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1
For the cupcakes:
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Preheat the oven to 350u00b0F and line a muffin tin with 12 muffin cups.
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Cream the butter in the bowl of an electric mixer until light. Gradually add the sugar and beat until fluffy. Add the eggs, one at a time, and then the vanilla and lemon zest. Beat until combined.
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4
In a separate bowl, sift together the flour, baking powder and salt.
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5
In a measuring cup, mix together the milk and lemon juice, set aside for 3-5 minutes.
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With the mixture on low, alternate adding the flour mixture and the milk/lemon mixture. Mix until just combined.
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Divide the batter between the prepared liners and bake the cupcakes for 16-18 minutes until a toothpick inserted comes out clean. Remove to cool on a wire rack to cool completely.
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8
For the lemon curd:
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In a double boiler or metal bowl over a pot of simmering water, whisk together the lemon zest, juice, sugar and eggs. Add the butter and heat until melted, whisking constantly. Cook until thickened and thermometer reads 160u00b0F. Remove and cover with plastic wrap and refrigerate until completely cooled.
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10
For the frosting:
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Cream the butter in the bowl of an electric mixer until fluffy. Add the lemon juice and mix until combined. On medium speed using the whisk attachment, alternate adding the sugar and milk until all is incorporated. Add the vanilla and turn the mixer to high. Mix for 2-3 minutes until light and fluffy.
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12
To assemble the cupcakes:
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Make sure the cupcakes are completely cooled. Using a small serrated knife, cut out about a 3/4 inch round piece of cake from the center of the cupcake. Using the knife, dig out the cake from the hole that you cut, making sure to leave about an inch of cake at the bottom (i.e. don't dig all the way through).
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14
With a small spoon, scoop about 1 teaspoon of the lemon curd at a time into the holes in the cupcakes until filled. Repeat with all the cupcakes. Once filled, frost the cupcakes using a knife or piping bag.
