Lemon Cupcakes Filled with Lemon Curd

By SweetyBakes

Ingredients

• 2 2/3 cups all purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 3/4 cup butter, room temperature
• 1 2/3 cup sugar
• 1 tbsp lemon zest (or 1 tsp lemon extract)
• 2 large eggs
• 2 tsp vanilla extract
• 1 cup milk
• approx 1 1/2 cups lemon curd

Details

Adapted from bakingbites.com

Preparation

Step 1

Preheat oven to 350F. Line 24 muffin cups with paper liners.
In a medium bowl, whisk together flour, baking powder and salt.
In a large bowl, cream together butter, sugar and lemon zest until light and fluffy. Adding the lemon zest early helps release more of its flavor. Blend in eggs one at a time, followed by vanilla extract. Stir in 1/3 of the flour mixture, followed by half of the milk. Add another 1/3 of the flour and the remaining milk, then stir in the remaining flour, mixing only until no streaks of flour remain.
Divide batter evenly into prepared muffin cups, filling each approx 2/3 to 3/4 full.
Bake for 16-19 minutes, until a toothpick inserted into the center comes out clean and the top springs back when lightly pressed.
Cool completely on a wire rack.

To fill, use a melon baller to scoop a small hole in the top of each muffin. Alternatively, you can use a small knife to carve a small cone of cake out. Fill the depression with 2 tsp lemon curd.
Serve shortly after filling. Unfilled cupcakes can be stored in an airtight container until ready to fill and serve.

Makes 24 cupcakes