Marthas Meyer Lemon Cupcakes

Directions

1. 1
   Preheat oven to 325F.
2. 2
   Line standard muffin tins with paper liners.
3. 3
   Whisk together flour, zest, baking powder, and salt.
4. 4
   With an electric mixer on medium-high speed, cream butter and granulated sugar until pale and fluffy.
5. 5
   Beat in cream cheese.
6. 6
   Reduce speed to low.
7. 7
   Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed.
8. 8
   Beat in lemon juice and vanilla.
9. 9
   Add flour mixture in three batches, beating until just combined after each.
10. 10
    Divide batter evenly among lined cups, filling each three-quarters full.
11. 11
    Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 28 minutes.
12. 12
    Transfer tins to wire racks to cool completely before removing cupcakes.
13. 13
    Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
14. 14
    To finish, dust cupcakes with confectioners sugar.
15. 15
    Fill a pastry bag fitted with a coupler and a medium round tip (#8) with curd.
16. 16
    Insert tip into top of each cupcake, and squeeze some curd below top to fill the inside, then lift the tip and squeeze more curd in a pool on top.
17. 17
    Filled cupcakes can be kept at room temperature up to 1 hour (or refrigerated a few hours more) before serving.