Lemon Cupcakes with Lemon Swiss Meringue Buttercream

Lemon is one of those flavors that makes me happy.  It's bright yellow appearance and tart, citrus flavor make me think of summer-y things.

Lemonade.

Lemon Meringue Pie.

Lemon Bars.

They're all SO GOOD (and all recipes I will have to share on here...eventually).

Even though we have quite a while to go until summer, these cupcakes can be made year round.  And actually, making these cupcakes now would be perfect timing, since we're right in the middle of citrus season.  I'm sure some fresh meyer lemons would be amazing in this recipe!  For those who are still dealing with cold, wet, winter weather, these are just the right thing to perk you up, and remind you of sunny times ahead!

These lemon cupcakes begin with a sweet lemon cake base, lemon infused Swiss meringue buttercream, and a homemade candied lemon peel.  I really recommend you try the candied lemon peel step.  Not only does it make the flavor of the cupcake more obvious, but it makes the cupcake look so professional!  They taste very good too!

Lemon Cupcakes with Lemon Swiss Meringue Buttercream
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Cake recipe adapted from my baking addiction
Frosting recipe adapted from Annie's Eats
Yield:  about 12 cupcakes (for 24, either double the recipe, or click the link above to go to mybakingaddiction.com for the original recipe)

Ingredients:
For the cupcakes:
1 cup plus 2 Tbsp cake flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup plus 2 Tbsp buttermilk
2 large egg whites
3/4 cup sugar
zest from one lemon
1/4 cup unsalted butter
1/2 tsp pure vanilla extract
1/4 tsp pure lemon extract

For the frosting:
5 large egg whites
1 cup plus 2 Tbsp sugar
Pinch of salt
1 pound (4 sticks) unsalted butter, at room temperature
2 tsp pure lemon extract

For the candied lemon peel:
Peel of one lemon
1 1/2 cups sugar. plus more
1 1/2 cups water

Directions:
For the cupcakes:
Center a rack in oven and preheat to 350 degrees.  Prepare pan with liners.  Set aside.

Sift together flour, baking powder, and salt.  Set aside.  Whisk together milk and egg whites in a medium bowl.  Put the sugar and lemon zest in a mixer bowl or another large bowl and rub together with fingers until sugar is moist and fragrant.  Add butter and beat at medium speed for a full 3 minutes, until the butter and sugar are very light.  Beat in extracts, then add one-third of the flour mixture, still beating on medium speed.  Beat in half of the milk-egg mixture, then half of the dry ingredients.  Add the rest of the milk-eggs, then the last of the dry ingredients.  Divide the batter into prepared cupcake liners.

Bake for 18-22 minutes, until cupcakes are risen and springy to the touch.

For the frosting:
Combine the egg whites, sugar, and salt in a heatproof bowl set over a pot of simmering water.  Heat, whisking frequently, until the sugar has dissolved and the mixture reaches 160 degrees F.

Transfer the mixture to the bowl of a stand mixer, fitted with the whisk attachment.  Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature, about 8 minutes.

Reduce speed to medium and add the butter, 2 Tbsp at a time, adding more once each addition has been incorporated.  Stir in the lemon extract and mix just until incorporated.

Frost cupcakes as desired, or transfer to an airtight container and refrigerate up to 3 days, or freeze up to 1 month.  To use, bring to room temperature and beat until smooth again, about 5 minutes.

For the candied lemon peel garnish:
Wash and dry lemon.  Cut strips of peel with a vegetable peeler.

Place strips of peel on a cutting board.  Scrape cut side of peel with a paring knife to remove the bitter white membrane.  Then cut peel into thin strips.

Combine 1 1/2 cups sugar and 1 1/2 cups water in a small saucepan.  Bring to a boil, stirring constantly, for 3 minutes.

Add peel strips.  Reduce heat to low.  Simmer 10 to 12 minutes or until peel turns translucent.

Place wire strainer over bowl.  Spoon strips of peel into strainer, drain thoroughly.

Add additional sugar to Ziploc bag.  Add peel and shake to coat.  Remove from bag and place on wax paper to dry.

Notes:  

• I used a Wilton 1M swirl tip to decorate the cupcakes pictured above