Lemon Cupcakes

Springtime is perfect for bright flavors and bright colors. Awhile back for my mom's Bunco group I made lemon cupcakes with lemon cream cheese frosting, topped with candied lemon peel and lemon curd. The candied lemon peel sounds intimidating but it is really very easy! Recipe adapted from "Cupcake Kit" By Elinor Klivans.

:: Lemon Cupcakes with Lemon Cream Cheese Frosting ::

Makes 12 cupcakes

INGREDIENTS:

1 box lemon flavored cake, prepare as directed.

{FROSTING}

1/2 cup unsalted butter

4 ounces cream cheese, at room temperature

2 teaspoons finely grated lemon peel

1 teaspoon vanilla extract

2 cups powdered sugar

4 tablespoons lemon curd (optional)

{GLAZED LEMON PEEL - optional}

1 large lemon, washed

1/3 cup water

1/4 cup sugar

1 tablespoon cider vinegar

DIRECTIONS:

{MAKE THE FROSTING}

In a large bowl, using an electric mixer on low speed, beat the butter, cream cheese, grate lemon peel, and vanilla until smooth and thoroughly blended, about 1 minute. Scrape sides as needed. Add powdered sugar, mixing until smooth, about 1 minute, then beat on medium speed for 1 minute. Use a small spatula to spread about 3 tablespoons of frosting over the top of each cupcake. Top with approximately 1 teaspoon lemon curd, if desired.

{MAKE THE LEMON PEEL IF DESIRED}

Using a vegetable peeler and a slight sawing motion, remove the lemon rid from the lemon in large strips. Trim off any white pith that remains on the rind and cut the rind into matchstick-size strips. Put the strips in a small saucepan, cover with water, and bring to a boil. Strain, then rinse the lemon strips with cold water. Heat the water, sugar, and vinegar in the saucepan over medium heat and bring to a simmer, stirring to dissolve the sugar. Add the lemon strips. Simmer for 10 minutes.

♥Enjoy!♥