Triple Lemon Cupcakes

For the cupcakes:
Preheat oven to 350 F. Line a 12-count standard size muffin pan with paper liners. Set aside.

In a medium bowl, combine the flour, lemon zest, baking powder and salt together, set aside.

In the the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar together on medium-high for about 3-5 minutes until light and fluffy.

Add the eggs in, one at a time, mixing and scraping the sides of the bowl after each addition for about 30 seconds. Then add vanilla and mix another minute.

At low speed, add in 1/3 of the dry ingredients, then half the milk, mixing after each addition. Continue this pattern until everything is just combined, finishing with the dry mixture (so flour, milk, flour, milk, flour).

Distribute the cupcake batter evenly among the liners, they should be about 3/4 full. Bake for about 20 minutes (or until an inserted toothpick comes out clean). Remove pan from oven and set it on a rack. Allow cupcakes to cool in the pan for about 10 minutes, then transfer to a wire rack until they reach room temperature.

Once the cupcakes are cooled, use a cupcake corer or knife and hollow out the top of each one. The piece you remove should be about a 1″ x 1″ chunk. Fill each hole with about 1 teaspoon of lemon curd, depending on how much you prefer.

For the frosting: In the the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium until fluffy.

Reduce speed to low, add sugar slowly and mix until sugar is moistened. Add about a cup of sugar at a time. Add the milk, lemon juice, zest and vanilla. Continue to mix at medium-high speed until combined.

Continue to beat frosting until blended and smooth. (Add more sugar if it’s too thin or runny, or more milk if too thick). Transfer frosting to pastry bag fitted with a decorating tip. Top each cupcake with a swirl of frosting.