Directions

• For lemon curd, in a heavy saucepan, cook and stir the sugar, lemon
• juice and butter until smooth. Stir a small amount of hot mixture
• into egg; return all to pan. Bring to a gentle boil, stirring
• constantly; cook 2 minutes longer or until thickened. Stir in lemon
• peel. Cool for 10 minutes. Cover and chill for 1-1/2 hours or until
• thickened.
• In a large bowl, cream butter and sugar until light and fluffy. Add
• eggs, one at a time, beating well after each. Add vanilla and lemon
• peel. Combine the flour, baking powder, baking soda and salt; add to
• creamed mixture alternately with buttermilk.
• Fill paper-lined muffin cups three-fourths full. Bake at 350° for
• 20-25 minutes or until a toothpick comes out clean. Cool for 10
• minutes; remove from pan to a wire rack to cool completely.
• Cut a small hole in the corner of a pastry or plastic bag; insert a
• small round pastry tip. Fill bag with lemon curd. Insert tip 1 in.
• into center of each cupcake; fill with curd just until tops of
• cupcakes begin to crack.
• In a small bowl, combine the butter, vanilla, salt, confectioners'
• sugar and enough milk to achieve frosting consistency. Frost
• cupcakes. Store in the refrigerator. Garnish with flowers or lemon
• peel if desired. Yield: 1 dozen.