The Perfect Lemon Bar Cupcake Recipe

Today, I’m super excited to share a yummy dessert with you. it’s one of my favorite desserts that I love to eat after lunch, is the Lemon Bar Cupcake, you’re going to really like these Lemon Bar Cupcakes. it is supper sweet and delicious with the taste of lemon in your mouth, it really worth the effort and time making it, I already tried the Lemon Meringue Slab Pie, and believe me when I say that the best dessert is a dessert with lemon, it’s so delicious and the taste stays in your mouth for hours, I’m now in love with any dessert that contains lemon.

Why I’m in love with this Lemon Bar Cupcake

The Lemon Bar Cupcake is a dessert that’s great for any time. Whether you’re having a summer party, celebrating a birthday, or just a lovely evening with your family, these cupcakes are sure to make everyone happy. Here’s why I love this Lemon Bar Cupcake:

• Easy to Make: This recipe is simple, whether you bake a lot or a little. You don’t need fancy tools or skills, so it’s perfect for new bakers.
• Pretty Look: Lemon Bar Cupcakes don’t just taste great, they look awesome too. The lemon topping makes them shiny and lovely, and your friends will be as impressed. as mine.
• Make It Your Way: You can adjust the lemony or sweet taste to match what you like. If you want more tanginess, add extra lemon zest. If you love sweet stuff, put on more powdered sugar.

Ingredients

For the Cupcake Base:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup whole milk

For the Lemon Curd Topping:

• 1/2 cup freshly squeezed lemon juice (approximately 3-4 lemons)
• 1 tbsp lemon zest
• 1/2 cup granulated sugar
• 2 large eggs
• 1/4 cup unsalted butter, cubed

Directions

Making the Cupcake Base:

1. Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. In a bowl, whisk together the flour, baking powder, and salt.
3. In a separate bowl, cream the softened butter and granulated sugar together until light and fluffy.
4. Add the eggs, one at a time, and mix well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients.
6. Divide the cupcake batter evenly among the cupcake liners, filling each about 2/3 full.
7. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.

Preparing the Lemon Curd Topping:

1. In a saucepan over low heat, combine the lemon juice, lemon zest, sugar, eggs, and cubed butter.
2. Stir continuously until the mixture thickens, about 5-7 minutes. It should coat the back of a spoon.
3. Remove from heat and let it cool slightly.
4. Once the cupcakes have cooled, spoon a generous dollop of lemon curd on top of each cupcake.
5. Optional: Dust with powdered sugar for an extra touch of sweetness.

Kitchen Equipment Needed

To make these yummy Lemon Bar Cupcakes, you’ll need some kitchen stuff:

• Muffin tin
• Cupcake liners
• Mixing bowls
• Whisk
• Electric mixer (optional)
• Saucepan
• Spoon or spatula
• Zester
• Citrus juicer

FAQ

How to Store this Lemon Bar Cupcakes?

If you have any cupcakes left, pop them into a container that closes tight and put them in the fridge. They’ll be good for 3-4 days. The lemon topping might make the cupcakes a bit soft, but they’ll still taste amazing.

Using Store-Bought Lemon Topping?

Sure, you can use the lemon topping from the store if you’re in a hurry. But making your own gives the cupcakes the most delicious and vibrant flavor. Your choice! ????????

Lemon Bar Cupcake Variations

For those who love to experiment, here are some creative variations you can try: Berry Twist: If you love berries, you can put a little spoonful of your favorite berry jam under the lemon topping. It’s like a fruity surprise! Coconut Lover: If you’re a fan of coconuts, mix some shredded coconut into the cupcake batter. It gives your cupcakes a tropical twist. Garnish Galore: Make your cupcakes look extra pretty by adding fresh berries, green mint leaves, or a fluffy dollop of whipped cream on top. Chocolate Drizzle: To make things exciting, you can drizzle melted white or dark chocolate over the lemon topping. ????????

Drink Pairings

Have your cupcakes with a cup of tea, like Moroccan mint tea or green tea. it’s a super combination you should try. Or try your cupcakes with a raspberry sorbet. It’s a cool and refreshing dessert duo.

Conclusion

This Lemon Bar Cupcake is a super dessert worth the try of making it. It’s filled with zesty, sweet, and beautiful flavors, making it a fantastic dessert to have in your recipe collection. I really hope this recipe encourages you to have fun in your kitchen and try new tasty things. And remember to share your yummy creations with your loved ones. Don’t forget to subscribe to my blog for more tasty recipes. Happy baking, ????????

Lemon Bar Cupcake

Maureen Gil

Lemon Bar Cupcakes are like a tasty mix of lemony treats and yummy cupcakes. They're so great for any time you want something delicious. They're easy to make, look cool, and taste super tangy and sweet when you take a bite. I love making them for my guests from time to time.

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 18 minutes mins

Total Time 38 minutes mins

Course Dessert

Cuisine American

Servings 12 Cupcakes

Calories 200 kcal

Ingredients

  

1x2x3x

For the Cupcake Base:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup whole milk

For the Lemon Curd Topping:

• 1/2 cup freshly squeezed lemon juice (approximately 3-4 lemons)
• 1 tbsp lemon zest
• 1/2 cup granulated sugar
• 2 large eggs
• 1/4 cup unsalted butter, cubed

* I earn a commission from Instacart from qualifying purchases.

Instructions

 

Making the Cupcake Base:

• Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
• In a bowl, whisk together the flour, baking powder, and salt.
• In a separate bowl, cream the softened butter and granulated sugar together until light and fluffy.
• Add the eggs, one at a time, and mix well after each addition. Stir in the vanilla extract.
• Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients.
• Divide the cupcake batter evenly among the cupcake liners, filling each about 2/3 full.
• Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.

Preparing the Lemon Curd Topping:

• In a saucepan over low heat, combine the lemon juice, lemon zest, sugar, eggs, and cubed butter.
• Stir continuously until the mixture thickens, about 5-7 minutes. It should coat the back of a spoon.
• Remove from heat and let it cool slightly.
• Once the cupcakes have cooled, spoon a generous dollop of lemon curd on top of each cupcake.
• Optional: Dust with powdered sugar for an extra touch of sweetness.

Notes

u003cliu003eFor the best lemony taste, use fresh lemons. Squeeze and zest them yourself. Don't use lemon juice from a bottle.u003c/liu003eu003cliu003eBefore you start baking, make sure the butter and eggs are not too cold. Let them sit out for a little while. This will make your cupcakes soft and fluffy.u003c/liu003eu003cliu003eWhen you scrape the yellow part of the lemon, be gentle. Don't include the white part underneath; it can be bitter.u003c/liu003eu003cliu003eWhen you mix the cupcake batter, don't stir too much. Just mix until everything is mixed together. This keeps the cupcakes light and fluffy.u003c/liu003eu003cliu003eAfter baking, let the cupcakes cool down before you put on the lemon topping. This helps the topping set nicely.u003c/liu003e

Nutrition Facts

Lemon Bar Cupcake

Amount per Serving

Calories

200

% Daily Value*

* Percent Daily Values are based on a 2000 calorie diet.