I have tried several lemon cupcake recipes and have never really liked any of them. After the recent success with Red Velvet Cupcakes I decided to attempt a revision of that recipe to create a perfect Lemon Cupcake. I tried it out today. They turned out really well.

Cupcakes
1 1/2 cups sugar
1/2 cup butter
2 eggs, room temperature
2 1/3 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup milk with 1 1/2 tablespoons lemon juice stirred in
2 tablespoons fresh lemon zest

Preheat the oven to 350°F.

Combine the milk and lemon juice and set aside.

Beat the butter and sugar in an electric mixer for 3 minutes on medium speed until light and fluffy.

Add the eggs one at a time and beat until each is completely mixed in.

Sift the flour, baking powder, baking soda and salt together in a bowl.

Alternate adding the dry and wet ingredients to the butter, sugar and egg mixture. Scrape down the sides of the bowl often. Scoop into a cupcake paper lined muffin pan about 1/2 to 3/4 full.

Bake for 18 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for one minute and then remove for pan and finish cooling on a cooling rack.

Filling
1 jar lemon curd

When the cupcakes have cooled completely fill a ketchup style squeeze bottle with lemon curd. Insert the tip into the center of the cupcake and squeeze slowly until the lemon curd comes just to the surface.

Frosting
1/2 cup butter
1-8 ounce package cream cheese
2-3 cups powdered sugar
1 teaspoon lemon juice

Combine the ingredients together and pipe on cupcakes using a pastry bag and large star tip.