Fresh Lemon Bar Cupcakes
These Lemon Bar Cupcakes have a buttery crust, soft lemon filling, and a sweet topping of lemon buttercream and lemon curd. Bright, fresh, and perfect for spring, brunch, or summer dessert.
Print Recipe
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.
Servings: 12 cupcakes
Calories: 320kcal