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Lemon Filled Cupcakes
1/2 cup butter, softened
1 cup sugar
2 eggs
grated rind from 1 lemon
1 Tbsp. lemon juice
1/2 tsp. vanilla
1 3/4 cup flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup (8 ounces) lemon yogurt
1 10-ounce jar lemon curd
Powdered sugar
Preheat oven to 375F. Line 15 muffin tins with paper liners.
In mixer beat butter and sugar until light and fluffy. Add eggs one at a time, scraping down sides of bowl. Add lemon rind, lemon juice and vanilla, mix well. Combine dry ingredients and add alternately with yogurt, starting and ending with dry ingredients.
Divide batter among 15 muffin cups. Bake at 375 degrees F. for 16-20 minutes until set and lightly browned. Let sit in pans for 2-3 minutes, then remove to wire rack to cool completely.
Once cool, cut a circle from the top of each cupcake, cutting in towards the center to form a cone-shaped top. Fill middle with about 2 teaspoons of the lemon curd then place top back on. Repeat with remaining cupcakes. Dust tops with powdered sugar.
Makes 15 cupcakes.
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From Helen's Kitchen
Baker's Best