Lemon Bar Cupcakes Recipes
LEMON BAR CUPCAKES
Make and share this Lemon Bar Cupcakes recipe from Food.com.
Provided by Cindy Rose
Categories Dessert
Time 43m
Yield 18 cupcakes, 18 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees. Line muffin tins with cupcake liners.
- Make cake mix according to package directions adding lemon pudding mix.
- Fill each muffin tin 3/4 way full and bake for 15 - 18 minutes or until toothpick inserted near center comes out clean or with moist crumbs. Cool completely.
- Core cupcakes with small knife or cupcake corer. Toss centers (or save to put back on top of cupcakes). Be careful not to go through bottom of cupcake. Fill with 1 tablespoon of lemon pie filling.
- Frost as desired. (recipe on here as Lemon Bar Frosting).
Nutrition Facts : Calories 190.2, Fat 9.7, SaturatedFat 1.5, Cholesterol 31.5, Sodium 243.2, Carbohydrate 24.1, Fiber 0.3, Sugar 10.5, Protein 2.1
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- 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 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.
- 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 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.
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