Pucker Up Lemon Cupcakes

Ingredients

• ¹⁄₂ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tbsp grated lemon peel, about 1 lemon
• 2 tsp vanilla extract
• 1 ¹⁄₂ cups all-purpose flour
• 1 tsp baking powder
• ¹⁄₄ tsp salt
• ³⁄₄ cup milk, your choice
• ¹⁄₂ - 1 recipe prepared Luscious Lemon Curd Icing
• 3 eggs
• 1 pkg Luscious Lemon Curd Mix
• ¹⁄₂ cup water
• 1 tbsp butter, optional
• ¹⁄₂ block (8oz/226 g) cream cheese, softened
• 2 tbsp butter, softened
• 2 cups icing sugar
• 2 - 3 tbsp prepared Luscious Lemon Curd

Preparation

1. Preheat oven to 350° F. Place two Muffin Makers on two 1⁄4 Sheet Pans. Generously oil both Muffin Makers.
2. In a large bowl, using an electric mixer on low-medium speed, cream butter and sugar. Add eggs, one at a time, until smooth. Beat in lemon peel and vanilla.
3. In a separate bowl, combine flour, baking powder, and salt.
4. Gradually add the flour mixture to the egg mixture. Batter will be very thick.
5. Add milk; beat on low speed to avoid splashing.
6. Spoon into moulds. Bake 25–30 min or until a toothpick inserted in the centre comes out clean. Cool in pan 10–15 min. Invert on a Cooling Rack and gently squeeze each muffin cup to release.
7. Once cupcakes are completely cool, top with icing.