Lemon-Filled Lemon Cupcakes

Adapted from Martha Stewart's Cupcakes
Printed from Playing House

3 cups all-purpose flour
1 tbsp baking powder
1/2 tsp salt
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
4 large eggs, room temperature
Finely grated zest of 3 lemons (about 3 tbsp), plus 2 tbsp fresh lemon juice
1 tsp vanilla extract
1 cup buttermilk
Lemon Curd for filling (I used the kind from Trader Joe's, feel free to use your favorite recipe!)
Frosting: Cream Cheese Frosting from this Red Velvet Cheesecake Cake recipe - makes exactly enough to frost 24 cupcakes

1. Preheat oven to 325 F. Line 24 standard muffin tins with paper liners. Whisk together flour, baking powder, and salt.

2. With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in zest and vanilla. Add flour mixture in three batches, alternating with 2 additions of buttermilk and lemon juice, and beating until just combined after each.

3. Divide batter evenly among lined cups, filling each 3/4 full. Bake, rotating tins halfway through, until golden brown and a cake tester inserted in centers comes out clean, about 25 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.

4. Fill cupcakes with lemon curd using your favorite filling technique (mine is described here), then frost and serve immediately.