Lemon Cupcakes

Are you in a lemony mood? Then this recipe is perfect for you! It's a delicious buttery yellow cake recipe, filled with lemon curd and covered with cream cheese frosting.

INGREDIENTS FOR CUPCAKES:
2 1/4 cups all-purpose flour
1 1/2 cups granulated sugar
1 1/2 tablespoon baking powder
1 teaspoon salt
3 large eggs
1 1/4 cups milk
1/8 cup vegetable oil
1/2 cup of butter, softened
1 tablespoon vanilla extract

DIRECTIONS:

1. Preheat over at 350 Fahrenheit or 176 Celsius. Line muffin tin with paper liners.

2. Mix butter on medium for 1-2 minutes.

3. Add dry ingredients with butter for 30 seconds.

4. Add milk, oil, vanilla and eggs and mix on medium-high until well mixed.

5. Bake for around 15 minutes or until a wooden pick comes out clean. Cool before frosting.

FOR LEMON CURD:
3 egg yolks
1 whole egg
3/4 cup sugar
1/2 cup lemon juice
zest of 1 lemons
4 tablespoons unsalted butter, cut into small cubes

DIRECTIONS:

1. In a small saucepan, whisk together egg yolks and the egg, slowly incorporate the sugar, lemon juice and the zest. Continue whisking until creamy and well incorporated.
2. Place over medium heat, whisking constantly, until the custard thickens and can coat the back of a wooden spoon, about 8-10 minutes. Remove the pan from the heat, and stir in the butter, one cube at a time. Strain into a bowl or jar, cover surface with plastic wrap and chill in the refrigerator for at least one hour. Keep refrigerated.

CREAM CHEESE FROSTING:
INGREDIENTS:
8 ounces cream cheese at room temperature
1/2 cup unsalted butter, cut into pieces at room temperature
1 cup confectioners' sugar
zest of a lemon
1 teaspoon lemon juice

DIRECTIONS:
Place cream cheese in a medium mixing bowl. Using a rubber spatula, soften cream cheese. Gradually add butter, and continue beating until smooth and well blended. Sift in confectioners' sugar, and continue beating until smooth. Add vanilla, and stir to combine.