-
1
Preheat oven to 325F.
-
2
Line standard muffin tins with paper liners.
-
3
Whisk together flour, zest, baking powder, and salt.
-
4
With an electric mixer on medium-high speed, cream butter and granulated sugar until pale and fluffy.
-
5
Beat in cream cheese.
-
6
Reduce speed to low.
-
7
Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed.
-
8
Beat in lemon juice and vanilla.
-
9
Add flour mixture in three batches, beating until just combined after each.
-
10
Divide batter evenly among lined cups, filling each three-quarters full.
-
11
Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 28 minutes.
-
12
Transfer tins to wire racks to cool completely before removing cupcakes.
-
13
Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
-
14
To finish, dust cupcakes with confectioners sugar.
-
15
Fill a pastry bag fitted with a coupler and a medium round tip (#8) with curd.
-
16
Insert tip into top of each cupcake, and squeeze some curd below top to fill the inside, then lift the tip and squeeze more curd in a pool on top.
-
17
Filled cupcakes can be kept at room temperature up to 1 hour (or refrigerated a few hours more) before serving.
