. I wish I could go back in time and have my younger self try this strawberry rhubarb pie because it is the BEST! If you are unsure about rhubarb, it is time to give this delicious pie a try. With the perfect soft, flaky crust and combination of fruity flavors, I am positive it will make you a believer, too!

It’s rhubarb season right now, so don’t miss out! Fresh rhubarb always tastes best in baked goods. The tart, tangy flavor pairs perfectly with things like muffins, cobblers, and crisps! It is also really easy to prepare. Most fresh rhubarb comes with its toxic leaves already removed, so all you need to do is chop it up and add it to your recipe! This strawberry rhubarb pie is the perfect addition to your summer desserts.

Fresh Strawberry Rhubarb Pie Ingredients

A lot of these ingredients will already be in your pantry, all you need is fresh fruit and a homemade crust to make your pie really pop! See all the measurements in the recipe card below.

  • Homemade or Store-Bought Pie Crust: You will need a 9-inch pie crust. You can get this from the store, but if you want your pie to be extra buttery and flaky, try incorporating my grandma’s perfect pie crust!
  • Fresh Rhubarb: Chopped into small pieces. Sometimes fresh rhubarb can be hard to find, so you can use frozen rhubarb as a substitute.
  • Fresh Strawberries: Hulled and chopped into small pieces.
  • Granulated Sugar: To sweeten your fruit filling and help flavors melt together.
  • Brown Sugar: Adds moisture and richness to your fruit filling.
  • Cornstarch: Keeps fruit filling from becoming too runny. This can also be substituted with tapioca flour.
  • Salt: A pinch to enhance flavors.
  • Vanilla Extract: To add flavor to your filling. Pure vanilla extract works best.
  • Lemon Zest: To balance sweetness and add zesty flavor.
  • Lemon Juice: Adds fresh, juicy flavor to your fruit filling.
  • Salted Butter: I like using salted butter to enhance the flavors in this pie.
  • Egg Yolk: The fat content in an egg yolk adds richness and binds ingredients together.
  • Water: To mix with egg yolk to create egg wash.

How to Make Homemade Strawberry Rhubarb Pie

Making a pie at home doesn’t have to be complicated. Follow these instructions for a fresh, delicious pie baked to perfection! This combination of strawberry and rhubarb taste like summer in every bite!

  1. Preheat: Preheat oven to 425.
  2. Prepare Pie Crust: In a 9 inch pie pan, place one of your pie crusts evenly in the pan and press it into the pan. Set aside in the fridge until the filling is ready.
  3. Mix Fruit and Dry Ingredients: In a medium bowl, add your chopped rhubarb and strawberries. In a smaller bowl, mix the granulated sugar, brown sugar, cornstarch and salt together.
  4. Add Wet Ingredients and Fill Pie: Pour over the fruit and mix. Add the vanilla, lemon zest and lemon juice and mix again. Pour the filling in the prepared pie shell and dot with butter.
  5. Cover Pie: Place the top crust over the filled pie and crimp the edges together. Cut a few vents in the tip crust to allow steam to escape. 
  6. Add Egg Wash: Use a fork to mix the egg yolk and water together and with a pastry brush, brush it evenly across the top crust. You may sprinkle some granulated sugar or coarse sugar crystals over the top for added texture and sweetness.
  7. Bake: Place pie on a baking sheet lined with parchment (this will prevent spills in your oven if the pie bubbles over) and bake on the middle rack for about 45-50 minutes, until the filling is bubbling and the top crust is very golden brown. If the crust is getting too dark before the time is up, cover it gently with foil to avoid burning the top crust while the bottom crust bakes through.
  8. Cool: Allow to cool at least 30 minutes before serving.
Slice being taken out of strawberry rhubarb pie.

Strawberry Rhubarb Pie Tips and Tricks

Use these tips to help you create a pie so good, your friends and family will fight for the last piece. This strawberry rhubarb pie is a sweet and savory combination that everyone loves!

  • Rhubarb: When shopping for fresh rhubarb, look for firm stalks that are not ripped or blemished. If your rhubarb is bright, this typically means that it has a more tart flavor. To prepare fresh rhubarb, simply wash, make sure leaves are discarded, and cut into small pieces. If using frozen rhubarb, thaw and drain before adding to your pie or it will become runny and mushy.
  • Strawberries: Make sure your strawberries are plump and deep red in color. Once strawberries are picked, they do not continue to ripen, so avoid strawberries with too much green or white on them.
  • Using Too Much Flour: If making your pie crust from scratch, try not to use too much flour when rolling out your dough. It can absorb extra flour and leave you with a hard, tough crust.
  • Cold Pie Crust: This is the secret to getting a perfectly flaky crust. When a cold pie crust is put in the oven, a chemical reaction occurs and a flaky outer layer is created.
  • Let Your Pie Cool Completely: One of the harder tips to follow, I know, but patience is key! Letting your pie cool completely is the only way to ensure that you will not have a soupy mess when its cut into. Wait at least 30 minutes before serving.
Strawberry rhubarb pie with piece taken out of it

What to Serve With Your Pie

Nothing beats a warm strawberry rhubarb pie with a scoop of melting ice cream on top. It is the perfect dessert for a summer night. Try my homemade keto ice cream or vanilla soft serve frozen yogurt on top for a healthy twist on an indulgent treat. Have extra strawberries and rhubarb on hand? Serve up strawberry rhubarb crisp and muffins for a selection of fruity desserts that will make any get-together a little sweeter!

How Long Does Strawberry Rhubarb Pie Keep?

Your strawberry rhubarb pie will keep at room temperature for up to 2 days with either plastic wrap or tin foil over it. If you live in a very hot climate, though, I don’t recommend keeping your pie at room temperature or your fruits will turn mushy. It is best to keep your strawberry rhubarb pie refrigerated and will last for up to 5 days.

Slice of strawberry rhubarb pie with a scoop of vanilla ice cream on top

More Amazing Pies

With delicate, buttery crusts and juicy fruit fillings, these other tried and true pie recipes will be a favorite at your cookouts this summer!

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Strawberry Rhubarb Pie

A sweet, tart fruit filling and golden, flaky crust make this Strawberry Rhubarb Pie the dessert of the summer. With a pie this fresh and decadent, you won't want store-bought again!
Course Dessert
Cuisine American
Keyword strawberry rhubarb pie
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 12 slices of pie
Calories 138kcal
Author Alyssa Rivers

Ingredients

  • 2 homemade pie crust or store bought 9 inch pie crusts
  • 3 cups fresh rhubarb chopped
  • 3 cups fresh strawberries hulled and cut into large pieces
  • ½ cup granulated sugar
  • ¾ cup brown sugar
  • ¼ cup cornstarch
  • Pinch of salt
  • ½ teaspoon vanilla extract
  • 1 teaspoon lemon zest
  • 1-2 teaspoon lemon juice
  • 3 Tablespoon salted butter
  • 1 egg yolk
  • 2 Tablespoon water

Instructions

  • Preheat oven to 425.
  • In a 9 inch pie pan, place one of your pie crusts evenly in the pan and press it into the pan. Set aside in the fridge until the filling is ready.
  • In a medium bowl, add your chopped rhubarb and strawberries. In a smaller bowl, mix the granulated sugar, brown sugar, cornstarch and salt together.
  • Pour over the fruit and mix. Add the vanilla, lemon zest and lemon juice and mix again. Pour the filling in the prepared pie shell and dot with butter.
  • Place the top crust over the filled pie and crimp the edges together. Cut a few vents in the tip crust to allow steam to escape. Use a fork to mix the egg yolk and water together and with a pastry brush, brush it evenly across the top crust. You may sprinkle some granulated sugar or coarse sugar crystals over the top for added texture and sweetness.
  • Place pie on a baking sheet lined with parchment (this will prevent spills in your oven if the pie bubbles over) and bake on the middle rack for about 45-50 minutes, until the filling is bubbling and the top crust is very golden brown. If the crust is getting too dark before the time is up, cover it gently with foil to avoid burning the top crust while the bottom crust bakes through.
  • Allow to cool at least 30 minutes before serving.

Nutrition

Calories: 138kcal | Carbohydrates: 27g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 30mg | Potassium: 78mg | Fiber: 1g | Sugar: 23g | Vitamin A: 114IU | Vitamin C: 22mg | Calcium: 21mg | Iron: 1mg


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Lemon Cupcakes

The AMAZING sweet and zesty flavors of these Lemon Cupcakes will have you hooked! Fresh lemon adds a pinch of summer to a classic, decadent treat.

With a perfectly moist sour cream cake base topped with creamy, fluffy frosting, this will be your new dessert of the summer. Red velvet, strawberry, and lemon blueberry are other tried and true cupcake recipes that you will LOVE!

Lemon cupcake with lemon garnish

The Best Lemon Cupcake Recipe

Lemon is one of my all-time favorite flavors in baked goods. It is just so fun and bright! The lemon flavor in these cupcakes is just tangy enough to satisfy but not overpowering or sour. With the perfect balance of zesty lemon, sugar, and cream, I have not been able to get enough of these! I cannot wait for you to try these for yourself!

The perfect cupcake starts at its core. Not having moist, buttery cake is honestly a deal-breaker for me when it comes to cupcakes. I have polished this lemon cupcakes recipe by finding the perfect amount of sour cream to add to the cake mix. The extra fat content really makes a difference in how rich and moist the cake is. Sorry waistline!

What You’ll Need to Make Your Cupcakes with Lemon

The perfect ingredients for a perfectly moist cake! All individual measurements can be found in the recipe card below.

  • Granulated Sugar: Adds sweetness to your cake mix.
  • Lemon Zest: For fresh, tangy lemon flavor in your cake.
  • All-Purpose Flour: Gives your cake structure.
  • Salt: Enhances flavor.
  • Baking Powder: Helps your cake rise.
  • Baking Soda: Keeps your cake fluffy and light.
  • Sour Cream: The secret ingredient! Because of its high fat content, sour cream makes your cake amazingly moist and enhances flavor.
  • Fresh Lemon Juice: Using fresh lemon juice rather than bottled is what gives your cake its perfect juicy flavor.
  • Vegetable Oil: Keeps cake moist. You can also use coconut oil, avocado oil, or butter as a substitute.
  • Large Egg: For use as a binding agent. Not using an egg in your batter can leave you with a flat cake.
  • Vanilla Extract: For rich flavor.

Tasty Lemon Frosting Ingredients

The frosting on these Lemon Cupcakes has the most amazing, light and creamy texture and is bursting with citrus flavor!

  • Unsalted Butter: I like using unsalted butter in this recipe to keep the frosting sweet in order to balance the tanginess of the lemon.
  • Cream Cheese: Thickens your frosting and adds a tangy flavor.
  • Vanilla Extract: For flavor.
  • Salt: To enhance all flavors in your frosting.
  • Lemon Zest: Adds a pinch of tartness.
  • Fresh Lemon Juice: For amazing juicy, summery flavor! Fresh is best.
  • Powdered Sugar: For sweetness and a silky, smooth texture.

How to Make Lemon Cupcakes

Without further ado, let’s get to the nitty gritty of making this perfect summer dessert!

  1. Preheat and Prep: Preheat oven to 350° and line a muffin tin with cupcake liners. Set aside.
  2. Mix Sugar and Lemon Zest: In a medium bowl, use a fork to mix the sugar with the lemon zest. This will release the oils in the zest and help get your cupcakes full of lemon flavor!
  3. Add to Sugar Mixture: Add the flour, sugar, salt, baking powder and baking soda to the sugar mixture and whisk together.
  4. Mix Wet Ingredients: In another bowl whisk the sour cream, lemon juice, vegetable oil, egg and vanilla together. Add the dry ingredients to the wet and gently mix until just combined.
  5. Transfer to Muffin Tin: Scoop evenly into prepared muffin pan.
  6. Bake: Bake for 16-18 minutes, until the top of the cupcakes spring back when lightly pressed or a toothpick comes out clean.
  7. Cool: Cool in the muffin pan for 10 minutes or so and then remove cupcakes from the pan and allow to cool completely.

Lemon Cream Cheese Frosting Recipe

  1. Mix Butter and Cream Cheese: In the bowl of a mixer, beat the butter and cream cheese together with the paddle attachment until combined and smooth, about 2 minutes.
  2. Add Lemon and Dry Ingredients: Add the vanilla, salt, lemon juice and lemon zest and beat again for 1 minute.
  3. Mix in Powdered Sugar: Add 4 ½ cups of powdered sugar and mix on low until the sugar is mostly absorbed by the wet ingredients. Scrape down the sides and bottom of the bowl and then beat again on medium-high until smooth and fluffy. If the frosting is not as stiff as you would like it, add the remaining cup of powdered sugar and beat again until smooth and stiff.
Lemon cupcakes with garnish on a serving platter.

Making the Best Lemon Cupcakes

Lemon Cupcakes are sure to be a crowd pleaser with their bright, creamy flavor. Use these tips to ensure you make a perfect batch every time!

  • Lemons: The best lemons will be heavy and bright yellow in color. Any hints of green indicate that lemons are under-ripe. Avoid lemons with blemishes or that are pale in color- this typically means that they have less juice content and are not as fresh.
  • Sift Dry Ingredients: Sifting together your dry ingredients will make sure there are no air bubbles present and you will have a smooth batter.
  • Measure Flour: Adding too much flour is a common mistake and will leave your cake hard and dry. Be precise in measuring out your flour.
  • Use Pure Vanilla Extract: Using pure instead of imitation vanilla will make a big difference in the way your cupcakes taste. Using pure vanilla gives a more rich, natural flavor.
  • Lemon Curd: You can add a small dollop of lemon curd in cupcake liners before cooking for an extra burst of creamy, lemon flavor. If you do not have any on hand, you can use my easy lemon curd recipe to whip some up!
  • Use Room Temperature Wet Ingredients: Making sure that your dairy products are at room temperature before adding them to your mixture will ensure a smooth, evenly-mixed batter.
  • Filling Cupcake Liners: Make sure to only fill each liner 2/3 of the way full to keep them from overflowing during the cooking process.
  • Cool Before Frosting: Make sure your cupcakes are completely cooled before frosting them or your frosting will melt and lose its shape.
  • Frosting: Instead of spreading frosting on, try piping by filling a ziplock bag with frosting and cutting a small corner of the bag off.

Storing Your Homemade Lemon Cupcakes

  • At Room Temperature: Your cupcakes will keep for up to 2 days at room temperature in either a plastic cupcake container or covered with plastic wrap. Deeper containers are best so that you do not smash your frosting.
  • In the Refrigerator: Cupcakes in an airtight container will keep in the fridge for up to 5 days.
  • In the Freezer: Cupcakes that have not been frosted can be kept in the freezer for up to 3 months if they have been individually wrapped with plastic wrap and placed in a large ziplock bag.
Lemon cupcake with a bite taken out of it

More Delicious Lemon Desserts

When life gives you lemons… make more tasty desserts! Enhance your baked goods with summery, tart flavor and a blast of vitamin C! I love tangy citrus paired with sweet treats like breads, pancakes, and even brownies! My Perfect Lemon Bars are honestly one of my favorite desserts that I have ever made. Sweet lemon paired with shortbread creates the most amazing, mouthwatering treat! I know you will love these recipes just as much as I do!

Print

Lemon Cupcakes

The AMAZING sweet and zesty flavors of these Lemon Cupcakes will have you hooked! Fresh lemon adds a pinch of summer to a classic, decadent treat.
Course Dessert
Cuisine American
Keyword lemon cupcakes, lemon cupcakes recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 12 cupcakes
Calories 520kcal
Author Alyssa Rivers

Ingredients

  • ¾ cups granulated sugar
  • 1 ½ Tablespoon lemon zest
  • 1 ½ cup all purpose flour
  • ¼ teaspoon salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1/2 cup sour cream
  • 1/3 cup fresh lemon juice
  • ½ cup vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract

Lemon Cream Cheese Frosting

  • ½ cup unsalted butter softened
  • 8 ounces cream cheese softened
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1 ½ Tablespoon lemon zest
  • 2 Tablespoon lemon juice
  • 4 ½-5 ½ cups powdered sugar

Instructions

  • Preheat oven to 350° degree Fahrenheit and line a muffin tin with cupcake liners and set aside.
  • In a medium bowl, use a fork to mix the sugar with the lemon zest. This will release the oils in the zest and help get your cupcakes full of lemon flavor!
  • Add the flour, sugar, salt, baking power and baking soda to the sugar mixture and whisk together.
  • In another bowl whisk the sour cream, lemon juice, vegetable oil, egg and vanilla together. Add the dry ingredients to the wet and gently mix until just combined.
  • Scoop evenly into prepared muffin pan. Bake for 16-18 minutes, until the top of the cupcakes spring back when lightly pressed or a toothpick comes out clean. Cool in the muffin pan for 10 minutes or so and then remove cupcakes from the pan and allow to cool completely.

Lemon Cream Cheese Frosting

  • In the bowl of a mixer, beat the butter and cream cheese together with the paddle attachment until combined and smooth, about 2 minutes.
  • Add the vanilla, salt, lemon juice and lemon zest and beat again for 1 minute.
  • Add 4 ½ cups of powdered sugar and mix on low until the sugar is mostly absorbed by the wet ingredients. Scrape down the sides and bottom of the bowl and then beat again on medium high until smooth and fluffy. If the frosting is not as stiff as you would like it, add the remaining cup of powdered sugar and beat again until smooth and stiff.

Nutrition

Calories: 520kcal | Carbohydrates: 72g | Protein: 4g | Fat: 26g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 220mg | Potassium: 112mg | Fiber: 1g | Sugar: 58g | Vitamin A: 574IU | Vitamin C: 6mg | Calcium: 54mg | Iron: 1mg


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