Lemon Bar Cupcakes
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
- 3/4 cup unsalted butter
softened to room temperature
- 1 tsp vanilla extract
- About 3-4 cups powdered sugar
- Yellow sanding sugar
for garnish
Directions
- 1
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.
- 2
Fill each muffin tin about 3/4 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.
- 3
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.
- 4
Now, to make your frosting: In the bowl of a stand mixer, cream together butter, vanilla extract, and 1/3 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.
- 5
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.
Lemon Bar Cupcakes
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About this Recipe
Craving a dessert that's bursting with bright, zesty flavor and feels like a ray of sunshine? These Lemon Bar Cupcakes deliver the delightful tang and sweetness of classic lemon bars, all wrapped up in a perfectly portable, individual treat.
What makes this recipe truly special is the ingenious integration of lemon bar filling not once, but twice—both nestled within the cupcake itself and generously blended into the luscious frosting. This unique approach ensures every bite is deeply infused with that signature tart-sweet flavor, elevating a simple cupcake into something truly extraordinary.
Prepare for a genuinely luscious and light experience that will instantly transport you to a bright spring day. Each cupcake boasts a tender crumb, thanks to the combination of lemon cake and pudding mixes, which also imbues them with a vibrant citrus essence. The hidden pocket of lemon bar filling in the center offers a delightful surprise, while the creamy, lemon-infused frosting provides a perfectly balanced finish. A sprinkle of yellow sanding sugar adds a final touch of cheerful sparkle, making these a treat for both the eyes and the palate. These cupcakes are designed to be bursting with flavor, truly epitomizing the fresh, invigorating tastes of springtime.
While the lemon flavor is undeniably the star, you can easily adapt these cupcakes to your preferences. For a slightly different balance, you might consider using a vanilla cake mix as the base instead of lemon, allowing the lemon pudding and pie filling to provide the primary citrus notes. If you're aiming for an extra smooth, cloud-like frosting, ensure your unsalted butter is at perfect room temperature and sift your powdered sugar meticulously. You could also experiment with different colored sanding sugar for a festive touch.
These Lemon Bar Cupcakes are perfect for any occasion that calls for a bright, cheerful dessert. They are an ideal treat for spring gatherings, garden parties, or simply to bring a little zest and sunshine to your afternoon tea. Serve them as the delightful conclusion to a light meal or as a vibrant centerpiece on a dessert table.