Lemon Bar Cupcakes

5 from 3 votes

These lemon bar cupcakes are super moist lemon cupcakes filled with lemon bar filling and topped with lemon cream cheese frosting and more lemon bar filling.

Prep Time45

Cook Time17

Decorating Time40

Total Time1 42

Servings: cupcakes

Calories: 625kcal

Ingredients

Lemon Cupcakes

1 ¾ cups All-purpose flour
1 teaspoon Baking powder
¼ teaspoon Baking soda
½ teaspoon Salt
6 tablespoon Unsalted butter room temperature
2 tablespoon Oil canola or vegetable
2 tablespoon Organic Fair Trade Raw and Unfiltered Honey
¾ cup Wholesome Organic Fair Trade Cane Sugar
2 Lemons zested
2 tablespoon Lemon juice 1 lemon juiced
¼ cup Sour cream room temperature
2 Large eggs room temperature
½ cup Buttermilk room temperature

Lemon Bar Filling

½ cup Wholesome Organic Fair Trade Cane Sugar
3 Egg yolks
2 Lemon zested
1 teaspoon Cornstarch
2 tablespoon Lemon juice juice of 1 lemon
1 teaspoon Pure vanilla extract
¼ teaspoon Salt
2 tablespoon Organic Fair Trade Raw and Unfiltered Honey
¼ cup Unsalted butter cubed

Lemon Cream Cheese Frosting

1 ½ cups Unsalted butter room temperature
16 oz Cream cheese room temperature
4 cups Wholesome Organic Fair Trade Powdered Confectioners Sugar sifted
2 Lemons zested
¼ teaspoon Salt

US Customary - Metric

Instructions

Lemon Bar Filling

Start the filling first, so it can cool completely. In a medium sauce pan, add sugar, egg yolks, cornstarch, lemon zest, lemon juice, vanilla, salt, and honey. Use a whisk to mix it together.
½ cup Wholesome Organic Fair Trade Cane Sugar, 3 Egg yolks, 2 Lemon zested, 1 teaspoon Cornstarch, 2 tablespoon Lemon juice, 1 teaspoon Pure vanilla extract, ¼ teaspoon Salt, 2 tablespoon Organic Fair Trade Raw and Unfiltered Honey
Place on the stove over medium-low heat. Mix using a rubber spatula. Mix until it thickens and reaches 170°F. This took me 2-3 minutes. Remove from heat and add in the cubed butter. Mix until melted and mixed together.
¼ cup Unsalted butter
Pour the filling into a bowl and place plastic wrap over the filling. This will prevent a film from forming over the top. Place in the fridge to cool completely.

Lemon Cupcakes

Preheat the oven to 350°F. Line a 12 cup muffin tin. Line with muffin liners.
In a medium bowl, mix the flour, baking powder, baking soda, and salt. Set aside.
1 ¾ cups All-purpose flour, 1 teaspoon Baking powder, ¼ teaspoon Baking soda, ½ teaspoon Salt
Using a mixer, beat the butter, oil, honey, and sugar on high speed for 3 minutes. It will become light and fluffy.
6 tablespoon Unsalted butter, 2 tablespoon Oil, 2 tablespoon Organic Fair Trade Raw and Unfiltered Honey, ¾ cup Wholesome Organic Fair Trade Cane Sugar
Add in the lemon zest, lemon juice, sour cream, and eggs. Mix until combined. The batter will appear separated, but it isn't. It is just the acid from the lemon.
2 Lemons, 2 tablespoon Lemon juice, 2 Large eggs, ¼ cup Sour cream
Add ⅓rd of the dry ingredients and half of the buttermilk and mix on low speed. Add another ⅓rd of the dry ingredients and the rest of the buttermilk. Then, finish with the rest of the dry ingredients
½ cup Buttermilk
Use a cookie scoop to scoop the dough into the muffin liners. Fill ⅔rds full. Any more, and cupcakes will over fill.
Bake for 16-18 minutes. The cupcakes are done baking when a toothpick inserted comes out clean.
Let the cupcakes sit in the hot pan for 10 minutes before transferring to a cooling rack. Cool completely.

Lemon Cream Cheese Frosting

In a medium bowl, sift the powdered sugar. Set aside.
4 cups Wholesome Organic Fair Trade Powdered Confectioners Sugar
Using a mixer, beat the butter and cream cheese on high speed for 2 minutes until creamy.
1 ½ cups Unsalted butter, 16 oz Cream cheese
Add in half of the powdered sugar and mix on low speed until combined. Then, add in the other half of the powdered sugar. Mix until combined. Add in lemon zest and salt and mix on high until creamy.
2 Lemons zested, ¼ teaspoon Salt
Use a cupcake corer or a sharp knife to cut a hole in the middle of the cupcake about ½ way down. Toss the tops of the cupcakes.
Use a ½ tablespoon to fill the cupcakes with the lemon bar filling.
Use a large cookie scoop to scoop the frosting on top of each cupcake. Use an offset spatula to spread the frosting on top.
Use 1 teaspoon of the lemon filling and place in the middle of the cupcake. Use a spoon to drag the lemon through the frosting.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cupcakes.

High altitude baking- Add an extra 1 tablespoon of flour.

Pull out dairy ingredients 2 hours before baking.

Nutrition