Lemon Cupcakes

• Prep40 min
• Cook40 min
• Total2 h 20 min
• Serves12

Ingredients

Candied lemon slices

• 1 lemon, in very thin slices (3 mm, 1/8 in), seeds removed
• 100 g sugar (1/2 cup)
• 100 g water (1/3 cup plus 1 tbsp)

Lemon cupcakes

• Zest of 2 lemons, peeled in strips with a vegetable peeler (no white pith)
• 150 g sugar (3/4 cup)
• 115 g unsalted butter, softened (1/2 cup)
• 2 large eggs, at room temperature
• 1 tsp vanilla extract
• 190 g all-purpose flour (1 1/2 cups)
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 90 g whole milk (1/3 cup)
• 30 g fresh lemon juice (2 tbsp)

Lemon buttercream

• 225 g unsalted butter, softened (1 cup)
• 360 g powdered sugar (3 cups)
• 1 pinch salt
• 30 g fresh lemon juice (2 tbsp)
• 1 tsp finely grated lemon zest
• 1 drop yellow gel food coloring, optional

To decorate

• Thin strands of lemon zest, made with a zester

Instructions

1. In a small skillet on the stove, heat the sugar and water over medium heat until the sugar dissolves. Add the lemon slices in a single layer and simmer over low heat for 15 to 20 minutes, turning them once, until the peel looks translucent. Lift them onto parchment paper and let them dry at least 1 hour. Save the syrup.
2. Preheat the oven to 180°C (350°F) and line a 12-cup muffin pan with paper liners.
3. Place the sugar and lemon zest strips in the dry mixing bowl and grind 10 sec/speed 10. Add the butter and mix 1 min/speed 4. Scrape down the sides, add the eggs and vanilla and mix 30 sec/speed 4.
4. Add the flour, baking powder, baking soda, salt, milk and lemon juice and mix 10 sec/speed 4. Scrape down the sides and mix 5 sec/speed 4, just until no dry flour remains.
5. Divide the batter among the liners, about two thirds full, and bake in the oven for 18 to 20 minutes, until a toothpick comes out clean. Brush the warm tops with a little of the lemon syrup, then let them cool completely on a rack.
6. Wash and dry the mixing bowl. Place the butter in it and mix 1 min/speed 4. Add the powdered sugar and salt and mix 20 sec/speed 3. Add the lemon juice, grated zest and coloring, if using, and mix 1 min/speed 4, scraping down the sides halfway.
7. Cut the candied lemon slices in half. Pipe a swirl of buttercream on each cupcake with a large open star tip, stand half a candied slice on top and finish with a few strands of zest.

Tips

• Wash and dry the lemons before you peel and slice them, since the peel goes into the batter and onto the cupcakes.
• If the buttercream is too soft to pipe, add 30 g (1/4 cup) more powdered sugar or chill it for 15 minutes.
• Candied lemon slices keep 1 week in a closed container. The leftover syrup is lovely in iced tea or lemonade.
• Keep frosted cupcakes covered in a cool spot up to 2 days, or in the refrigerator on hot days.