where sisters, sibling rivalry, and creativity collide.

Sunday, July 17, 2011

Stepped up Lemon Cupcakes

Now let's send those Lemon Cupcakes over the top...

Lemon Frosting

12 ounces cream cheese - room temperature
1 cup store-bought lemon curd (Trader Joe's and Whole Food)

Beat together for 4 to 5 minutes until fluffy. Chill until ready to frost.

Candied Lemon Wheels

2 cups sugar
2 cups water
2 large lemons (trim ends) and sliced 1/8 inch thick

Boil water and sugar in heavy saucepan. When it is clear and bubbly reduce heat to low. Add lemon slices separating them with a fork. Simmer for about 30 minutes until the rind is translucent. Use a fork to place the candied rinds on parchment paper. Let cool completely. Can be stored in an air-tight container for about 1 month.

For mini cupcakes cut the candied lemon wheels in quarters.


  1. Dang, just when I'm getting ready to go camping...I'll have to look these up again when I get back home.

  2. I love a cheese cream frosting and I love the idea of topping them with actual lemons. Can I come to your house?