Lemon Sugar Cupcakes Recipe

I love baking and making brand new recipes is extra fun.  The kids helped me with these cupcakes and we used Sonoma Syrup Co’s Vanilla Almond Infused Simple Syrup in the recipe.  Not only where they delicious, but there are lots more recipes ideas I have to try out all of Sonoma Syrup Co’s products.  These taste like Lemon Sugar Cookies, but in a cupcake form.  Make lots and share!

For a review I received:

• Vanilla Almond.
• Mint Infused.
• Meyer Lemon Infused.
• Plus Apple Cider Infused Drinking Vinegar. This is great for smoothies and mixed drinks.

All of these have a ton of recipes they can be used in .  From cocktails to cookies and everything inbetween.

Sonoma Syrup Co

Adding some Vanilla Almond Infused Simple Syrup to the batter. Chopped Almonds to put on top of the icing. Ta-Dah!  These were so moist and yummy!  I used fresh lemons and raw almonds in them too. We made up a few plates to deliver to neighbors and let one neighbor keep this plate to pass on to someone else. Friends and Family Plate.

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• 2 sticks unsalted butter at room temperature.
• 2 cups white sugar.
• 4 large eggs at room temperature.
• ⅓ cup grated lemon zest.
• 3 cups flour
• ½ teaspoon baking powder.
• ½ teaspoon baking soda.
• 1/2 teaspoon kosher salt.
• ¼ cup freshly squeezed lemon juice.
• 1/4 cup Sonoma Syrup Co Vanilla Almond Infused Simple Syrup.

Lemon Icing:

• 1 sticks unsalted butter, softened
• 1 1/2 cups powdered/confectioners sugar
• 2 teaspoon Sonoma Syrup Co Vanilla Almond Infused Simple Syrup.
• 2 tablespoons fresh lemon juice.
• Lemon Zest to add to the top.
• Finely chopped raw almonds to add to the top.

1. Preheat oven to 350 degrees and prepare 24 cupcake tins with liners or spray with nonstick cooking spray.
2. Mix butter and sugar in bowl and then add eggs and lemon zest.
3. Slowly stir in lemon juice and vanilla almond infused syrup.
4. In another bowl, sift together flour, baking powder, baking soda and salt.
5. Add the two mixes together.
6. Fill the cupcake tin 13/4 way full and bake for 12-15 minutes.
7. While the cupcakes are cooling, prepare the lemon syrup.

1. In the bowl mix ingredients and let stand.
2. Once cupcakes have cooked and cooled off add icing to the top.
3. Sprinkle lemon zest on top.
4. Sprinkle chopped almonds on top.
5. Enjoy!

Printable Recipe:
[amd-zlrecipe-recipe:25]