Start by preheating the oven to 350*F. Line two cupcake trays with cupcake liners and set them aside for later.

In the bowl of an electric mixer fitted with the beater attachment (or an electric hand mixer), cream one stick of butter (of your choice) and granulated sugar together until smooth, ~5 to 8 minutes. As you cream the butter and sugar, stop and scrape the sides down with a rubber spatula periodically so you make sure to combine the butter and sugar completely.

In a separate bowl, sift together the flour, baking soda, and salt. Set aside.

Once the butter and sugar are integrated, blend in the yogurt. Add the eggs, one by one, cracking into a separate bowl or mug first before adding to the mixing bowl to prevent any bad eggs or shells from getting into the batter. Then add the lemon zest, lemon juice, and vanilla and beat until combined.

Remove the bowl from the mixer and gently fold in the dry ingredients. Use an ice cream scoop or similarly sized spoon to fill the cupcake tins halfway full, and bake for about 30 mins or until the toothpick comes out cleanly.

Allow the cupcakes to cool for 10 minutes before transferring them onto a cookie cooling rack and allowing them to cool for an additional 10-20 minutes.

In a small saucepan, add the filling ingredients together on medium heat.

Cook, stirring constantly, for about 2-5 minutes until flavors are combined, the water is dissolved, and the compote has thickened. Place in a heat-safe bowl in the refrigerator for about 10-15 minutes prior to filling the cupcakes to allow the mixture to cool.

In a large bowl with a hand mixer at medium speed (or a stand mixer works too), beat all the ingredients until very smooth, adding more lemon juice (in about 1/3 cup measurements at a time) if it needs to be thinner or more powdered sugar (in the same increments) if it needs to be thicker. Chill in the fridge briefly before frosting, as mixing it heats up the ingredients.

Start by removing the peel from two washed, organic lemons with a vegetable peeler in thin strips. Make sure to remove any fruit pulp (the white inner layer of the peel) if applicable. Cut the strips into smaller pieces, if preferred.

Bring water and lemon peel to a boil in a small saucepan. Drain the water from the peels, and repeat with fresh cold water. Repeat this boiling step three times. Drain and set peels aside.

Combine 2 cups fresh water with 2 cups sugar in your saucepan. Bring to a boil over medium-high heat, stirring constantly to dissolve the sugar. Reduce heat to low and stir in citrus peels, and simmer until the white pith (inner layer of the peel) is translucent. On a sheet lined with parchment paper, pour the peels and sugar mixture out and allow to dry and harden for about 30 minutes or overnight, if time allows. You can also toss dry candied peels in additional sugar to coat and then store them in an airtight container at room temperature.

With cupcakes waiting on their cookie cooling rack, place filling, frosting, and toppings in easy reach to begin assembling the cupcakes. Use a spoon or knife to hollow out a 1" core in the center of each cupcake, saving the bits intact that you cut out for later.

Using a spoon, add about a teaspoon of filling to each cupcake and top with the saved cupcake pieces that match. Once filled, it's time to frost them!

Carefully spread or pipe the frosting over the cupcakes, adding as much as desired. Top with the candied lemon peel, serve, and enjoy! These will stay good in the fridge in a Tupperware container for up to a week.