Vanilla Cupcakes with Lemon Curd Filling & Lemon Buttercream Frosting

Yield: 24 cupcakes

For the Cupcakes
3 cups all-purpose flour
1 ½ teaspoons baking powder
¾ teaspoon salt
12 tablespoons unsalted butter, at room temperature
1 ½ cups sugar
4 large eggs
2 teaspoons pure vanilla extract (we used vanilla bean paste)
1 ¼ cups milk

For Filling
Store bought (or homemade) lemon curd

For the Buttercream Frosting
2 cups butter
1 teaspoon vanilla bean paste
1 tablespoon lemon flavoring
1/3 cup cold water (may need more)
2 pounds confectioners’ sugar

Directions
Preheat oven to 350 degrees F. Line cupcake pans with liners; set aside.

In a medium bowl, whisk together flour, baking powder and salt. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy. Add eggs, one at a time, mixing until incorporated; scrape down the sides of the bowl as needed. Mix in the vanilla.

Add flour mixture and milk alternately, beginning and ending with the flour. Scrape down the sides and bottom of bowl as needed.

Divide batter evenly among liners, filling each about ¾ full. Bake until tops spring back when touched, about 18-20 minutes, rotating pan once if needed. Transfer to a wire rack and let cool for 5 minutes. Remove cupcakes from pan, and let cool completely on wire rack.

While the cupcakes cool, start on the frosting. In the bowl of a stand mixer fitted with the paddle attachment, whip butter until light and creamy, about 3 minutes. Add liquids and mix until combined. Gradually add the confectioners’ sugar while mixing. At this point you may need to add more liquid.  You are trying to achieve a spreadable and fluffy consistency.  Whip for several minutes.

When the frosting is made and the cupcakes have cooled completely, use a knife to make a small hole from the center of your cupcake. Fill the hole with lemon curd then frost the cupcakes as desired.

Source: adapted from Martha Stewart; frosting from Apron of Grace