Vanilla Cupcakes with lemon pie filling, lemon buttercream frosting, and candied lemon rind garnish.
For the cupcake recipe: https://sallysbakingaddiction.com/2016/08/29/simply-perfect-vanilla-cupcakes/
For the buttercream recipe: 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.
- 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 buttercream.