Lemon Burst Cupcakes

Directions

1. 1
   1. Preheat oven to 325 degrees F.
2. 2
   2. Line two 12-count cupcake pans with baking cups and set aside.
3. 3
   3. In a large bowl with an electric mixer, cream the butter and sugar together until fluffy.
4. 4
   4. Add the eggs, one at a time until the mixture becomes creamy.
5. 5
   5. In a medium bowl combine the flour, baking soda and salt together. Whisk to combine or sift them.
6. 6
   6. Alternately add the dry ingredients and the milk into the creamed mixture until completely incorporated to the wet ingredients.
7. 7
   7. Add the vanilla extract, lemon zest, fresh lemon juice, and lemon pulp. Mix batter for an additional minute. Mixture be thick but light and fluffy.
8. 8
   8. Divide the batter among the cupcake liners using a ice cream/cookie scoop and bake for 17 to 20 minutes, or until a wooden pick inserted in the center comes out clean.
9. 9
   9. Allow cupcakes to cool completely before adding the lemon curd or favorite frosting. See my TastyKitchen recipe box for my Lemon Curd recipe.