Ingredients
3 tablespoons plus 1-1/2 teaspoons sugar3 tablespoons lemon juice4-1/2 teaspoons butter1 large egg, lightly beaten, room temperature1 teaspoon grated lemon zestBATTER:3/4 cup butter, softened1 cup sugar2 large eggs, room temperature1 teaspoon vanilla extract1 teaspoon grated lemon zest1-1/2 cups cake flour1/2 teaspoon baking powder1/4 teaspoon baking soda1/4 teaspoon salt2/3 cup buttermilkFROSTING:2 tablespoons butter, softened1/2 teaspoon vanilla extractPinch salt2 cups confectioners’ sugar2 to 4 tablespoons milkEdible flowers or additional grated lemon zest, optional
Preparation
For lemon curd, in a heavy saucepan, cook and stir the sugar, lemon juice and butter until smooth. Stir a small amount of hot mixture into egg; return all to pan. Bring to a gentle boil, stirring constantly; cook 2 minutes longer or until thickened. Stir in lemon zest. Cool for 10 minutes. Cover and chill for 1-1/2 hours or until thickened.
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Add vanilla and lemon zest. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk.
Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely.
Cut a small hole in the corner of a pastry or plastic bag; insert a small round pastry tip. Fill bag with lemon curd. Insert tip 1 in. into center of each cupcake; fill with curd just until tops of cupcakes begin to crack.
In a small bowl, combine the butter, vanilla, salt, confectioners’ sugar and enough milk to achieve frosting consistency. Frost cupcakes. Store in the refrigerator. Garnish with flowers or lemon zest if desired.
