Lemon Bar Cupcakes
These Lemon Bar Cupcakes transform the classic lemon bar into a delicious cupcake! With a buttery crust, soft lemon cake, and tangy lemon buttercream, they’re the perfect sweet and citrusy treat.
Equipment
- Cupcake Pan
- Cupcake Liners
- Piping Bags
Ingredients
Cupcake Crust
- ½ cup butter softened
- ¼ cup white granulated sugar
- 2 tablespoons brown sugar
- 1 cup all purpose flour
- ¼ teaspoon salt
Cupcake Batter
- 1 cup white granulated sugar
- ½ cup lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 3 eggs
- 1 cup all purpose flour
- ½ teaspoon baking powder
Toppings
- Lemon Buttercream
- Lemon Curd
- Powdered Sugar
Instructions
- Preheat the oven to 350 degrees fahrenheit.
- Prep a cupcake pan with cupcake liners.
- Start by making the crust. In a bowl, mix together the butter, brown sugar, white sugar, and salt until combined.
- Then add the flour and mix until a crumbly crust is formed.
- Take about tablespoon of the crust and add to each cupcake liner, flattening afterwards with the spoon.
- Bake in the oven for 10 minutes.
- While that is baking, start making the cupcake filling.
- In a bowl, whisk together the sugar, eggs, vanilla extract and lemon juice.
- Add 1 cup of flour and the baking powder to the wet mixture and mix until combined.
- Fill each cupcake liners 1/2 the way full with cupcake batter and place in the oven for another 22 minutes.
- Remove from the oven and allow to cool for 15 minutes before piping on some lemon buttercream frosting and topping with lemon curd.
Notes
- Don’t Overfill – Only fill the liners halfway to avoid overflowing.
- Make Ahead – You can bake the cupcakes in advance and frost them later.
- Hand Mixers Save Time – An electric mixer will make prepping the batter much easier.