Lemon Cupcakes, Strawberry Buttercream, and Candied Lemon Peels

What do you do when you have lots of lemons and strawberries?  You make lemon cupcakes topped off with strawberry buttercream frosting and candied lemon peels.  Of course!

Candied Lemon Peel

• 3 large lemons, peeled
• 8 cups of cold water
• 2 cups of sugar + 2 tbsps. for dusting

Using a vegetable peeler, peel off the skin and pith of the lemons.  Cut the lemon peels into approximately 1/4" slices.  Fill a saucepan with 2 cups of cold water.  Add in the lemon slices and bring to a rolling boil.  

Drain the water and add 2 more cups of cold water.  Again, bring to a rolling boil.  Do this for a total of 3 times.  After the last draining, put your lemon peels in a bowl and set aside.  Add your final 2 cups of cold water and sugar to the saucepan.  Bring to a boil, stirring until the sugar is dissolved.  Put the lemon peels inside and lower the heat to a simmer.  Simmer for 20 minutes, stirring occasionally, until the pith is translucent. 

Drain and keep the lemon syrup (can be used to make lemonade, your tea, or, surprise, lemon cupcakes!) Dry the peels on a drying rack, for approximately 12 hours.

Put the peels and 2 tbps. of sugar in a Ziploc bag and shake.  Store the candied peels in an airtight container until ready to use.  Try not to eat them all or you won't have any left for the cupcakes.  They are just so delicious!

Lemon Cupcakes & Strawberry Buttercream Frosting Ingredients

Lemon Cupcakes (makes 12 cupcakes + 20 mini cupcakes)

• 1/2 cup salted butter, room temperature
• 1 cup brown sugar (can use white also)
• 2 large eggs, beaten
• 2 tsps. vanilla extract
• 1 tbsp. lemon syrup
• 1 and 1/2 cups all-purpose flour
• 2 tsps. baking powder
• 1/2 cup milk
• zest and juice of 2 large lemons

Strawberry Buttercream Frosting

• 1 cup unsalted butter, room temperature
• 11 ounces chopped strawberries
• 6 cups powdered sugar

Directions

Preheat oven to 350F.  Line 2 muffin tins with liners and set aside.

Using a mixer, beat the butter and sugar, on medium, until creamed.  Approximately 2 - 3 minutes.  Add the eggs, vanilla and lemon syrup until thoroughly combined.  Beat for another 2 minutes.  

In another bowl, whisk the flour and baking soda.  Slowly add the dry ingredients to the wet ingredients until thoroughly combined.  Add in the milk, lemon zest, and lemon juice.  Mix until combined.

Using an ice cream scoop, scoop batter into liners.  Bake for approximately 20 minutes.  Cool on a baking rack.

To make the frosting, mash or puree the strawberries and set aside.  Using the mixer, beat the butter until soft and fluffy.  Add in the strawberries until well combined.  Mix in the powdered sugar, 1 cup at a time, until fluffly.  

Once cupcakes are cool, frost and sprinkle on candied lemon peels.  Enjoy!