Soft vanilla cupcakes filled with tangy lemon curd and topped with creamy lemon frosting.

Scale

1 1/2 cups flour

1/2 cup butter

3/4 cup sugar

2 eggs

1/2 cup milk

1 tablespoon lemon zest

3 egg yolks

1/2 cup lemon juice

2 cups powdered sugar

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1. Prepare cupcake batter.

2. Bake until golden.

3. Make lemon curd.

4. Cool curd completely.

5. Fill cupcakes with curd.

6. Prepare frosting.

7. Pipe frosting on top.

8. Serve chilled.

Use fresh lemons.

Cool curd before filling.

Do not overbake cupcakes.

Store refrigerated.