Ingredients:
For the cupcakes:
• 1.5 cups all-purpose flour (sifted)
• 1.5 tsp baking powder
• A pinch of salt
• 1 cup sugar
• 2 eggs
• 1 stick of softened butter
• 2 tsp vanilla extract
• ¾ cup whole milk
• ½ cup lemon curd
For the buttercream:
• 2 sticks of softened butter
• 4 cups confectioners’ sugar
• 2 tbsp milk
• Juice of half a lemon
• Pink gel food coloring
• Yellow gel food coloring
Directions:
Prep and Bake:
1. Preheat the oven to 350°F.
2. Line a muffin pan with cupcake liners.
3. Mix flour, baking powder, and salt in a small bowl.
4. In a large bowl, whisk eggs and sugar.
5. Add butter and vanilla to the egg mixture and mix well.
6. Alternately add dry ingredients and milk to the egg mixture, mixing until combined.
7. Fill each muffin cup with about ¼ cup of batter.
8. Bake for 15-18 minutes. Let cool on a wire rack.
Prepare the Cupcakes:
1. Once cooled, carve out the top center of each cupcake to about ½ inch deep and fill with lemon curd.
Make Buttercream:
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