I cherish lemon treats. They're effectively one of my top picks in anything – cakes, treats, bars, and so on. Also, lemon absolutely helps me to remember springtime, however without the sensitivities, sinus diseases, dust all over the place, and arbitrary long periods of sweltering climate that spring generally brings.
What's more, one of the principal things I prepared when I originally begun heating was lemon bars. Well… my variant of lemon bars. It was essentially lemon cake blend, heated into a bar formula, and studded with white chocolate chips. They were so basic yet so tasty, and right up 'til the present time they're as yet one of my family's most loved formulas.
These Lemon Bar Cupcakes are anything but difficult to make, and simpler to serve than lemon bars. In case you're a lemon bar sweetheart, you'll adore this cupcake form
These Lemon Bar Cupcakes get their name since they have lemon bar filling inside the cupcake and in the delicious icing. They're sweet, tart, and overflowing with lemon season from that compelling lemon bar filling, and they have recently the correct trace of crunch and shimmer from the yellow sugar sprinkled on top.
These Lemon Bar Cupcakes are ideal pastry for spring or summer.
Also try our recipe Lemon Cupcakes with Blackberry Buttercream
Lemon Bar Cupcakes are light, luscious lemon cupcakes filled with lemon curd filling and topped with a lemon bar filling frosting! The ultimate cupcake for a lemon lover!
Ingredients
- 1 box lemon cake mix, plus ingredients on back of box
- 1 small box lemon pudding mix (just the dry mix - I used sugar free, but you can use any kind)
- 1 can Duncan Hines Lemon Pie Filling
- ¾ cup unsalted butter, softened to room temperature
- 1 tsp vanilla extract
- About 3-4 cups powdered sugar
- Yellow sanding sugar, for garnish
Instructions
- Preheat oven to 350* degrees F. Line 2 muffin tins with about 18 paper liners. Set aside. Meanwhile, prepare the cake mix according to package directions on back of box. Stir in the lemon dry pudding mix to incorporate.
- Fill each muffin tin about ¾ of the way full with the batter. Bake for approx. 15-18 minutes or until a toothpick inserted near the center comes out clean or with moist crumbs. Cool the cupcakes completely.
- Using a small paring knife or a cupcake corer, core the cupcakes and discard centers, being careful not to puncture through the cupcake's bottom. You only want to core about halfway through the cupcake. Fill with some of the lemon pie filling.
- Now, to make your frosting: In the bowl of a stand mixer, cream together butter, vanilla extract, and ⅓ cup of the lemon pie filling until fluffy, about 2 minutes. Add in the powdered sugar, one cup at a time, until frosting is light and fluffy. You may not need all of the powdered sugar. If frosting becomes too thick, add in a little more lemon pie filling.
- Spoon the frosting into a piping bag attached with a large open-star tip. Begin piping the frosting onto the cupcakes, taking care to cover the lemon filling in the center. Sprinkle immediately with the yellow sanding sugar. Serve immediately, or store cupcakes airtight at room temperature for up to a day, or airtight in the fridge for up to 3 days.
Read more our recipe Southern Strawberry Sweet Tea
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