- 2 cups flour
- 1/4 teaspoon salt
- 2 teaspoons baking powder
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 teaspoon vanilla
- 1 teaspoon lemon extract or lemon oil
- 1 tablespoon finely grated lemon zest
- 1 cup milk
- lemon curd, for filling, one 10-ounce jar, or about 1 cup homemade (use 2 jars if you want lots of filling)
Combine the flour, salt, and baking powder; set aside.
In a mixing bowl with electric mixer, cream butter with the sugar. Beat in eggs, one at a time, beating well after each addition. Beat in the vanilla and lemon extract. Beat in about a third of the flour mixture and half of the milk. Repeat with another third of the flour mixture and the remaining milk. Slowly beat in the remaining flour mixture until blended. Fold in the lemon zest. Fill paper liners about 2/3 full. Bake for 17 to 19 minutes, until a toothpick inserted in center comes out clean. Set pan on a rack to cool.
Scoop out a small amount of the center of the cupcake and spoon about 1 to 2 teaspoons of lemon curd in each center. You can pipe it in, but I used a small spoon. Keep them level until you know you have plenty of lemon curd to fill all of the cupcakes. If you make your own or use 2 jars, you can use more.