Lemon Burst Cupcakes

1. Preheat oven to 325 degrees F.

2. Line two 12-count cupcake pans with baking cups and set aside.

3. In a large bowl with an electric mixer, cream the butter and sugar together until fluffy.

4. Add the eggs, one at a time until the mixture becomes creamy.

5. In a medium bowl combine the flour, baking soda and salt together. Whisk to combine or sift them.

6. Alternately add the dry ingredients and the milk into the creamed mixture until completely incorporated to the wet ingredients.

7. Add the vanilla extract, lemon zest, fresh lemon juice, and lemon pulp. Mix batter for an additional minute. Mixture be thick but light and fluffy.

8. Divide the batter among the cupcake liners using a ice cream/cookie scoop and bake for 17 to 20 minutes, or until a wooden pick inserted in the center comes out clean.

9. Allow cupcakes to cool completely before adding the lemon curd or favorite frosting. See my TastyKitchen recipe box for my Lemon Curd recipe.