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Lemon Bar Cupcakes

Ingredients

Cupcake Batter

Sift into a bowl

  • 2 3/4 cups flour
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • 1 c 2 sticks unsalted butter, softened
  • 2 c granulated/castor sugar
  • 4 large eggs at room temperature
  • 1 c milk
  • 1 tsp vanilla extract
  • 1 tsp almond extract

Lemon Curd Filling

  • 6 egg yolks
  • 2 whole egg
  • 1 1/2 c sugar
  • 1 c lemon juice
  • zest of 4 lemons
  • 8 tbsp unsalted butter / 1/2 c butter / 1 stick cut into small cubes

Instructions

The Cupcake Batter

  • Prepare a cupcake tin with liners.
  • In a mixer, cream butter until smooth.
  • Add sugar gradually, beating until fluffy.
  • Add eggs, 1 at a time, beating well after each egg.
  • Mix the milk and extract together.
  • Add dry ingredients and milk, alternating flour and milk, ending with the milk. Scrape down sides as needed.
  • Bake at 350°F for 20-25 min until a toothpick comes out clean. Cool completely before filling.

Lemon Filling

  • In a small saucepan (medium heat), whisk together egg yolk and egg until combined.
  • Whisk in sugar, lemon juice and zest.
  • Continue whisking until creamy and well incorporated, about one minute.
  • Whisk constantly, until the custard thickens and coats the back of a wooden spoon (about 8-10 minutes).
  • Remove the pan from the heat, and stir in the butter, one cube at a time.
  • Strain into a bowl, cover surface with plastic wrap and chill in the refrigerator for at least one hour.