Lemon Cupcakes with Candied Lemon Chips Recipe

Ingredients

• 8 tablespoons unsalted butter
• 1 cup granulated sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup milk
• Zest and juice of two medium lemons
• For the Frosting:
• 1 cup unsalted butter, at room temperature
• 3 to 4 cups powdered sugar
• 1/4 cup heavy whipping cream
• 2 teaspoons pure vanilla extract
• 1/4 teaspoon salt
• Frost the cooled cupcakes, then garnish with Candied Lemon Chips (recipe below). Cupcakes can be stored in the fridge for up to 3 days.2.2
• 3 cups water, divided
• 1 cup sugar
• Thinly slice the lemons using the second setting on a mandoline. (Or use a knife to carefully slice the lemons.)
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