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Lemon Curd Cupcakes
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2 2/3 cups | flour |
1 1/2 tsp | baking powder |
1/2 tsp | salt |
3/4 cup | butter |
1 2/3 cup | sugar |
1 tbs | lemon zest,, (or 1 tsp lemon extract) |
2 large | eggs |
2 tsp | vanilla extract |
1 cup | milk |
1 1/2 cups | lemon curd |
Preheat oven to 180'
Line 24 muffin cups with paper liners
Whisk flour, baking powder and salt
Cream together butter, sugar, and lemon zest until light and fluffy.
Blend in eggs one at a time, followed by vanilla extract.
Stir in 1/3 of the flour mixture and milk.
Stir in remaining flour mixture.
Divide batter evenly into the muffin cups.
Basks for 16-19 minutes.
Cool on a wire rack.
Use a melon baller to scoop a small hole in the top of each muffin.
Fill with 2 tsp lemon curd.
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