The Best Lemon Bar Cupcakes (With Lemon Buttercream!)
When life gives you lemons, don’t just make lemonade—make Lemon Bar Cupcakes and show those lemons who’s boss! These zesty treats are basically a lemon bar’s glow-up, complete with a buttery crust, fluffy lemon cupcake center, and a swirl of lemon buttercream that’s more uplifting than a motivational poster. To top it all off, a dollop of tangy lemon curd sits on each cupcake like a citrus crown, because your dessert deserves to feel fancy. If you’ve ever wished your favorite lemon bar and cupcake could join forces, consider this recipe your sweet, sunny answer. Grab your apron and pucker up—things are about to get deliciously tart!
Why these cupcakes are amazing:
- Packed with layers upon layers of lemon flavor.
- The deliciousness of lemon bars with the ease of a cupcake.
- Perfect for parties, potlucks, birthdays, BBQs, holidays – or any occasion that calls for a sweet lemon treat!
Lemon Bar Cupcakes
Yield: 12 Cupcakes
Equipment:
- Cupcake pan
- Cupcake Liners
- Piping Bags (Optional for Lemon Buttercream and Lemon Curd)
Prep Time: 20 minutes / Bake Time: 32 minutes
Ingredients
Cupcake Crust
- ½ cup butter, softened
- ¼ cup white granulated sugar
- 2 tablespoons brown sugar
- 1 cup all purpose flour
- ¼ teaspoon salt
Cupcake Batter
- 1 cup white granulated sugar
- ½ cup lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 3 eggs
- 1 cup all purpose flour
- ½ teaspoon baking powder
Frosting
- 6 Tbsp unsalted butter, softened
- 2 cups powdered sugar
- 2 tsp lemon zest
- 1/8 cup lemon juice
- 1 Tbsp milk
Toppings
- Premade Lemon Curd
- Powdered Sugar
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 1 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.
While the cupcakes are cooling, make the frosting.
Combine the softened butter, about half of the powdered sugar, lemon juice and the vanilla.
Mix on low just until combined.
Add the remaining powdered sugar and the milk.
Mix on low until combined and then bump up the speed to medium and whip for an additional minute or two, until the frosting is smooth and fluffy. Scrape the sides as needed.
Once the cupcakes are cool, pipe the lemon buttercream frosting on top.
Top with a dollop of lemon curd and sprinkle with powdered sugar.
Enjoy!
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 wince the cupcake bar filling has a very lemon-y flavor.
FAQ
Can I use homemade lemon curd instead of premade?
Absolutely! Homemade lemon curd will work perfectly in this recipe if you want to go the extra mile. Just make sure it’s cooled and thick enough to hold its shape on top of the cupcakes.
Can I make these cupcakes in advance?
Yes, you can bake the cupcakes and make the crust a day ahead. Store them in an airtight container, and add the buttercream and lemon curd just before serving for the freshest flavor and texture.
How should I store leftover Lemon Bar Cupcakes?
Keep any leftovers in the refrigerator due to the lemon curd and buttercream. They’ll stay fresh and delicious for up to three days—if they last that long!
