I can bet you’ve never seen a lemon bar cupcake recipe like this before! These will be the best tangy and lemon-y cupcakes you have every had.
If you love lemon bars and you love cupcakes than this is the perfect recipe for you. Spring is right around the corner and I love making desserts that are great to bring for parties. These lemon bar cupcakes will have your friends or family salivating just looking at them.
So lets hop into it and start making the most creative and best lemon cupcakes you will ever taste.
Ingredients & Equipment
While this recipe is super fun it also has a lot of different ingredients involved. Make sure to take a trip to the store for this lemon bars recipe with lemon juice. Here is what you need:
- Butter
- White Sugar
- Brown Sugar
- All Purpose Flour
- Salt
- Lemon Juice
- Vanilla Extract
- Lemon zest
- Eggs
- Baking Powder
- Lemon Curd
- Lemon Buttercream
- Powdered Sugar (optional)
There is also some necessary equipment you will need for these lemon bar cupcakes:
Making the Cupcake Crust
First things first, lets make the sugar cookie like crust which is going to go to at the bottom of the cupcake liners.
Take the softened butter, brown sugar and white sugar and mix that together thoroughly. Then add in the flour and mix until the mixture is nice and crumbly.
Now you can set this aside for now, you will need it later when you are assembling the lemon bar cupcakes into the cupcake pan.
Whip Up the Cupcake Filling
On to the cupcake filling which is essentially a lemon bars recipe with lemon juice and the addition of some flour and baking soda to get that cupcake rise.
In a mixing bowl, add the eggs, white sugar, vanilla and lemon juice. Whisk this all together until combined.
Next add in the flour and baking powder and whisk together again. Now the mixture should go from a bright to lighter yellow. That is it for the lemon bar cupcakes filling.
Lemon Bar Cupcake Prep and Bake!
Preheat your oven to 350 degrees fahrenheit.
Place your cupcake liners in the cupcake pan and start by adding about a hefty teaspoon of lemon bar cupcakes crust mixture made earlier into the bottom of each liner. Using the spoon, press that down into the pan and shape into the cupcake liner.
On top of that you will pour the lemon bar cupcake filling into each liner, filling 1/2 to 3/4 way full. With that, you will throw this bad boys into the oven for 22 minutes. During this time you can prepare your toppings to finish off these cupcakes – also known as the best lemon cupcakes you will every taste – when they come out of the oven and cool.
Frosting & Toppings
Once you remove the lemon bar cupcakes from the oven, definitely let them sit and cool for about 15 minutes. When adding the frosting you don’t want it to melt all over the place.
While that was in the oven you should have prepared your lemon curd and butter cream frosting in two separate piping bags. The lemon curd you can snip the end to and the lemon buttercream should be fitted with your piping tip of choice.
Pipe on your butter cream first and then top with the lemon curd. This will give an extra tangy and super lemon-y flavor to these lemon cupcakes with lemon curd. The last thing I did was add some powdered sugar to top it off just like you would any lemon bars recipe with lemon juice.
And voila! Your tasty lemon bar cupcakes are ready to serve or keep all for yourself.
Let me know how you enjoyed these cupcakes and if you consider them one of the most creative and best lemon cupcakes you have ever had. Although they aren’t a fluffy cupcake they come with the lemon punch you and any other lemon lovers you know will be looking for this spring.
Lemon Bar Cupcakes
Course: DessertDifficulty: Medium4-6
servings20
minutes32
minutes15
minutesIngredients
- Lemon Bar Cupcake Crust:
1/4 cup butter, softened
2 tablespoons white granulated sugar
2 tablespoons brown sugar
1/2 cup all purpose flour
1/4 teaspoon salt
- Cupcake Batter:
1/2 cup white granulated sugar
1/4 cup lemon juice
1/2 teaspoon vanilla extract
1 1/2 teaspoons lemon zest
1 1/2 eggs
1/2 cup all purpose flour
1/4 teaspoon baking powder
- Toppings:
Lemon Buttercream
Lemon Curd
Directions
- 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 the 1/2 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
- You can omit the lemon curd, if you want to tone down the amount of lemon in this dessert. You can also make a strictly vanilla buttercream frosting since the lemon bar cupcake filling has a very lemon-y flavor.
