Fresh Lemon Bar Cupcakes
These Lemon Bar Cupcakes are made with buttery crust, soft and tangy lemon filling, and a sweet topping of lemon buttercream and lemon curd. These cupcakes are great for a spring, Easter dessert, and summer treat.
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I love making these for family get-togethers, and you can make them with lemon curd for an extra pop of flavor. It is also perfect for a dessert tray with Soft Strawberry Crunch Cake Cookies and Sweet and Creamy Blueberry Fudge.
How to Make Lemon Bar Cupcakes
Ingredients you’ll need for the cupcake crust
Ingredients you’ll need for the cupcake batter
Ingredients you’ll need for the toppings
Step-by-Step Guide
1. Preheat oven to 350°F and line a cupcake pan with liners.
2. Make the crust by mixing butter, sugars, and salt. Add the flour and mix until crumbly.
3. Press a tablespoon of crust into each liner and bake for 10 minutes.
4. While crusts bake, whisk sugar, eggs, vanilla, and lemon juice together.
5. Add flour and baking powder, mix until smooth.
6. Fill cupcake liners halfway with batter and bake 22 minutes.
7. Let cupcakes cool for 15 minutes, then top with lemon buttercream and lemon curd.
8. Sprinkle powdered sugar on top if you like.
Serve and Enjoy!
Important Recipe Notes
- Lemon curd is optional: Use it if you want a stronger lemon flavor, or skip it for a milder cupcake.
- For the buttercream, vanilla buttercream works well if you prefer less tang.
- Let cupcakes cool completely before frosting to prevent melting.
- Store in an airtight container in the fridge for up to 3 days.
Fresh Lemon Bar Cupcakes
Ingredients
For the Cupcake Crust
- ½ cup butter softened
- ¼ cup white sugar
- 2 tbsp brown sugar
- 1 cup all-purpose flour
- ¼ tsp salt
For the Cupcake Batter
- 1 cup white sugar
- ½ cup lemon juice
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- 3 eggs
- 1 cup all-purpose flour
- ½ tsp baking powder
For the Toppings
- Lemon Buttercream
- Lemon Curd
- Powdered Sugar
Instructions
- Preheat oven to 350°F and line a cupcake pan with liners.
- Make the crust by mixing butter, sugars, and salt. Add the flour and mix until crumbly.
- Press a tablespoon of crust into each liner and bake for 10 minutes.
- While crusts bake, whisk sugar, eggs, vanilla, and lemon juice together. Add flour and baking powder, mix until smooth.
- Fill cupcake liners halfway with batter and bake 22 minutes.
- Let cupcakes cool for 15 minutes, then top with lemon buttercream and lemon curd. Sprinkle powdered sugar on top if you like.
