Vanilla Cupcakes with lemon pie filling, lemon buttercream frosting, and candied lemon rind garnish.
Source Recipes
- Cupcakes: https://sallysbakingaddiction.com/2016/08/29/simply-perfect-vanilla-cupcakes/
- Frosting: http://www.twosisterscrafting.com/best-lemon-buttercream-frosting/
For the lemon pudding, I used jello instant lemon pudding (not sugar-free) and added 8 oz of sour cream, 1/2 cup of Dannon plain whole milk yogurt, and a splash of whole milk.
For candied lemon rinds, I cooked the rinds in 1 cup of sugar and 1/2 cup of water until the white parts faded. I then immediately dipped them into granulated sugar.
Recipe Notes
- I excluded the vanilla bean in the cupcake recipe.
- You can cut the buttercream recipe in half if you’re only making 14 cupcakes. I ended up with a lot of extra frosting.