– 1 ¾ cups All-purpose flour – 1 teaspoon Baking powder – ¼ teaspoon Baking soda – ½ teaspoon Salt – 6 tablespoon Unsalted butter room temperature – 2 tablespoon Oil canola or vegetable – 2 tablespoon Organic Fair Trade Raw and Unfiltered Honey – ¾ cup Wholesome Organic Fair Trade Cane Sugar – 2 Lemons zested – 2 tablespoon Lemon juice 1 lemon juiced – ¼ cup Sour cream room temperature – 2 Large eggs room temperature – ½ cup Buttermilk room temperature – ½ cup Wholesome Organic Fair Trade Cane Sugar – 3 Egg yolk – 2 Lemon zested – 1 teaspoon Cornstarch – 2 tablespoon Lemon juice juice of 1 lemon – 1 teaspoon Pure vanilla extract – ¼ teaspoon Salt – 2 tablespoon Organic Fair Trade Raw and Unfiltered Honey – ¼ cup Unsalted butter cubed – 1 ½ cups Unsalted butter room temperature – 16 oz Cream cheese room temperature – 4 cups Wholesome Organic Fair Trade Powdered Confectioners Sugar sifted – 2 Lemons zested – ¼ teaspoon Salt
Start filling first to cool fully. Add sugar, egg yolks, cornstarch, lemon zest, juice, vanilla, salt, and honey to a medium saucepan. Mix with a whisk.Place on medium-low heat burner.
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Mix with rubber spatula. Mix till 170°F and thickened. The process takes 2-3 minutes. Remove from heat and add butter cubes. Mix until melted and combined.
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Cover the filling with plastic wrap in a bowl. Prevents overfilming. Cool completely in the fridge.Preheat the oven to 350°F. Line 12-cup muffin tins. Using muffin liners.Mix flour, baking powder, soda, and salt in a medium bowl. Set aside.
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Mix the butter, oil, honey, and sugar for 3 minutes on high speed. It will lighten and fluffy.Mix in lemon zest, juice, sour cream, and eggs. Combine. Batter seems split but isn't. Just lemon acid.
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Mix ⅓rd dry ingredients and half buttermilk on low speed. Stir in another ⅓rd of dry ingredients and remaining buttermilk. Finish using dry ingredients.Cookie spoon dough into muffin liners. Fill to ⅔rds. Cupcakes will overflow.
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Bake 16-18 minutes. When toothpick comes out clean, cupcakes are done.After 10 minutes in the hot pan, cool the cupcakes on a rack. Cool completely.Sift powdered sugar into a medium bowl. Set aside.
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Mix half the powdered sugar slowly. Second half of powdered sugar. Combine. Mix lemon zest and salt on high until smooth.Use a cupcake corer or sharp knife to cut a hole in the middle of the cupcake, about ½ way down.
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Fill cupcakes with ½ spoonful of lemon bar filling.Scoop frosting onto cupcakes with a big cookie scoop. Spread icing on top using an offset spatula.Put 1 teaspoon of lemon filling in the cupcake center. Drag the lemon through icing with a spoon.
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