Moist Lemon Cupcakes Recipe with Lemon Curd Center in 35 Minutes

Instructions:

1. Preheat your oven to 350°F (175°C) and line a standard 12-cup muffin tin with paper liners.
2. In a large mixing bowl, sift together the flour and baking powder. Combine the granulated sugar and lemon zest. Rub the zest into the sugar with your fingertips until fragrant and the sugar is slightly damp. Whisk in the sifted flour mixture and salt.
3. Add 115g of softened butter (around 65°F) to the dry ingredients. Use an electric mixer on low speed to beat until the mixture resembles fine breadcrumbs, ensuring the fat coats the flour to limit gluten development.
4. In a separate jug, whisk together the eggs, full-fat buttermilk, 15ml lemon juice, and vanilla extract. Gradually pour the liquid into the dry mixture in two stages, beating on medium speed until just combined and smooth.
5. Divide the batter evenly among the 12 liners. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Transfer to a wire rack to cool completely.
6. Using an apple corer or small knife, remove the center of each cooled cupcake. Spoon or pipe approximately 10g (2 tsp) of lemon curd into each cavity.
7. For the frosting: Beat 225g softened butter (around 65°F) until pale and fluffy. Gradually add powdered sugar, heavy cream, and 10ml lemon juice. Whip on high speed for 3-5 minutes until velvety. Pipe onto cupcakes using a star tip.