Layered Lemon Cupcakes
Lemon Lovers - here you go! Introducing a unique spin on lemon cupcakes, complete with three different layers (including your frosting). This idea came to be when I accidentally bought a can of lemon frosting... But, fear not! I took this as an advantage and stirred up a new creation. So, here it is...Layered Lemon Cupcakes!
This cupcake starts with a crumbly graham cracker crust base, topped with vanilla cake, then a twist of sweet lemon icing. The recipe for the graham cracker crust bottom is one which I've never failed to use successfully. It's easy, fun, and tasty, holding just the right texture. Down below in the directions, you'll see how I've made some numerical alterations so that we're not left with as many leftovers of the crust as we would be if we made enough for a whole pie.
For the vanilla cake part, I just made a box of yellow cake that I got from the store. This was for times sake, and because I haven't yet established a favorite vanilla cake recipe. It's one of those small - yet important - things that will have to happen along the journey (journey, meaning years of baking yet to come).
The first time I tried this recipe I had a graham cracker crust bottom, a layer of lemon cake, then a layer of vanilla cake, topped with the lemon frosting. It. Was. Too. Much. Lemon is such a strong flavor, so with more than one layer of it, I couldn't taste the graham cracker enough, never mind that layer of vanilla cake. So I changed it, and thank goodness I did. It's much better this time!
I piped on two different designs, both with the same tip (Wilton 4B). The first one I did was this pink-lined one, which goes around, stacking on top of itself, then ending with a tip at the top. I topped this one with white pearl sprinkles, to give it a prettier, more delicate touch.
My other design is more rose like, starting from the middle and swirling outward, staying on top of the cupcake. I topped this one with my leftover graham cracker crust crumbs, for more of a subtle look.
Personally, I'm not a "Lemon Lover". I think lemons are alright. But they're also too strong and citrus-y for chocolate-lovin' me. But I love the balance that these different layers create. The subtle tastes of the vanilla and graham cracker help to even out the strength of the lemon.
I've been having fun creating cool cupcake combos recently, so look out for more cupcake recipes coming soon. Hope you enjoy!!
This cupcake starts with a crumbly graham cracker crust base, topped with vanilla cake, then a twist of sweet lemon icing. The recipe for the graham cracker crust bottom is one which I've never failed to use successfully. It's easy, fun, and tasty, holding just the right texture. Down below in the directions, you'll see how I've made some numerical alterations so that we're not left with as many leftovers of the crust as we would be if we made enough for a whole pie.
For the vanilla cake part, I just made a box of yellow cake that I got from the store. This was for times sake, and because I haven't yet established a favorite vanilla cake recipe. It's one of those small - yet important - things that will have to happen along the journey (journey, meaning years of baking yet to come).
The first time I tried this recipe I had a graham cracker crust bottom, a layer of lemon cake, then a layer of vanilla cake, topped with the lemon frosting. It. Was. Too. Much. Lemon is such a strong flavor, so with more than one layer of it, I couldn't taste the graham cracker enough, never mind that layer of vanilla cake. So I changed it, and thank goodness I did. It's much better this time!
I piped on two different designs, both with the same tip (Wilton 4B). The first one I did was this pink-lined one, which goes around, stacking on top of itself, then ending with a tip at the top. I topped this one with white pearl sprinkles, to give it a prettier, more delicate touch.
My other design is more rose like, starting from the middle and swirling outward, staying on top of the cupcake. I topped this one with my leftover graham cracker crust crumbs, for more of a subtle look.
Personally, I'm not a "Lemon Lover". I think lemons are alright. But they're also too strong and citrus-y for chocolate-lovin' me. But I love the balance that these different layers create. The subtle tastes of the vanilla and graham cracker help to even out the strength of the lemon.
I've been having fun creating cool cupcake combos recently, so look out for more cupcake recipes coming soon. Hope you enjoy!!
Layered Lemon Cupcakes
Ingredients
- 1 cup graham cracker crumbs
- 1/4 cup sugar
- 4 Tbs melted butter
- Your favorite vanilla cake batter
- Your favorite lemon buttercream
- Any decorations you'd like!
Directions
- Start by creating your graham cracker crumbs. You can do this with a rolling pin, a food processor, or by smacking them with the dull end of a butter knife.
- Mix together graham cracker crumbs and sugar in a small bowl, then pour in your melted butter and stir, so that you end up with a soft, crumbly mixture.
- Line 2 muffin pans with muffin liners.
- Press about a spoonful of the crust mixture into the bottom of each liner, and bake for about five minutes at 350.
- Make, then pour your favorite vanilla cake batter on top of your cooled graham cracker crusts, then bake according to your cake's recipe.
- Allow cupcakes to COOL FULLY before frosting them.
- Use a plastic or piping bag along with your proffered tip(s) to ice the top of your cupcakes.
- Top your cupcakes with whatever decorations you prefer, or none at all. Personally, I think it's a good idea to use your leftover graham cracker crust crumbs if you have any. This way, not as much is wasted, and your decorations compliment your different layers.
- Serve, and enjoy! ;)))
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